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Seville Orange Marmalade

1.4 kg Seville oranges, washed.

Juice of 2 lemons

3.4 litres (6 pints) water

2.7 kg sugar


Halve the oranges and squeeze out the juice.  Collect the pips and pulp in a piece of muslin and tie into a bag.

Slice oranges peel thinly with a sharp knife or vegetable slicer (some people prefer to use a food processor).

Put the fruit juice and water in a preserving pan and tie the bag to the handle so that it does not fall to the bottom of the pan.

Add the peel and simmer for about 2 hours, until the peel is soft and the liquid reduced by about a half.

Remove the muslin bag, squeezing it well between two plates to extract all the juice (this improves pectin content).

Add the sugar and stir until it has dissolved.  Bring to boil and boil rapidly for 15 minutes.

Test setting point, when ready leave to cool for 15 minutes.

Stir, pot into sterilised jars and cover.

Testing setting point:

  1. saucer test: Spoon a little jam onto a chilled saucer or plate, allow to cool, then push a finger across the surface.  If the jam is ready to set, the surface will wrinkle.
  2. Remove some jam with a wooden spoon.  Let it cool slightly, then allow to drop back into the pan.  If the jam is ready, the drops will run together along the lower edge of the spoon to form large flakes.

Potting and Covering:

            Jars for preserves should be cleaned and warmed in the oven before being used to lessen the risk of cracking (I normally put them in the dishwasher and do a normal wash for glasses or you can just scald them with boiling water)

            Cover jams and jellies with a disc of waxed paper, waxed side down, making sure that it lies flat and is covering the whole surface (if you do not have any, use greaseproof or thick cellophane).  Either immediately or when the jam is quite cold, cover the jar with a cellophane round and secure with an elastic band or screw on lid.


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