Recipe: Seville Orange Marmalade
Winter citrus season is here - nature’s way of nourishing our bodies with vitamin C, flavonoids & fibre – boosting our intake of antioxidants.
This January we're revelling in the alchemy of marmalade making – transforming super-seasonal Serville oranges into gleaming jars of amber nectar to savour throughout the year. Their sharp, bitter juice marries with the sugar to make a perfectly balanced, sweet but pleasantly bitter preserve, filled with fresh fruit flavour. 
Here's our favourite recipe if you fancy giving it a go or pop to our farm shop and scoop up a batch that we've made for you.
Makes 5/6 x 450g jars
  • 1kg Seville oranges
  • 2.5ltrs water
  • 75ml lemon juice
  • 2kg demerara sugar
Scrub the oranges, removing any stalk from the top of the fruit and then cut in half. Squeeze all the juice into a bowl and set to one side. With a sharp knife, slice the peel, pith and all, into shreds. Put the sliced peel into a bowl with the orange juice and cover with 2.5 litres of water. Leave to soak overnight.

Transfer the mixture to a heavy bottomed pan, bring to the boil, cover then simmer slowly until the peel is tender. This should take approximately 2 hours, by which time the contents of the pan will have reduced by about a third.

Stir in the lemon juice and sugar. Bring the marmalade to the boil, stirring until the sugar has dissolved. Boil rapidly until setting point is reached (about 20-25 minutes). Remove from the heat. Leave to cool for 10 minutes then stir gently before pouring into warm, sterilised jars. Seal immediately and use within 2 years.
January 18, 2021 — Rachel Borland