This year’s Seville Oranges are in – and with lockdown in place and cold, damp weather, there is no better place to be than stirring a large pot of seriously citrussy warm Seville Oranges for some homemade marmalade.
Here are some useful tips for marmalade making:
- Use fresh Seville Oranges, don’t leave them sitting in the fridge for a week.
- Use a thick-bottomed pan that’s wider than it is tall
- The quicker the better – so heat up your sugar before you add it to the oranges by placing it in a saucepan for 15mins at a moderate heat, but avoid caramelizing it.
- Heat the oranges for 10 minutes before adding the sugar to evaporate water and ensure the rind has started to soften.
- Never add water.
- You can skim off the scum at the end
£2.39 / kg