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Easy Seville Orange Marmalade (Food Processor)
Make this fresh and zesty classic breakfast preserve at home. This easy recipe uses a food processor to speed things up.
Equipment
- Sharp knife
- chopping board
- Lemon squeezer
- jug
- muslin cloth
- small bowl
- Food Processor
- weighing scales
- large pan
- long wooden spoon
- saucer
- 8 x 380 ml (1lb) jam jars
Ingredients
- 900 grams Seville oranges
- 2300 millilitres water
- 1 lemon
- 1800 grams sugar
Instructions
- Wash 900g (2 lb) of Seville Oranges and cut them in half,
- Squeeze out the juice and put it into a jug.remove the pips.
- Remove the pips and the flesh from the oranges. I find a dessert spoon is a good tool for this.
- Put the pips and flesh in a muslin or stockinette bag. I stretch the bag over a small bowl to help catch any extra juice.
- Cut the orange halves into quarters.
- Put half the orange pieces into the food processor. Process until the pieces are about the size of a small pea. Then process the remaining pieces.
- Put all the processed peel into a large pan.
- Squeeze the juice from one lemon and add to the pan. You can also chop the lemon halves in the food processor and include them in the marmalade if liked.
- Put orange juice in a pan with 2300 millilitres (4 pints) of water.
- Tie up the muslin bag with the pips and flesh inside and add to the pan. Leave a good long piece of string so you can easily lift it from the pan later.
- Bring to the boil and simmer about 1½ hours until the peel is soft and liquid reduced by half.
- Take out a bag of pips and squeeze out any liquid into a pan.
- Stir in 1800 grams (7 cups) sugar over low heat until dissolved.
- Boil rapidly for 15 minutes.
- Then test for setting point using the wrinkle test. See notes.
- Skim off any froth from the top of the marmalade. It's okay to eat this, but it will spoil the look of the marmalade in the jars. Just put it in a small dish and enjoy it on your toast.
- Cool for 10 minutes in the pan, then stir well and ladle into warm, sterilised jars.
- Cover, seal, and label the jars. Store in a cool dry place.
- Serve Seville Orange Marmalade on hot buttered toast.
Notes
This recipe makes approximately 4 kg of marmalade, this is about 7-8 standard jam jars. The calorie calculation is based on 14 servings per jar.
Easy Seville Orange Marmalade will keep for a least a year if the jars are properly sterilised and sealed.
Marmalade sets easily so there is no need to use jam sugar or additional pectin. I use white granulated sugar.
To make without a food processor
Remove as much pith as possible from the squeezed oranges. Finely slice the orange rind and soak in the water overnight before bringing the peel and water to a boil with the lemon juice and following the remaining steps of the recipe.The wrinkle test
Before you start to make the marmalade place 2 saucers or small plates in the fridge.- After the marmalade has been at a rolling boil for 10 minutes, take it off the heat.
- Put a teaspoon of the marmalade onto one of the saucers from the fridge.
- Return it to the fridge for 5 minutes.
- Take the saucer out of the fridge and push your finger across the marmalade. If it is ready the marmalade should wrinkle where you pushed your finger (see photo above).
- If it is not ready, bring the marmalade back to a boil for 5 minutes then repeat the saucer test. Be careful not to burn the marmalade on the base of the pan.
Nutrition
Calories: 66kcalCarbohydrates: 17gProtein: 0.1gFat: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.002gSodium: 1mgPotassium: 16mgFiber: 0.2gSugar: 17gVitamin A: 18IUVitamin C: 5mgCalcium: 4mgIron: 0.02mg