Friday, February 8, 2013

now is the time to make marmalade with seville oranges, only in season from january till half of february, so let's hurry! photo: john dummer
seville oranges, i used 1,5 kg
twice their weight in sugar, so in this case 3 kg
enough water to cover them completely, about 4 liters

place the whole oranges in a large pan, add the water and bring to the boil.
let it simmer very slowly (!) for about 1,5-2 hours, until completely tender.
take them out of the water with a slotted spoon and let them cool until they can be handled.
cut them in quarters, remove the pips and cut the peel as fine as you like, i like it very fine.
add the sugar to the water and gently heat until the sugar dissolves, add the orange pulp and let it boil for 15-20 minutes. test by putting a teaspoon on a plate, let it cool in the fridge for a few minutes and check if it sets. ladle into sterilised jars.

another method is to put the pips in a piece of cheese cloth and add them with the orange pulp to the water and sugar and remove them after the marmalade is set.

if you can't find seville orange, use normal oranges with a few lemons
recipe: leonoor ottink

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