MAKES 11 small jars
• 750g Seville oranges
• 1.8 litres water
• 3 sprigs of rosemary
• 1kg caster sugar
• 500g light brown sugar
• 55ml lemon juice
Alternatives
coriander seeds
Halve and juice the oranges, keeping the juice and the pips in separate bowls. Scrape out any remaining pips when you are done, then finely slice the skin and the pith inside. How finely is up to how you like your marmalade and how lazy you are feeling. I go for a medium-style peel. Add the peel, orange juice and the water to a large heavy-based pan and leave to soak for 24 hours.
The next day, add the rosemary to the pan, then tie up the pips in a piece of muslin or j- cloth and add them to the pan too. These help aid the setting process as the pips have pectin in them. Bring to the boil, then reduce the heat and simmer for 2 hours, by which time the peel will be tender and the volume should have reduced by about one-third.
Add the sugars and lemon juice and return to the boil. Boil rapidly until the marmalade reaches 104°C on a sugar thermometer; it should take about 30 minutes. When ready, turn off the heat and leave to cool in the pan for 10 minutes before filling sterilized jars (see page 280).
NOTES
You can find Seville oranges in the shops in January and February.