Seville oranges have arrived early in our farm shop and we are thrilled with these bitter marvels. Seville oranges are most commonly used to make marmalade and considered the finest type in Britain and beyond. Let our Seville oranges brighten up your kitchen this cold Hampshire day and try our ‘Grapefruit & Seville Orange’ marmalade recipe.
GRAPEFRUIT & SEVILLE ORANGE MARMALADE
2 Seville oranges
1.2 litres water
700g granulated sugar
1tbsp stem ginger, chopped (optional)
- Put the whole fruits and water in a saucepan and cover with some baking parchment.
- Bring to a gentle simmer and simmer until the fruit is completely soft, approximately 1 hour.
- Remove the fruit from the water (reserving the liquid) and then cut in half.
- Remove the pith and pips and place in a muslin cloth and tie into a bundle.
- Place the muslin into the water and simmer for 10 minutes.
- Cut the fruit into small chunks and add to the liquid.
- Bring the pulp to the boil and then add the sugar.
- Stir over a low heat until the sugar has dissolved and then boil rapidly until setting point is reached.
- Allow to cool slightly and then stir and spoon into sterilised jars.