With Seville oranges in season, it's marmalade time. And this blood orange recipe celebrates all that's flavoursome about the citrus classic.
Seville and blood orange marmalade
Preparation time: 30 minutes
Cooking time: 90 minutes
500g Seville oranges
500g blood oranges
1kg granulated sugar
You will need:
3 large jam jars (or 6 small ones)
1 Clean the oranges well and place whole into a large pan. Cover with 4 pints of water (2.25l) and bring to the boil. Reduce to simmer for 1 hour or until the fruit is soft.
2 Remove the oranges from the pan, without discarding any of the cooking liquid, and set aside to cool. Measure out 3 pints of the cooking liquid, topping up if needed with more water.
3 Halve the cooled oranges and scoop out the flesh and pips into a muslin cloth (or white tea-towel); tie with food-safe string.
4 Place the muslin package into the pan with the 3 pints of cooking liquid.
5 Slice the orange peel as preferred. Add to the pan. Add the sugar and stir over a low heat until dissolved. Bring to a rolling boil for 15 mins. After this time, keep boiling at a lower temp until the liquid reaches 105C. Take off the heat and let sit for a moment before skimming off any scum from the top of the liquid. Pour into hot, sterilised jam jars and seal.
Photography and recipe: Kirstie Young
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