Towerwater Organic Seville Orange Marmalade

The planting of the Seville orange tree in the Towerwater garden was never planned. It could best be described as an act of the universe. The universe knowing that one day we would need a Seville orange tree.  A citrus tree, wrongly labelled by a nurseryman many years ago, has inadvertently become a great blessing.

It remains the one tree that supplies enough fruit for endless baskets of oranges. These organically cultivated oranges are our first choice for making our favourite breakfast condiment.

It is important for us to always use our own organic oranges. Doing so ensures that we always have the freshest and healthiest untreated orange peels with which to make marmalade.

 Towerwater Organic Seville Orange Marmalade Recipe

Ingredients:

1 kg organic Seville oranges (about 6 large Seville oranges)

1 large lemon

1.8 kg sugar

2.25 litres water

Method:

1. Halve and juice the oranges and lemon.
2. Cut the orange rinds in half. Remove extra pith and slice thinly.
3. Tie the seeds, pulp, extra pith and roughly chopped lemon peel in a muslin cloth.
4. In a large heavy base pot, combine the juice, thinly sliced orange rinds and 2.25 litres of water.
5. Tie the muslin cloth to the handle of the pot so that the bag hangs suspended in the juice.
6. Bring to a boil, then simmer on medium heat for 1 1/2 to 2 hours, or until the peel is very soft. Stir occasionally.
7. While the peels are boiling, sterilize 6 to 8 medium jars and place in a low oven (210°F, 100°C) until dry.
8. Place two small saucers in the freezer.
9. Remove the muslin bag from the pot and set aside to cool. After cooling, squeeze as much of the liquid remaining in the bag as possible, back into the pot.
10. Heat the sugar in the oven and then add to the pot, stirring over a low heat until dissolved.
11. Increase the heat and boil the marmalade for 15 to 20 minutes or until it reaches its setting point. Do not stir at this stage. 
12. To test for setting, place a teaspoon of the boiling marmalade onto a chilled saucer. If, after a minute, the surface of the marmalade wrinkles when you push it, but doesn’t run, the marmalade is ready. If not, boil for a further few minutes. Retest using the second chilled saucer until the setting point is reached.
13. Remove the pot from the heat. Let it cool slightly to allow the peel to distribute evenly. Skim away any foam that may have formed from the surface. 
14. Fill your sterilized jars to 3mm below the brink. Seal tightly immediately and store when cooled.