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Seville Orange Marmalade

Just in case you are not sure what to do with your time in the cold, dark months of January then we have the perfect plan for you!

Seville oranges make great marmalade and their season is short – normally lasting only a few weeks in January – so you will need to get planning your preserve now.  Seville oranges are great as have a refreshing, sharp flavour and unlike sweet oranges, their pith becomes transparent and glistening when cooked with sugar, resulting in a bright, sparkling marmalade.

Take your time and enjoy this tradition – we make enough marmalade in January so our guests can enjoy it year round at breakfast.

Ingredients

10                            Seville oranges

3.75l                       cold water

2k                            preserving sugar

 

Method

  1. Wash the oranges thoroughly, then dry – cut in half
  2. Pour the cold water into a large, wide pan
  3. Squeeze the oranges and add the juice to the water – reserving the pips
  4. Cut the oranges in half again and, using a metal spoon, scrape the pith and any remaining pips into the centre of a large square of muslin. Tie the muslin with kitchen string to form a bag.  Add to the pan and tie the ends of the string to the pan handle to make it easier to remove later
  5. Blitz the peel into chunks or cut the orange peel into strips – chunky for coarse cut and thinner for a fine shred
  6. Add to the pan and leave overnight
  7. Bring to the boil, then reduce the heat and simmer gently uncovered for 3 hours, until the peel is very soft
  8. Strain the pips through a conical sieve to remove the pectin – discard the pips
  9. Put the pectin back into the pan, adding the sugar and then simmer again for a further 2-3 hours
  10. To test if set, remove the pan from the heat and spoon a little marmalade onto a chilled saucer. Allow to cool for a few seconds, then push with a finger. If the surface wrinkles it is ready. If not, boil for a further 5 minutes and test again.
  11. Leave the marmalade to settle for 15 minutes, then skim off any scum from the surface with a slotted spoon.
  12. Stir the mixture and pour into warm, sterilised jars, using a jug
  13. Place a waxed disk on top immediately
  14. Cover when cold, then label and date

For a different flavour you could add some Scottish whisky or Scottish gin to taste.

When you stay with us you can enjoy our marmalade at breakfast, shown here on this menu

Happy Cooking and we would love for you to share your creations!


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Post by Caroline Gregory

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