READY IN 6 hrs
30 mins
+ waiting

Seville and Blood Orange Marmalade

Recipe by Graham

Seville and Blood Orange Marmalade is a beautiful, rich way to start your day. In fairness, it's probably not something you would want to make if your life has a hectic schedule but the end result is so superior to shop-bought marmalade that it's well worth the effort. Not only is it delicious on toast, it's equally good served with cheese or vanilla ice cream and you could even be very adventurous and try it with Manx Kipper Breakfast!

Seville and blood oranges are particularly well suited for marmalade. However, like all jams, jellies and marmalades, you do need large pans and other paraphernalia; it's not an activity you can "just try once". Since the process is quite lengthy, it's worth making a large quantity - it will keep for many months in air-tight jars.

In the "tips" section, I have discussed processing the storage jars. I am aware that some folk don't bother processing their preserves, but to me it makes little sense to do all that work making the jam and then not be absolutely sure it won't spoil.

Preparation Time: 1 Hour 30 Minutes + waiting

Cooking Time: 5 Hours

Ingredients for Seville and Blood Orange Marmalade

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

makes 5 x 450g jars:

3 lb

blood oranges

2¼ lb

Seville oranges

5 lb

granulated sugar

3 fl oz

freshly squeezed lemon juice

1 tablespoon

vanilla extract

2 tablespoons

dark rum

2½ oz

dark brown (turbinado) sugar (Muscovado or Demerara)

How to Cook Seville and Blood Orange Marmalade

Cut each blood orange into eight roughly equal segments and lay them in a large pan. Add enough cold water to just cover the fruit, then cover the pan and leave it overnight for the fruit to soak. The following day, heat the pan until the liquid begins to boil then reduce the heat and simmer, stirring from time-to-time. Make sure that the orange segments are always covered in water and add more if necessary.
Once the fruit is very soft (about 3 hours), place a sieve over a large container and pour or ladle everything from the pan into the sieve. Leave the sieve over the container, cover and allow the mixture to drain overnight.
Cut the Seville oranges into quarters then, using your sharpest knife, slice each quarter into very thin shreds, removing any pips and pith. Place the thin shreds into the large pan and, again, cover the fruit with water. Bring to the boil, then reduce the heat and simmer for 5-10 minutes. Drain off the liquid (retaining the fruit) and pour enough fresh cold water into the pan to just cover the orange slices. Bring the water to the boil then lower the heat and simmer for 2 hours, stirring occasionally and adding more water if necessary. Remove the pan from the heat, cover and leave overnight (do not drain off the liquid).
The following day, combine the juice (only) from the blood oranges with the cooked Seville orange shreds and their juice in the pan. Stir in the granulated sugar and lemon juice and bring the mixture to a gentle boil. Boil for 5 minutes without stirring then stir in the dark brown sugar, vanilla extract and rum. Lower the heat to a simmering boil for about 15 or 20 minutes, stirring regularly with a wooden spoon. The mixture will get thicker and darker in colour until the marmalade is set.
Remove the pan from the heat (no more stirring), skim off any foam from the top, then ladle the marmalade into sterilized jam jars, seal with appropriate lids and process them (see notes below). Stored in a cool place, your home-made Seville and Blood Orange Marmalade will keep for months.

GRAHAM'S HOT TIP:
Before removing the pan from the heat, you can test if the marmalade has set by spooning a little onto a chilled plate or saucer, let it cool for 30 seconds, then push your finger across it. If the surface wrinkles, it has reached setting point. If it's still runny, boil the marmalade for a few more minutes and test again.

To sterilize the jars wash and rinse them (and the lids), then dry them in a moderate oven (Mk 4 - 350ºF - 180ºC) for 15 to 20 minutes. Keeping them hot will also prevent the jars from breaking when you fill them with the hot preserve.

PROCESSING YOUR FILLED JARS: Fill the jars to within ¼" (6mm) of the top. Wipe any spilled preserve off the top, seat the lid and tighten. Then put them into enough boiling water to keep the jars covered with at least 2" (5cm) of water (This is where a very large pot and a pair of jar tongs comes in handy!)

Gently boil the jars for 5 minutes (longer if you live at high altitude). Living at sea level, I begin taking the jars out after 5 minutes, so if I'm making a lot, the last ones may have been processed for 7 or 8 minutes. That's fine, but don't process them for too long, or the jam will turn dark and go runny.