Seville Orange Grapefruit Rosemary Marmalade
This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness.
Servings Prep Time
8x190g jars 1hour
Cook Time Passive Time
2.5hours overnight
Servings Prep Time
8x190g jars 1hour
Cook Time Passive Time
2.5hours overnight
Ingredients
  • 1kg Seville orangesabout 7
  • 1 grapefruit
  • 2tablespoons very finely chopped rosemary leaves
  • 1.5litres water
  • 1.2kg granulated sugar
Instructions
Day One
  1. First juice the oranges and the grapefruit. Place the juice into a preserving pan and reserve the pips, putting them in a separate bowl.
  2. Then taking the remains of the fruit, remove the pith and inner membrane using a very sharp knife at an almost horizontal angle cutting closely against the peel. Set the peel aside.
  3. Place all the pith, inner membrane and stray pulp on top of a large muslin cloth, bringing the cloth together and tying together with string to make a bag.
  4. Thinly slice all the peel.
  5. Place the sliced peel, rosemary and the muslin bag in the preserving pan with the juice and add the water.
  6. Leave everything to soak overnight.
Day Two
  1. The next day bring the pan to the boil. Then turn the heat down, put the lid on and simmer for 2 hours until the peel is soft.
  2. Remove the muslin bag from the preserving pan and squeeze the excess liquid which contains all the pectin from the muslin. Discard the bag.
  3. Measure all the liquid (without the peel) which should be about 1.5 litres, if not top up with water or reduce the liquid further and pour everything back into the preserving pan.
  4. At this point sterilise your jars and lids and place your saucers into the freezer for your setting test later.(see notes)
  5. Warm the sugar in oven at 140°C for 10 minutes.
  6. Stir the warm sugar into the marmalade liquid until dissolved and slowly heat to a rolling boil.
  7. Boil hard for fifteen minutes then start checking for the set using the saucer test.
  8. Once the marmalade is ready then remove from the heat, skim off the scum and decant into sterilised jars.
Recipe Notes
  1. The best way to sterilise your jars and lids is to place the jars in the oven at 140°C for 20 minutes. The lids should be sterilised by boiling in water (with a drop of vinegar to avoid the chalky residue) for 10 minutes.
  2. For the saucer test, place 5 saucers in the freezer. Then when it comes time to test, drop a teaspoon of marmalade on to one of the frozen saucers, then place the saucer in the fridge. After a minute remove the saucer and if the marmalade wrinkles when pushed with a fingertip then it has reached the right setting point. If not, try the test again in 5 minutes.