Seville oranges have arrived in the shops. They should be around until the end of January, so here is my
favourite chunky marmalade recipe. It has a superb flavour and a delicious bitterness. It`s also very easy to make, as the fruit is
cooked whole and softened before being sliced into chunky strips of peel. It
comes from my first book,
Food (see books page).
This marmalade keeps very well – I have some jars that date
back five years and they still taste good. If possible, buy organic fruit for both good flavour and protecting the environment.
680g/1 ½lb Seville oranges
2 small oranges
1.7litres/3 pints water
1.4kg/3lb granulated sugar
1 heaped teaspoon black treacle
1 Wash all the fruit and place in a large pan
with the water. Cover tightly, bring to
the boil and simmer gently for 1 ½ hours, until the fruit is very soft and
easily pierced with a knife.
2 Transfer the fruit to a bowl, leaving the
cooking liquid in its pan. Once the
fruit is cool enough to handle, slice it in half and with a spoon scrape out
the pulp, pips and most of the pith into a bowl. Return these to the pan, making sure that the
pulp is thoroughly mashed up. Bring back
to the boil and reduce by half before straining into a jam pan.
3 Sterilise your jam jars by washing them in
hot soapy water, rinsing in very hot water, and then placing them in a cool
oven, fan 130ºC/gas 1 to dry.
Alternatively, wash in the dishwasher, then leave to dry with the
dishwasher door partly open.
4 Finely slice all the fruit skins into thin
strips (or chunks) and add to the jam pan.
Clip on the thermometer and return to the boil before mixing in the
sugar and black treacle. Stir in the
sugar until it has completely dissolved, then bring the marmalade up to the
boil and allow it to reach setting point – 106ºC/220ºF – which should take
about 10 minutes one the sugar has melted.
Skim if necessary and then leave it to cool and settle 30 minutes,
stirring occasionally to distribute the peel evenly.
5 Pour into warm dry sterilized jam and cover
with paper discs. Seal once cool. Label