Seville Orange Marmalade from Waitrose.

- Seville Orange Marmalade:
Ingredients
1kg Seville oranges
1 unwaxed lemon
2kg Tate & Lyle Preserving Sugar
Method
Wash the oranges and lemon thoroughly, then dry them in a clean tea towel.
Pour 2 litres cold water into a large, wide pan or preserving pan.
Squeeze the oranges and lemon and add the juice to the water.
Reserve the pips and orange rind, but discard the squeezed lemon.
Cut the oranges in half again and, using a metal spoon, scrape the pith and pips into the centre of a large square of muslin.
Tie the muslin with kitchen string to form a bag.
Add to the pan and tie the ends of the string to the pan handle to make it easier to remove later.
Cut the orange peel into strips - chunky for coarse cut and thinner for a fine shred.
It is easier and quicker if you place 2 pieces on top of each other and slice with a sharp knife.
Add to the pan and bring to the boil, then reduce the heat and simmer, uncovered, for 2 hours, until the peel is very soft and the liquid reduced by about half.
Remove and discard the bag with the pips and pith, squeezing as much juice as possible back into the pan with the back of a wooden spoon.
Add the sugar and stir over a low heat until it has dissolved.
Increase the heat and boil rapidly until it reaches setting point.
This usually takes about 15 minutes.
To test, remove the pan from the heat and spoon a little marmalade onto a chilled saucer.
Allow to cool for a few seconds, then push with a finger.
If the surface wrinkles it is ready.
If not, boil for a further 5 minutes and test again.
Leave the marmalade to settle for 15 minutes, then skim off any scum from the surface with a slotted spoon.
Stir the mixture and pour into warm, clean jars, using a jug.
Place a waxed disk on top immediately.
Cover when cold, then label and date.

Cook's tips
Choose the Right Pan
- Use a large, wide pan to make marmalade.
The mixture should not come any higher than half way up the sides. A wide pan helps the liquid to evaporate more quickly and reduces the likelihood of the marmalade boiling over.

Prepare the Jars
At the end of paragraph 3 of the instructions, prepare the jars.
Preheat the oven to 160°C, gas mark 3.
Ensure the jars are clean and free from cracks and chips.
Place the jars on their sides in the oven for 10 minutes, then turn the oven off leaving the jars inside until the marmalade is ready to pot.

Use Preserving Sugar
Preserving sugar has larger crystals which dissolve slowly.
This minimises scum and results in a bright, clear marmalade.

Ensure a Good Set
Much of the pectin which makes marmalade set is found in the pips and pith.
This is why it is wrapped in a muslin bag and boiled with the marmalade so that as much pectin as possible is extracted to ensure a good set.

Vary the Flavour
For a touch of spice, add 3 tbsp grated, fresh root ginger at the beginning of the cooking.
To make a darker, rich marmalade replace 100g of the sugar with dark muscovado sugar.
Make your marmalade extra special by stirring in 75ml whisky just before potting.

Where to Store Marmalade
Store in a cool, dry place, away from direct light which will fade the colour.
The marmalade will keep for up to one year.

difference
is: at stage 2 , after cutting the fruit in half I put the halves in my pressure cooker and add just enough cold water to cover.
Slightly over half the amount suggested in the recipe.
You don't lose much by evaporation in pressure cooking so you end up with about 1.2L of liquid (water & juice) which is about right.
Bring the cooker up to pressure, which takes around 18mins then cook on high for 5 minutes, switch off the heat and allow to cool until you can release the lid easily.
When cool enough to handle scrape out the flesh & pips & shred the cooked peel.
If you like you can boil up the pith & pips in a muslin bag immersed in the liquid before adding the sugar but I have found it works fine without doing this.
The pressure cooking has extracted sufficient pectin to form a good set.
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Seville orange marmalade.

Seville orange marmalade | BBC Good Food:
Seville oranges only have a very short season, make the most delicious homemade marmalade and don't let them go to waste. Their sharp tangy flavour makes the perfect marmalade for spreading on toast or for use in your baking.
Ingredients
4 Seville orange (about 500g/1lb 2oz in total), scrubbed
1.7l water
1kg granulated sugar
Method:
Halve the oranges and squeeze the juice into a large stainless-steel pan.
Scoop the pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin.
Shred the remaining peel and pith, either by hand with a sharp knife or in a food processor (a food processor will give very fine flecks rather than strips of peel).
Add the shredded peel and muslin bag to the pan along with the 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.

Put the pan over a medium heat, then bring up to a simmer.
Cook, uncovered, for 1½-2 hrs, until the peel has become very soft. (The cooking time will be affected by how thickly you have cut the peel.)
To see if the peel is ready, pick out a thicker piece and press it between your thumb and finger.
It should look slightly see-through and feel soft when you rub it.
Carefully remove the muslin bag, allow to cool slightly, then, wearing the rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp.
Discard the bag and weigh the simmered peel mixture.
There should be between 775-800g; if less, then top up with water to 775g.
Put 4 small plates in the freezer, ready to use when testing for setting point.
Add the sugar to the pan, then put over a low heat.
Warm gently so that the sugar dissolves completely, stirring occasionally.
Do not boil, before the sugar is dissolved.
Increase the heat and bring up to the boil but do not stir while the marmalade is boiling.
After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface.
After 8-10 mins boiling, test for setting point.
Times will vary according to the size of the pan – in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins.
As setting point can be easily missed it’s better to test too early than too late.
To test the setting point: take the pan off the heat and allow the bubbles to subside.
Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min.
Push the marmalade along the plate with your finger.
If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away.
If it’s not at setting point, return to the heat and boil again for 2 mins before re-testing.
Repeat until setting point is reached.
If you have a sugar thermometer, setting point is reached at 105C, but it’s good to do the plate test as well.
Leave the marmalade to stand for 10 mins or until starting to thicken.
If there’s any scum on the surface, spoon it off.
Transfer the marmalade to sterilised jars.
Cover with a wax disc (wax side down) and seal.
When cold, label the jars and store in a cool, dark cupboard.
The marmalade should keep for up to a year.

More:
Seville Orange Marmalade Recipe | Simply Recipes:
Seville Orange Marmalade | David Lebovitz:
Mandarin jam recipe | Souvlaki For The Soul:
Ardor, Zest.: January canning: Chile Mandarin Marmalade, with a spritz of Ginger {Giveaway}:
Nigel Slater finally shares his marmalade recipe | Life and style | The Observer:
Mandarin marmalade recipe - Telegraph: "...classic! "
- Classic Seville Orange Marmalade | Taste & Smile:
Ingredients
650 g oranges (Seville, preferably)
1.5 l water
1 kg Tate & Lyle Preserving Sugar

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Blueberry Orange Ginger Jam.

Ingredients
8 cups fresh blueberries
4 1/2 cups jam sugar
Grated zest and juice of one large orange
1 tablespoon freshly grated ginger
1/4 teaspoon ground ginger
1/2 teaspoon unsalted butter
Directions
- Working in batches if necessary, pulse blueberries in blender until coarsely crushed.
You should have about 6 cups.

- Measure 4 1/4 cups of sugar in one bowl.
In another bowl- remaining 1/4 cup sugar.

- Zest and juice orange.
You should have 1/2 cup juice.
If you don't, make up the difference with water.

- Combine blueberries, orange zest and juice, granted ginger, and ground ginger in large, heavy saucepan or stockpot.
Stir in jam sugar.
Bring to a boil over high heat, stirring constantly.

- Add remaining sugar all at once.
Stir in butter and return to a full rolling boil.
Boil for one minute.
Remove jam from heat and skim off any foam from surface.

- Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace.
Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.
Place jars on rack in pot and cover completely with water.
Cover pot and bring to a boil over high heat.
Boil for 10 minutes.
Turn off heat, uncover pot, and allow jars to rest in water for five minutes.
Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

- Blueberry Orange Ginger Jam Recipe | Serious Eats:

- Blueberry Jam, 3 Ways | Love and Olive Oil:
Blueberry Lime:
Blueberry Blackberry:
Blueberry Honey Lavender:

- Blueberry Jam with Brown Sugar:
Ingredients:
500g blueberries
1/3 cup brown sugar, light, packed
2 TBS lemon juice
Cook until jam thickens, about 20 minutes.
'via Blog this'

My Orange Marmalade.

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
2 lemon
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)
pulp
pips
2.0 water
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.

Related recipe:
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.
Your call.
- 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:

Blood Orange Marmalade with Beaujolais - red wine.

- Blood Orange Beaujolais Marmalade | Serious Eats
Blood Orange Beaujolais Marmalade.
As I researched recipes for blood orange marmalade, I came across one in Better Homes & Gardens that incorporated a cup of Beaujolais, a light-bodied, high acid French red wine made from the Gamay grape.
Intrigued by how the wine might enhance the flavor and color of my marmalade, I borrowed the idea.
The flavor is a bit sweeter than traditional marmalade, with notes of raspberry and wine.
It would be absolutely delicious sandwiched between layers of almond or polenta cake, or try it with cornmeal biscuits.

5 cups sugar
6 small to medium blood oranges
1 cup Beaujolais or other light-bodied red wine - Pinot noir.
1/8 teaspoon baking soda
4 tablespoons plus 1 1/2 teaspoons regular powdered fruit pectin
1/4 teaspoon unsalted butter

This recipe makes six half-pint/284 millilitres jars.

1.Measure the sugar into a large bowl and set aside.
2.Wash the blood oranges and remove the rind in quarters.
Thinly slice the rind lengthwise, then roughly chop them crosswise into smaller pieces.
Transfer the rind to a large pot and add the wine, baking soda, and 1 1/4 cups of water.
Bring to a boil over medium heat, cover, reduce the heat, and simmer until the rinds have softened, 15 minutes.
3.Meanwhile, coarsely chop the oranges and remove any seeds.
Transfer the oranges to a food processor and pulse until the orange pieces are broken up but still chunky, about 8 pulses.
Add the oranges to the pot with the rind and bring to a simmer.
Simmer, covered, 15 minutes.
4.Measure the mixture.
You should have about 5 cups. (If you have less, add a bit more wine. If you have more, discard the extra.)
Stir in the pectin and butter and bring to a boil over high heat, stirring constantly.
Add the sugar all at once and return the mixture to a full rolling boil, stirring constantly.
Boil hard for 1 minute.
5.Remove the pot from the heat and skim any foam from the surface of the marmalade with a cold metal spoon.
Ladle the marmalade into hot sterilized jars and process them in a hot water bath for 10 minutes.

Beaujolais Pronunciation: bow-zhuh-LAY
Notes: This is a region in Eastern France that produces light, fruity, fresh-tasting red wines that are relatively low in alcohol.
Beaujolais wines should be drunk while young.
Substitutes: Gamay OR Pinot Noir OR Burgundy OR Chianti OR Barbera.

Orange rice cake.

Nutritious and filling, this rice cake is perfect as a teatime snack for children, or even for breakfast!

Ingredients

1.7 litre/3 pints milk
1 vanilla pod
½ lemon, zest only, in large pieces
200g/7oz sugar
300g/10½oz arborio rice
5 large free-range eggs, separated
50ml/2fl oz orange liqueur
40g/1½oz raisins
1 orange, zest only, grated, plus extra for serving
Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper.
2. Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency.
Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.
3. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is
removed.
4. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the
prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish.

preparation time -less than 30 mins

cooking time - 30 mins to 1 hour
Serves 8-10

By Antonio Carluccio and
Gennaro Contaldo
From Two Greedy Italians