Victorian Marmalade
Whole Fruit - Ideal for small batches.

Makes a robust, full flavored marmalade with lots of peel. It's just, not, cheap!

Any type of Citrus Fruit can be used. The basic proportions are 1-1-1 for fruit, water, liquid.

Lets presume you have 6 Seville oranges that weigh 1kg (1000g)

  1. Wash the fruit, weigh and note the weight. 1000g
  2. Select a sauce pan just large enough for the fruit to sit on the bottom.
  3. Add 1000g+15%=1150g of water, fruit should be covered/floating. You need enough water but not too much as it will be used later.
  4. Boil the fruit until tender and soft, the fruit may collapse a bit. Probably take about 1.5 hours, roll over occasionally.
  5. Remove from heat, drain off and retain liquid, allow to cool.
  6. - - - Note: Jam pot should be quite deep, only fill 1/4, mixture will spit and can boil up.
  7. Working on a tray (to retain liquid), cut fruit in half and scrape contents into a course metal sieve. Allow to drain then remove pips/pits/seeds, or work pulp through sieve (or just blend it!). Place all but pips/pits/seeds in jam pot.
  8. Cut peel into suitable size strips/bits and place in jam pot. We use all of the peel, you may want less.
  9. Add about 1000g or less of the retained liquid. Too much liquid will have to be boiled off.
  10. Add 1000g of sugar, mix, then bring to a boil. Stir frequently.
  11. Place a test plate in your fridge
  12. When boiling you are looking for a finish temperature of 219-220f (103.5c) measured at centre of jam pot and liquid:
  13. When mixture is reaching finish temperature:
  14. Remove from heat:
  15. The 6 oranges make about 3-4 medium size(1/2 pint) bottles. We sterilize our bottles in oven 225f (107c) for 10-15 minutes

If we cannot obtain Seville Oranges - 2 table/sweet Oranges + 1 Lemon produces a similar Marmalade.

Have also tried - 2 Grapefruit 2 oranges 1 lemon.
Experimenting? Just use 1 orange.