marm

Saturday, January 18, 2025

Scrub your seville oranges under hot water.

In a pan of adequate size for the fruit to fit into the base in one layer, cover them with water and place a plate on top to stop them bubbling up.

Put a lid on the pan and bring to the boil, then reduce to a simmer for two hours.

Leave to cool, then half each orange and scoop the innards into the cooking liquid, reserving the softened skins.

Boil the liquid, covered, for another hour.

Meanwhile, shred the skins finely.

Pass the liquid through a sieve squeezing as much of it out as you can, discarding the pips and pith.

Add the shredded skins to the liquid and weigh.

Add that weight in sugar to the pan and bring to a rolling boil until it reaches 105C or a splodge of it on a cold plate wrinkles when pushed.

Decant into sterilised jars and distribute amongst your loved ones and anyone who needs a burst of sunshine at this end of the year.