I've not made marmalade for years but when I saw some Seville oranges ... I remember the faff that my mum used to do, juicing, separating the pips, boiling the peel, it took forever :- I found a Nigella recipe and I made it over a day, pootling about and doing other stuff. 800g or thereabouts of Seville oranges Put in a jam pan and add water until the oranges float, bring to the boil, then simmer for 2 hours or until the oranges are soft to the touch - the whole flay smelled amazing! When the oranges are soft, take them out one at a time, halve, scoop out the flesh, put the gunk into a bowl and shred the peel, add this to the bowl, fish out as many pips as you can and put them into a small pan. When all the oranges are prepared, drain the jaffa water into a jug. Put all the jaffa pulp, shredded peel and 1kg of preserving sugar into the jam pan. If you want a darker 'Oxford' type of marmalade, substitute half of the sugar with light muscavado. I didn't have any light muscavado but had some dark, so I substituted a quarter. Add the juice of 2 lemons. Bring to a slow boil to make sure that the sugars dissolve slowly. In the small pan (with the pips) add some of the reserved jaffa water and boil for 5 minutes. This will extract some more bitterness and help the jelling process. When the pips have boiled, strain and add the water to the sugars, jaffa pulp and peel (I added the lemon shells too) When the marmalade is at boiling point, slightly lower the heat and cook for about 15 minutes until the setting point is reached (either using a sugar thermometer or after 15 mins, put a spoonful on a vey cold saucer and if the surface of the marmalade ripples it's done). Pour into sterilised jars and leave to cool before putting the lids on. There's more on the go now, but I think it'll be a special one for Spring Camp!
