Seville and Blood Orange Marmalade
Makes: 5 (450g) jars
1.4kg blood oranges
1kg Seville oranges
2.25 kg granulated sugar
85ml freshly squeezed lemon juice
1 tablespoon vanilla extract
3 tablespoons dark rum
60g dark muscavado sugar
- Slice each blood orange into eight equal slices and arrange in a large preserving pan. Pour in enough cold water to just cover the orange slices. Cover with a plate or a lid and leave overnight.
- Heat the pan with the orange slices in it until it begins to boil. Reduce the heat to low and simmer for 3 hours, stirring every half hour or so (adding more water if necessary to keep the orange slices covered), until the fruit is very soft.
- Set a sieve over a deep container, and ladle the orange slices and all the juice into the sieve. Cover and let the mixture drian into the container over night.
- Slice the Seville oranges into quarters, then cut each quarter into thin shreds, removing any pith and seeds.
- Place in preserving pan and cover with enough water to submerge the fruit. Bring to the boil, then reduce the heat and simmer for 5- 10 minutes. Drain off the liquid, then pour fresh cold water into the pot (enough to cover the orange slices). Bring to the boil again, lower the heat and simmer for 2 hours, stirring every half hour or so, and adding more water so the orange slices stay covered. Turn off the heat, cover the pan and leave overnight.
- The next day, combine the juice from the blood oranges and the cooked Seville oranges in the preserving pan. Stir in granulated sugar and lemon juice. Bring the mixture to a rolling boil over high heat and do not stir for about 5 minutes. Add the vanilla and rum, turn down the heat slightly and continue to let it cook at a simmering boil for about 15 or 20 minutes, stirring every few minutes with a wooden spoon, until it is set. It will get thicker and darker in colour - you can test if it has set by spooning a little of the marmalade onto a chilled saucer, letting it cool for 30 seconds, then push your finger across it. If the surface wrinkles, it has reached setting point. If it is still runny, boil the marmalade for a further 2 or 3 minutes, then test again.
- Turn off the heat but don't stir it any more. Skim off any foam from the top, then ladle into sterilized jam jars. Process in a hot water bath for 15 minutes to seal.
To sterilize jam jars:
Wash and rinse glass jam jars and lids. Let them dry in a moderate oven (180 degrees C) for 15 or 20 minutes.