Davalade

It's that time again, the Seville oranges have arrived

Peel

Cut in halves, juice and keep the pips. Also juice 1 lemon.

That will yield about 300ml strained juice.

Put a small plate into the fridge.

Chop the peel into 10 - 20mm chunks, put in pan, add 300ml boiling water, cover and simmer/stir for an hour. I use a Kenwood Cooking Chef, the rest of you will have to stir it yourself :-) .

In a separate pan, place the pips, add 200ml boiling water and simmer/stir for 15 minutes, no lid, the idea is to extract pectin to help setting.

When the peel is done, add the juice and 1kg jam sugar. Add the gloopy pectin liquid without the pips using a tea strainer.

Back on the heat, stir and bring to the boil then simmer for an hour; set Kenwood to 110°C.

Test by dropping a spoonful onto the cold plate and form into a circle, put plate back in the fridge for 30 seconds. Take it out and poke it with your finger. If it wrinkles it's done otherwise try again after a few more minutes. Lick finger.

Turn off heat and allow to cool for 15 minutes before filling sterilised jars or else all the peel will sink to the bottom.

If it's scummy

Add a knob of butter and stir

No scum.

It was a pig to set and must've had 2 hours boiling in total hence the colour.

Tastes great though.

Thanks Delia

All that effort for these

1kg Seville oranges

1 lemon

1kg jam sugar (with added pectin) or granulated

500ml water