From the 4th Kitchen Diaries.
So, according to the recipe you need:
Seville Oranges 1.3kg (about 15),
Lemons 2
Golden granulated sugar 2.6kg. (Golden Granulated has a glistening golden colour with a subtle caramel taste. Golden Caster Sugar substitute - Demerara.)
- Remove the peel and pith from the oranges and lemons.
Take a very sharp knife and score four lines down each fruit from top to bottom, as if you were cutting it into quarters.
Let the knife cut through the peel without going into the fruit.
The peel is then easy to remove by hand.
- Cut the peel into fine shreds (or to a size you want them if you like a chunkier texture) and put them into a large bowl.
- Squeeze all the juice from the oranges and lemons into the bowl, but catching the pips and keeping them to one side.
With hand juicer balanced over a sieve, over the bowl, made this fairly fiddly task go by with minimum fuss.
Chop the pulp up and put that in with the juice.
- Add the 2.5 litres of cold water, pouring it into the bowl with the shredded peel.
Tie the reserved orange and lemon pips in a muslin bag and push into the peel and juice.
So, in one large bowl You have:
peel
juice
pulp
pips
2.5 water
Set aside in a cold place and leave overnight.
- The next day, tip the mixture into a large stainless steel or enamelled pan, or a preserving pan and push the muslin bag down under the juice.
Bring to the boil then lower the heat so that the liquid continues to simmer merrily.
It is ready when the peel is totally soft and translucent.
This can take anything from 40 minutes to a good hour-and-a-half, depending purely on how thick you have cut your peel. (I left mine a good hour and a half to be sure, and the peel was then soft and the pith translucent).
- Once the fruit is ready, lift out the muslin bag and leave it in a bowl until it is cool enough to handle.
Start adding the sugar to the peel and juice then turn up the heat, bringing the marmalade to a rolling boil.
- Squeeze every last bit of juice from the reserved muslin bag into the pan.
Skim off any froth that rises to the surface. (If you don’t your preserve will be cloudy.)
Leave at a fast boil for 15 minutes.
Remove a tablespoon of the preserve, put it on a plate, and pop it into the fridge for a few minutes.
If a thick skin forms on the surface of the refrigerated marmalade, then it is ready and you can switch the pan off.
If the tester is still liquid, then let the marmalade boil for longer.
Test every 10 to 15 minutes.
Some mixtures can take up to 50 minutes to reach setting consistency.
- Mine did work after 15 minutes.
After turning the heat off I got my assortment of jars soaking in water with sterilising tablets.
I then ladled the hot, burnt orange juice into the sterilised pots and sealed immediately.
6 jars (370g each) from 1kg Seville Oranges.
So, according to the recipe you need:
Seville Oranges 1.3kg (about 15),
Lemons 2
Golden granulated sugar 2.6kg. (Golden Granulated has a glistening golden colour with a subtle caramel taste. Golden Caster Sugar substitute - Demerara.)
- Remove the peel and pith from the oranges and lemons.
Take a very sharp knife and score four lines down each fruit from top to bottom, as if you were cutting it into quarters.
Let the knife cut through the peel without going into the fruit.
The peel is then easy to remove by hand.
- Cut the peel into fine shreds (or to a size you want them if you like a chunkier texture) and put them into a large bowl.
- Squeeze all the juice from the oranges and lemons into the bowl, but catching the pips and keeping them to one side.
With hand juicer balanced over a sieve, over the bowl, made this fairly fiddly task go by with minimum fuss.
Chop the pulp up and put that in with the juice.
- Add the 2.5 litres of cold water, pouring it into the bowl with the shredded peel.
Tie the reserved orange and lemon pips in a muslin bag and push into the peel and juice.
So, in one large bowl You have:
peel
juice
pulp
pips
2.5 water
Set aside in a cold place and leave overnight.
- The next day, tip the mixture into a large stainless steel or enamelled pan, or a preserving pan and push the muslin bag down under the juice.
Bring to the boil then lower the heat so that the liquid continues to simmer merrily.
It is ready when the peel is totally soft and translucent.
This can take anything from 40 minutes to a good hour-and-a-half, depending purely on how thick you have cut your peel. (I left mine a good hour and a half to be sure, and the peel was then soft and the pith translucent).
- Once the fruit is ready, lift out the muslin bag and leave it in a bowl until it is cool enough to handle.
Start adding the sugar to the peel and juice then turn up the heat, bringing the marmalade to a rolling boil.
- Squeeze every last bit of juice from the reserved muslin bag into the pan.
Skim off any froth that rises to the surface. (If you don’t your preserve will be cloudy.)
Leave at a fast boil for 15 minutes.
Remove a tablespoon of the preserve, put it on a plate, and pop it into the fridge for a few minutes.
If a thick skin forms on the surface of the refrigerated marmalade, then it is ready and you can switch the pan off.
If the tester is still liquid, then let the marmalade boil for longer.
Test every 10 to 15 minutes.
Some mixtures can take up to 50 minutes to reach setting consistency.
- Mine did work after 15 minutes.
After turning the heat off I got my assortment of jars soaking in water with sterilising tablets.
I then ladled the hot, burnt orange juice into the sterilised pots and sealed immediately.
6 jars (370g each) from 1kg Seville Oranges.
What does “burnt”” in last para?
ReplyDeleteWhat is the ratio of juice to water?
ReplyDelete