Grandpa’S Chunky Seville Orange Marmalade Recipe

Add this delicious Grandpa’s Chunky Seville Orange Marmalade in your diary so you can prepare it whenever you want to. Get the required ingredients and method posted here. You can make it fresh and serve it hot to your guests. Feedback is welcome.

Person

Time

0:15 - 0:10

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4971

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Submited by

fuzia ashraf from Rawalpindi

Ingredients

2.5kg (5lb 8oz) Seville oranges, washed
6.75 litres (12 pints) water
5.5kg (12lb 2oz) granulated sugar

Method

1. Place the washed oranges in a heavy-based saucepan with the water. Put a plate on top to prevent them bobbing over the surface of the water. Cover with the lid of the saucepan and simmer for approximately 2 hours or until the oranges are soft. Cool and drain, reserving the water.
2. Preheat the oven to 180°C (350°F), Gas mark 4. Place the sugar in an ovenproof bowl and put in the oven for about 15 minutes to warm through.
3. Place a chopping board on a large baking tray to catch any juice from the oranges.
Cut the oranges in half and scoop out the soft centres, then slice the zest into slices approximately 3–5mm (1/8–1/4in) thick (or thicker if you prefer).
4. Place the pulp with the pips into a muslin bag (or a clean ‘J’ cloth or something similar) and pour any escaped juice into a large, wide, stainless steel saucepan, along with the reserved cooking water and the sliced oranges. Bring to the boil, then add the warm sugar. Stir over a high heat until all the sugar is dissolved. Boil rapidly for about 20 minutes until setting point is reached (see opposite). If the marmalade hasn’t set, boil for a minute or so longer and test again.
5. Remove the pan from the heat, pot into sterilised jars and cover with lids or jam covers while still hot.

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