Orange Marmalade Recipe

One of the great joys in life for this passionate consumer is using seasonal fruit,buying them when it's at its best -- and cheapest. There's nothing like Seville oranges in midwinter, when it's cold and I can get down to serious marmalade making. The best marmalade is made with Seville oranges, those wonderfully tart packages of flavour. And it's so simple to knock up enough to last for a year or so.
Makes heaps
Ingredients:
2 kgs Seville (or other) oranges
3 kgs caster or granulated sugar
4 litres water
2 tbsp orange liqueur (such as Cointreau
or Grand Marnier -- optional)
Method:
Wash the oranges and dry.
Cut in half across the fruit. Remove pips and reserve.
Wrap pips in muslin and tie up.
Cut oranges into very thin slices.
Put oranges and muslin bag in large bowl and cover with the water.
Leave overnight.
Next day, put fruit, water and pips in large saucepan or stock pot (preferably a non-reactive pot, steel or enamelled rather than aluminium, which will react with the acid in the oranges.
Bring to the boil and simmer for 50 minutes to an hour, by which time the rinds should be soft.
Add the sugar, return to the boil and allow to cook over high heat until setting point is reached (105C). (In the absence of a thermometer, put a small amount on a saucer, when it has cooled, it should wrinkle when you scrape a spoon across it).
Remove pan from heat and allow to cool for 10 minutes.
Add liqueur, if using.
Spoon into sterilised jars.
Top with discs of baking paper pressing onto marmalade to make a seal.
Screw on top.
Degree of difficulty: Low.
Keepability: Keep for at least a year if the jars have been properly sterilised.
Serve with... hot buttered toast -- and possibly a little sour cream.
Or in a marmalade pudding...

[@snifferdogx]

Thing about the Seville oranges he is using here: they're the Australian Seville variety, which is different to the lumpy, thick-peeled Seville oranges (aka "bitter orange") used throughout the rest of the world, especially in England.
However, the Australian Smooth Seville orange does make a fantastic marmalade, and is pretty much the same result as with the normal Seville.

[@catlady8324]

These Britts across the bloody buggery pond are nuts!

[@theproducegarden]

Legend!

[@FAMEBangBang]

👏🏼😂🥰🙏🏼Thank u! Love him!

[@rasberryshomecooking]

Sir it was bitter.what to do of that

[@Sasuke81a]

I know exactly the program he's talking about...

[@yoyoe2]

Full frontal skit from memory?

[@Sasuke81a]

Yes, I still remember the recipe: 'Toast'

[@1946pepper]

Darling they are pronounced SEVILLLE AS IN ITALY