How to make perfect orange marmalade | Life and style | The Guardian:
Makes: 5 jars (370g each) + 6 jars (200g each) from 1kg Blood Orange Oranges.
1kg Seville oranges
1kg light muscovado sugar
1kg golden granulated sugar
1 piece of muslin
1. Squeeze the juice from the oranges, reserving the pips.
An electric citrus squeezer makes light work of this!
Cut the oranges and lemon in half and squeeze the juice, using an electric citrus squeezer.
Put the juice into a preserving pan or large saucepan.
I have 600ml of juice from 1 kg of Oranges.
It’s a good idea to add the juice of lemon - lemon is naturally very high in pectin - 1 lemon to each 500g/1lb 2oz of fruit if making marmalade.
2. Put your piece of muslin into a bowl and spoon the pips and pith into it (the pith contains a lot of pectin).
Shred the peel of the oranges in a food processor.
Put the shredded peel into the pan.
Pour over 2.0L of water.
Leave to soak overnight.
This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set.
It also helps to soften the peel, which will reduce the amount of cooking needed.
So, in one large bowl You have:
peel (shreded in a food processor)
juice 600ml - (using an electric citrus squeezer)
This is a rolling boil, when the timing to a set starts! Anything less is a simmer.
3. The next day:
Bring to the boil over a low heat, before simmering for two hours or until the peel is soft and the mixture has reduced by half.
Remove the muslin bag and allow to cool in a bowl.
It needs to be cold enough to squeeze.
Wash your jars in warm soapy water and allow to dry in a 100C oven.
4. Squeeze the muslin bag hard into it – a good quantity of gloopy juice should come out.
Stir this in and then add the sugars and stir well until dissolved.
Warm gently so that the sugar dissolves completely, stirring occasionally.
Do not boil, before the sugar is dissolved.
Bring the marmalade back to a simmer.
Put a few saucers into the freezer.
5. Turn the heat up and boil rapidly until the marmalade reaches setting point which should take 15 to 20 minutes – a sugar thermometer will be helpful here (start checking when it reaches 104C) but to confirm this, put a teaspoonful of the marmalade on to a cold saucer and put in the fridge for a minute or so.
If it crinkles when you run a finger through it, and your finger leaves a clear line in the preserve, it's ready.
If not, check it every five minutes or so.
6. Allow to sit for 15 minutes then spoon into clean jars and seal immediately.
The marmalade should keep for up to a year.
There are lots of different schools of thought as to how to do this, Nigel suggests scoring with a small knife into quarters then peeling.
Others halve the oranges, squeeze out the juice and then hollow them out before cutting each half into larger chunks.
- Marmalades Archives - Vivien Lloyd:
- How to make perfect orange marmalade | Life and style | The Guardian:
- Easy Seville Orange Marmalade recipe | The Cottage Smallholder:
- A bittersweet blob of Seville | The Independent:
- Seville orange marmalade | BBC Good Food: