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Roots Recipe: Will's Seville Orange Marmelade

By Meg of Roots of Rushwick

Marmalade is a tradition in the Edmonds household that has been established in the last couple of years since my husband Will found a natural talent for making his wonderful variation of this delicious preserve.

If we are lucky then he’ll make two or three batches that will just about see us through the year. Two jars are hidden away at the back of the cupboard, one jar for Easter (that travels with us on holiday during the Easter break) and one extra-large jar to be enjoyed at Christmas during a mammoth period of entertaining breakfast guests!

The secret ingredient … Organic Seville Oranges from Ave Maria orchards in Mairena del Alcor, Seville, Spain. Only available in January and February, bitter oranges that really pack a punch in deep citrus flavour.

Ingredients

To make approximately 10lb (4.5kg) of marmalade you will need:

  • 1.4kg Seville oranges
  • 3 lemons
  • 3.4 litres (6 pints) water
  • 2.7 kg (6lb) sugar

Method

Measure out all the ingredients, and prepare the jars by washing thoroughly and sterilising in the oven.

Place the whole fruit into a saucepan with the water. Cover and simmer gently for about 2 hours until tender. Remove the fruit from the pan and leave it until it is cool enough to handle. When cool cut the oranges in half and juice in a lemon squeezer removing the pips and pith from the orange halves as you go. Tip the juice into a clean preserving pan. Discard the pips and pith. Juice the lemons and add the lemon juice to the preserving pan.

Cut the cooked orange rind as finely as you like (unsurprisingly we like it chunky!), add to the preserving pan.

Add the sugar to the preserving pan and warm gently until the sugar has completely dissolved, then bring the contents of the pan to the boil.

Boil the marmalade rapidly for 15 minutes, test for a set and when setting point is reached take the pan off the heat and remove any scum with a slotted spoon. Leave the marmalade to stand for about 15 minutes, stir gently to distribute the peel, pot and cover.

Marmalade can be stored in a dark, cool cupboard for as long as you can resist eating it!

Roots at Rushwick, a Worcestershire Farm Shop on the Bransford Road - 01905 421104 -  www.familyfarmshop.co.uk