marmalade

Here’s another thing we can’t get here, but we can get the oranges, which frankly is way better than going to the shop and buying the marmalade…this is a Sarah Raven recipe, taken from her Garden Cookbook

1.4 kilos seville oranges
1 teaspoon salt
Juice of 2 lemons
2.7kg sugar

Scrub the oranges and put them whole into a large saucepan or preserving pan, along with 2.4 litres of water and salt. Cover with a lid and simmer the fruit gently until soft.
orangesThis takes about an hour, Reserve the liquid and halve the fruit, scoop out all the pith, pulp, pips etc. and put into a small saucepan add 300ml of water to the pan of pith etc. and simmer for ten minutes. Coarsely slice or finely slice, depending on your taste, the orange peel and add to the preserving pan with your reserved liquid. Strain the liquid from the pith and pips and add this liquid to the large pan. Add the lemon juice and sugar and heat slowly to dissolve the sugar, stirring all the time.
sugar and lemons

Bring to a rapid boil until setting point is reached. To test for setting point, put a saucer in the freezer, or fridge or somewhere cool. When you think the marmalade is ready spoon a bit out onto your cold saucer, leave to cool for a bit and if a skin forms and wrinkles it’s done. Skim off any scum that may have formed ontop of the marmalade, and allow marmalade to rest for about 20 minutes (or all the fruit will float to the top of your jars), Stir once and put into sterilised jars, use greaseproof discs and cover immediately.
marma

He likes his on toast in the morning, also steamed marmalade pudding and I seem to recall a wicked cake made with a pot of marmalade oh and spare ribs coated in marmalade and baked are pretty nice too, good job I made 11 jars!!

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2 Responses to marmalade

  1. John Ormshaw says:

    instead of skimming off the scum, which is marmalade, add a small knob of butter and stir in. Result; scum gone. More marmalade!

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