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Recipe of the Month
Orange Marmalade by
- 1kg of Seville Oranges
- 1 large lemon
- 2.5L of water
- 2kg of granulated sugar
- Wash the oranges & lemon, cut them in half, squeeze the juice from each and put them in a ‘borma’ together with the water. Keep any pips and any pith which accumulate in the squeezer and place these in a square of muslin cloth laid over a saucer. See note below.
- Cut the orange peel into quarters and slice according to the size you prefer in your marmalade. Add the chopped peel to the water in the pan.
- Add any more pips to the muslin and gather the corners of the muslin together to form a bag. Tie with a piece of string long enough to hang from the handle of the pan so that it is suspended in the marmalade mixture.
- Simmer for up to an hour until the orange peel is soft. Remove the muslin bag and leave it to cool on a saucer.
- While the mixture is simmering place the sugar in a roasting tin on a very low oven to warm. Pour the warm sugar into the pan and stir carefully until it is completely dissolved.
- Squeeze the muslin bag to extract all the pectin. (If necessary squeeze it between the backs of two saucers.) Mix the pectin into the marmalade.
- Bring the mixture to a fast boiling point to allow the rolling boil to continue for 15 to 20 minutes. Test for the setting point using the wrinkle test method. See https://geesjams.com/2023/01/06/useful-hacks-for-jam-marmalade-making-2/
- Turn off the heat and allow the marmalade to settle and cool a little before potting and sealing.
Note. Remember that the pith and and pips contain the pectin necessary to make the marmalade set.