The Sevilles have landed and its time to drag out the jam pan and set to the marmalade! But don’t hang about, Sevilles are only to be found in January and February and what better way to brighten these dull winter days. I’ve gone straight to the master to bring you Cecilia’s tried and tested recipe!
8 Seville Oranges, 1 grapefruit, 1 lime, 1 lemon, Sugar, water.
Wash the fruit thoroughly. Cover the friut in a large pan with cold water, bring to the boil and simmer until tender. This should take about an hour. When cool enough to handle, remove the fruit while keeping the water. Cut the fruit into quarter, remove the pulp, separate out the pips and slice the peel as thinly as you like. Mix the peel and the pulp together and for each pound add one pint of water that the oranges were boiled in. To each pound of this, add one and a half pounds of sugar. Bring to the boil gently, simmer and stir until all the sugar has dissolved. Now, boil rapidly until setting point is reached. This should take a while, depending on the fruit and the thickness of the peel. Test for setting point frequently by putting a spoon of marmalade on a clean plate and chilling in the fridge. If it wrinkles considerably when you push your finger across it, it is set. If it doesn’t, continue to boil for another 10 minutes and test again. Turn off the heat, leave to stand for 15 minutes, stir to distribute the peel and put into sterilized jars. Enjoy.