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This recipe is in categories Breakfast, Vegetarian,
About this recipe:
Ask an adult to help you make this, as the marmalade gets dangerously hot when it's cooking!
2 hours 15 minutes
Number of servings:
Serve on hot toast
This is a vegan recipe
You can sterilise jars in a microwave oven. Quarter fill the jar with cold water, dip in your fingers and run your damp fingers completely around the jar. (If the jar has a lid, shake the water around the jar with the lid on, then remove lid - DO NOT MICROWAVE THE LID). Microwave for 1 minute. Everywhere the water has touched will be brought to boiling point and sterilised. Pour out the water and fill with your marmalade - take care, the jar will be very hot!!
Seville Oranges have a very bitter taste and make excellant marmalade. If you use ordinary oranges instead, your marmalade will have a weak flavour.
- 900g (2lb) Seville oranges
- 1 lemon, sliced in half
- 2.25kg (5lb) raw cane sugar
- 2.8 litres (5 pints) water
Making and cooking it
- Carefully slice the oranges in half
- Squeeze out the juice and the pips and throw away (or you could drink the juice)
- Chop the orange halves into medium sized pieces and place in a preserving pan or a large, wide, heavy-based pan
- Squeeze out the lemon juice and add with the lemon halves to the pan.
- Add the water, bring to the boil, reduce the heat and simmer until the orange peel is soft, about 2 hours
- Add the sugar and heat gently, stirring until the sugar has dissolved
- Bring to the boil and cook rapidly until setting point is reached, about 15 minutes. If using a sugar thermometer, the marmalade is ready when the temperature reaches 105°C/220°f. If you don't have a thermometer, chill a saucer in the refrigerator for 15 minutes. Spoon a little of the marmalade onto the cold saucer. Push the flat edge of a knife against the edge of the marmalade blob and if the surface wrinkles it is beginning to set. If it doesn't wrinkle, put the plate back in the fridge and cook the marmalade for another minute, then test again
- Take off the heat and skim off any scum or impurities
- Take out the lemon halves and throw away
- Leave to cool for 15 minutes, then stir to spread the peel evenly through the marmalade
- Pour the hot marmalade into warm, sterilised jars, filling them almost to the top 12.
- Cover the jars at once, using waxed discs and set aside to cool
- When the marmalade is cold, cover the jars with cellophane, and secure with a rubber band
- Store in a cool dry place for up to 6 months
- Don't forget to label the marmalade, including a date