Susan Jones – Writer

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Hello, and welcome to my website ~ here you will get a view on my books and life as a published author. It’s been a long journey to getting here ~ finally I am now writing full time and hope you enjoy what you find here. If you want to get in touch, follow the links, and I’ll get back to you soon.

Susan Jones writes romantic drama with a touch of humour, and historical sagas as Lydia King. She lives in North Warwickshire, and loves walking through the beautiful woodlands where she lives, and gardening and reading are her pastimes.

Seville Marmalade

This cute marmalade pot is holding the Seville marmalade that I made last night.  Very tasty.  Here’s the recipe.

Ingredients.

1kg Seville oranges.

1kg Sugar.

3pts water.

l lemon.

Method.

Wash and scrub oranges, then cut into quarters, removing any pips.  Same with the lemon.  Put in a large metal pan to simmer away for two hours.  After this time, take the rinds out, and slice into thin strips.  Remove any pips that you see at this time.  don’t worry if you miss a couple as they float to the top later.  When all the skins are shredded, add the sugar and stir constantly for 20 mins – half an hour.

The marmalade goes sticky when you place a teaspoonful on a plate at the stage when it’s ready.  Remove any pips that may be floating on top, and pour with a ladle into a warm, sterelised jug.  Pour into clean and sterelised jars, enjoy.

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3 responses to “Seville Marmalade”

  1. Ros Avatar
    Ros

    Hi

    I know it’s the wrong time of year now, but this recipe looks amazing and much simpler than the marmalade recipe I’ve used in the past. I’ll be looking out for Seville oranges next Jan, and having a go at this one.

    Ros

    Reply
    1. susanjanejones Avatar
      susanjanejones

      Hi Ros,
      It is amazingly simple. One thing I would say is that it’s better to take it off the heat when it’s just off tacky, as the heat in the pan continues to cook it. If you leave it to get too firm it can end up just that. It’s all experimenting though isn’t it? Once you’ve made a batch, you won’t look back. The taste is oooh so tangy and delicious. Thanks for popping by.

      Reply
  2. Ros Avatar
    Ros

    Thanks for the tip – will do!

    Reply

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