Servings:

1 Litre of Marmalade

Level of difficulty:

Easy

Ingredients

4 Seville Oranges
2 Lemons
2 Red Savina Chilli Peppers
1Kg Preserving Sugar
1.5 Litres of Water

Method

1. Juice the oranges and lemons into a large bowl through a sieve to catch any pips (DO NOT throw ANY of the oranges or lemons away).
2. Remove all the membrane from the fruit and put it into a muslin bag (I couldn't get hold of a muslin bag, so I used a cut off part of a pair of NEW natural tights).
3. Remove some of the pith from the fruit and put that in the bag.
4. Slice 1 Red Savina in half and place in the bag.
5. Remove the seeds from the other chilli. Slice the chilli and the rind of 2 oranges very thinly and put these into the bowl with the juice (Any remaining peel can be added to the muslin bag and then tie the bag).
6. Put the muslin bag into the bowl with the juice and then add all the water.
7. Leave this to stand covered for at least 12 hours.
8. Once you have let it stand, pour ALL the contents of the bowl into a big enough pan and boil for about 1-1 1/2 hours. When boiling has finished the rind should be very soft and the liquid reduced by about a half.
9. Remove muslin bag.
10. Add all the sugar to your pan and stir until dissolved.
11. Bring back to the boil and boil gently until setting point is reached (Setting point is tested by putting some mixture onto a cold plate and seeing if it is ready, it should start to wrinkle on the surface. Remember that the mixture will get thicker when in the fridge).
12. Pour mixture into sterilised jars and seal immediately (The heat from the mixture will kill any micro bacteria left in the air space in the jars. If left unopened, the marmalade should store for a long time. Once opened eat within about 6 weeks).