Olive Magazine

How to make the most of the best winter ingredients

Marmalade

This classic marmalade recipe is a wonderful way to spend an afternoon in your warm kitchen and use up a glut of oranges. Adding lemon juice at the end gives a little extra zing to cut through all that sugar.

3 HOURS + COOLING | MAKES 5 x 350G JARS A LITTLE EFFORT | GF

Seville oranges 1kg
lemons 3
jam sugar 1.5kg

1 Heat the oven to 120C/fan 100C/gas Ω. Wash six jam jars with warm soapy water then put into the oven for 45 minutes to sterilise. Cut the oranges and two of the lemons in half, then squeeze really well to remove as much juice and flesh as possible. Pour this into a large pan, catching any pith or pips in a sieve. Transfer these into a muslin cloth.

Cut the orange and lemon halves into quarters then remove all of the thick pith, putting this into the muslin too. Shred the peel into 2mm-thick slices, then put

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