Seville Orange & Makrut Lime Marmalade
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus overnight soaking time
Cooking time: 1 hour 40 minutes
Makes 4 x 400ml/14oz. jars
- 1kg/2.2lbs seville or bitter oranges, preferably unsprayed or organic
- Water
- White sugar
- 8 makrut lime leaves
Step 1 - Wash and dry the oranges and using a mandolin on setting #2, slice the oranges thinly reserving the pips (don't worry if the pips get chopped in half). Weigh the orange slices and juice and measure an equal weight of cold water and place the oranges and water in a bowl. Allow to stand in a bowl or a pot with a lid, covered until the next day (I left it on the kitchen bench as it was cold but if it's hot keep it in the fridge). Place the seeds in a muslin pouch and tie with some kitchen string and add this to the pot.
Step 2 - The next day bring everything to a boil and simmer with the lid on for 1 hour. Remove the seed pouch and weigh the orange mix (I let it cool a bit so it was easier to handle). Measure out the identical weight of sugar.
Step 3 - Add the sugar and makrut lime leaves to the oranges and bring to a boil and simmer with the lid off. Place a saucer in the freezer to test the marmalade. It will take anything from 20 minutes to 40 minutes for the marmalade to set. To test the setting, spoon a little onto the cold plate and trace a line with the handle of a spoon. If it becomes jellied in texture and a line holds then it is ready. Place in hot, sterilised* jars (see how to sterilise jars below). Make sure that the jars are hot when you add the hot jam or the glass will crack. Wipe down the lip and sides of the jar, secure the lids tightly and then turn the jars upside down and cool completely.
To sterilise jars, place clean jars in a 180C/350F for 10 minutes (make sure to remove any rubber or silicon seals).