Making marmalade

[TheShellBeach]

Can anyone share their experience of making marmalade, particularly from those tins of Seville oranges.
Thanks!

They taste nice. Not like the crappy stuff you buy from the shops, but proper, sharp marmalade.

And you'll always need at least one more jar than you expected.

you might be able to still find sevilles and i have heard that you can use others although i always wait for the sevilles to come in.
i use this recipe which i find easy.
Classic Seville Orange Marmalade | Canadian Living
regarding the use of additional pectin; i gather the pectin (or lack of is stored in the seeds and the amount will depend on the type of season the oranges had) so additional pectin might be necessary.

I make mine with any old oranges that I have laying around. It goes down a treat. Must make more effort to cut up the rinds smaller though!!

I have never added pectin. It works fine without. I read it is in the rinds.

well that's good @IIdentifyAsInnocent i'm batting about 50/50 in getting the jam to set.

That's the joy of the Mamade tins, they already contain exactly the right amount of pectin in them to reliably set.

I just boil it to death, far longer than I would do a jam!! Has worked for me so far

That's what I'm going to use. I've never made marmalade before.

Is it right that the jars have to be baked in the oven first? Or should I just buy some empty jars? All my friends reuse old jars when they make preserves.

I also just use any old Ira he's, but leave the pips in.

You bake the jars to sterilise them, but I have also washed them in Milton and rinsed in very hot water.,

If you're going to be keeping the marmalade for any length of time (which I'd think you would with 6lbs of the stuff), it's definitely best to sterilise them - ETA that the oven also means they're perfectly dry rather than potentially contaminated with water.

I'm pretty sure that you can buy new lids, along with the wax paper discs you pop on the top to ensure any air trapped between the lid can't reach the marmalade, from Lakeland. I think new lids = more guarantee of a good seal.

I'd definitely go the whole hog and get pretty labels and some cloth squares and bands to fit over the lids, though. Just because it's something special to make. Just don't try to put the labels on until the jars are completely cold.

I use the MaMade tins (Mum’s tradition, rude not to), replacing half the water with lime juice. Trust that it will set and don’t get it to the usual jam setting point, it will be over-firm.

(Made first batch under Mum’s beady eye before she dies, she had us stop boiling and it was sooooo liquid, but by God she was right. Should have trusted her, she’d been making it decades.)

I really like runny marmalade so I hope it's okay. I don't want it rubbery.

Me too. My latest batch is not rubbery, but it's a firmer set than I prefer. I'll be braver next time and turn it off sooner.

So how long do you leave it to boil?