The season for making marmalade is short, from late December to March as this corresponds with the season for Seville oranges. Grab them while you can, a jar of homemade Marmalade on the breakfast table will bring you pleasure year-round, so worth all this effort.
3 kilos Marmalade (Seville) oranges
2 large lemons, juiced
2 kilos sugar, warmed slightly in the oven
You Will Need:
- Pour 6 litres of cold water into your pan (of the pan is already full from this, you will need a large pan).
- Cut each orange in half and squeeze the juice into a jug, periodically, tip the pips and pith in the squeezer into a small bowl.
- Add the juice to the cold water. Pop all the pips and pith onto the muslin and tie into a small bag leaving a long length of the string, this will be used to attach the bag to the handle of the pan. Shred the orange and lemon peel into thick strips. Don’t cut too thin or they will dissolve in the cooking process.
- Using a sharp knife, cut the peel into thin strips slightly large than you would like them in the marmalade, and they will shrink in the cooking process.
- Put the peel into the pan with the water and juice, add the bag of pips making sure it is immersed in the water and tie the string onto the pan handle. Bring to the boil then reduce to a steady simmer for 2 – 3 hours or until the peel is soft.
- Remove the pips and cool slightly then squeeze as hard as you can over the marmalade pan to release a gooey liquid Add the warmed sugar and stir to dissolve the sugar.
- Pop a plate into the freezer. Turn up the heat and bring the whole lot to a fast boil and cook for about 20 minutes checking that the bottom does not burn. Check for setting consistency (see note below). Continue boiling until the marmalade reaches setting point (check every 10 minutes) taking care to stir from time to time to prevent the jam sticking to the bottom and burning.
- Turn up the heat under the pan and bring the whole lot to a fast boil and cook for about 20 minutes checking that the bottom does not burn. Continue boiling until the marmalade reaches setting point (check every 10 minutes) taking care to stir from time to time to prevent the jam sticking to the bottom and burning.
- Pop 1 spoonful of the marmalade onto the frozen plate and return to the freezer for a few minutes then push the marmalade with your finger, if it wrinkles, then it has reached setting point. If not repeat every ten minutes.
- Once you have reached setting point, turn off the heat and leave to settle for 20 mins while you heat your jam jars in the oven.
- Handling the hot jars carefully, use a jug and a jam funnel to fill your jars. As soon as you are able, screw the tops on the jars and leave to cool
- Store in a cool dark place. Will keep up to one year.