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| Recipe Archive > Jams & Preserves > |
Marmalade
(Makes 9 standard sized jars)
This delicious classic marmalade is drop dead gorgeous on hot buttered toast or warmed croissants at breakfast time. The main source of pectin is the white pith of the peel, which I pare away from the inside of the peel, cut up roughly and tie along with the pips in a muslin bag, boiling it in the liquid until just before the sugar is added. In this way the pectin is extracted but no pith appears in the marmalade.
Equipment & Ingredients
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900g / 2lbs Seville oranges |
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Whitworths Preserving sugar (about 2.7kg / 6lbs) |
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Method
Prepare the fruit. Cut the oranges and lemons in halves. Squeeze out the juice into a jug and keep covered in the fridge, reserve any pips. Cut away the pith from the peel and tie the pith with the pips in a muslin bag. Put the fruit skins into a large bowl and add the muslin bag. Pour over the water and leave to soak for 24 hours.
The next day, remove the skins from the bowl and save the liquid. Cut the skins into very thin strips and add them to the preserving pan with the muslin bag, fruit juice and the liquid that you have saved. Gently boil until the liquid is reduced by half. Squeeze and discard the muslin bag. Stir in the sugar, bring to the boil and boil rapidly until setting point is reached after about 20 minutes (see tip below). Allow to cool for 15 minutes, stir once and then ladle the marmalade into heated jars and seal.
Tip
Add a walnut sized knob of butter to help dispel the scum on the surface of the marmalade towards the end of cooking.
To test if the marmalade is set, place a teaspoon of the marmalade onto a very cold plate taken from the fridge. Push the marmalade with your finger. If it wrinkles and is reasonably firm, the marmalade is set.
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