Seville Sunshine Marmalade: A Zesty Citrus Delight 🍊✨

Recipe: Dundee Orange Marmalade

🕒 Total Time: 1 hour 5 minutes

• Prep Time: 25 minutes
• Cook Time: 40 minutes

Description:
In February, the bitter Seville Oranges appear in the stores. They are not good to eat, they are used only for marmalade. This is my Grandmother’s way of making marmalade. It is imperative to use the bitter, Seville oranges. Using sweet oranges does not make true marmalade but orange jam! I prefer it chunky but many people prefer the fruit cut in fine shreds.

Recipe Category: Breakfast

Keywords: Scottish, European, Low Protein, Low Cholesterol, Healthy, Winter, Weeknight, < 4 Hours, Easy

Nutritional Information:

• Calories: 1126.5
• Fat Content: 0.5g
• Saturated Fat Content: 0.1g
• Cholesterol Content: 0mg
• Sodium Content: 8.1mg
• Carbohydrate Content: 291.8g
• Fiber Content: 4.9g
• Sugar Content: 271.9g
• Protein Content: 1.8g

Ingredients:

• 3 Seville oranges
• 3 lemons
• 6 cups white sugar
• 15 cups water

Instructions:

1. Prepare the Fruit:

   • Wash the oranges and lemons thoroughly and place them in a large pan.

2. Cook the Fruit:

   • Add 15 cups of water to the pan, ensuring the fruit is covered.
   • Bring the water to a boil, then reduce the heat and simmer until the fruit is soft.

3. Prepare the Pulp and Juice:

   • Let the fruit stand until it’s cool enough to handle.
   • Remove the fruit from the cooking water and cut each orange and lemon in half.
   • With a spoon, remove the pips and pith from the fruit, and return them to the juice.
   • Simmer the pips and pith in the juice for 25 minutes, then strain and discard them.

4. Prepare the Fruit for Marmalade:

   • Meanwhile, cut the orange and lemon skins and pulp into small pieces or shreds, depending on your preference.

5. Cook the Marmalade:

   • Put the prepared fruit, juice, and sugar into a large preserving pan and bring it to a rapid boil.
   • Boil the mixture rapidly until the setting point is reached.

6. Determine Setting Point:

   • To determine the setting point, use a jelly thermometer or stir until two drops hang side by side on a wooden spoon when removed from the hot liquid.

7. Final Steps:

   • Once the setting point is reached, remove the pan from the heat, skim off any foam, and allow the mixture to cool slightly.
   • Pour the marmalade into sterilized jars and add 1 tablespoon of whisky to each jar.
   • Seal the jars with paraffin and cover them tightly.

Enjoy your homemade Dundee Orange Marmalade on toast, scones, or as a delightful topping for yogurt or ice cream!