Grandpa’s Chunky Seville Orange Marmalade Recipe By Chef Rachel Allen

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Ingredients

2.5kg (5lb 8oz) Seville Oranges, washed
6.75 litres (12 pints) Water
5.5kg (12lb 2oz) granulated Sugar

How to make Grandpa’s Chunky Seville Orange Marmalade

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.

Posted By: fuzia ashraf, Rawalpindi

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