Seville Orange Marmalade
- 2kg sugar
- 1kg Seville oranges
- Juice of 3 lemons
- 1.8L water
Put the sugar to warm at the back of the AGA. Put the whole oranges and lemon juice on a large pan and cover with water. If doesn’t cover the oranges use a smaller pan. If necessary, weigh the oranges down with a Pyrex plate to keep them under the water. Bring the pan to the boil and cover.
Transfer the pan to the Simmering Oven and cook until tender , heck on it after 2 hours. Remove the lid, then stand a colander on a deep plate, lift out the fruit and place into colander. Allow to cool enough to handle. Leave the orange liquid in the pan for the time being. Cut the oranges in half and scoop out all the pips and pith and add these to the orange liquid in the pan. Bring to the boil for 6 minutes with the lid off.
Strain this liquid through a sieve, pressing the pulp through with a wooden spoon. This thicker liquid is high in pectin and helps to give the marmalade a good set. Pour this liquid into a pan or preserving pan. At this stage, the liquid should measure about 1.3L, reduce if necessary.
Cut up the peel with a sharp knife as thin as you like. Add the peel to the liquid in the large pan with the sugar. Stir on the Simmering Plate until the sugar has dissolved. Transfer to the Boiling Plate and boil rapidly for 8-10 minutes until setting point is reached. Leave in the pan for 10 minutes to cool a little then pot, seal and label.
CONVENTIONAL OVEN Cook on the hob in a usual fashion.
TIP If stored in a cool place, the marmalade will keep for up to 6 months
Recipe from Mary Berry and Lucy Young complete AGA cookbook. Image from Claire Knowles.