How to make orange marmalade
Orange marmalade Fall in love every morning with marmalade on toast. It tastes even better when you've made it yourself.
Makes: 3.5kg
Preparation time: Around 45 minutes, plus up to 24 hours’ soaking time
Cooking time: 1 hour 15 minutes
[Related feature: Make your own perfect jam at home]
You will need:
1kg Seville oranges, washed
1 large or 2 small unwaxed lemons
2.25 litres water
2.25kg granulated sugar
A large knob of butter (10g)
Method:
1. Cut the oranges and lemons into quarters. Separate the juicy flesh, membrane and, importantly, the pips, from the pith and peel – it all comes away very easily. Squeeze all the juice from the flesh through a sieve set over a bowl, then add all the scrappy bits, except the pith and peel, to the sieve, to drain. Slice the pithy peel into strips (as thin as possible) or, if you prefer, into small cubes.
2. Put the sliced peel into a large bowl with the water and strained juice. Tip the bits left in the sieve into the other bowl. Put a square of muslin into the sieve and add all the bits. Sprinkle with two tablespoons of the granulated sugar. Tie the muslin together with string and a chopstick (to help you lift out the bag when it’s hot). Put the bag into the sliced fruit peel and water, cover with clingfilm and leave for 12 to 24 hours.
3. Put the sliced fruit and liquid into a preserving pan and submerge the muslin bag into the liquid. Bring to the boil, stirring often, then simmer for up to one hour, or until the peel is tender and the liquid reduced by half. Remove the bag of pips and sit it in a bowl. When it has cooled enough, squeeze against the side of the bowl. Add these juices to the pan of cooked peel. The pips and bits in the muslin bag is where a lot the pectin is stored, so it’s important to extract as much as possible. Then discard the remnants.
4. Add the rest of the sugar to the pan and turn the heat down, while the sugar dissolves. Then bring to the boil. It will froth up, but don’t let it boil over. Maintain a rolling boil for 15-20 minutes, stirring occasionally. If the froth on top is still there after the cooking time, add a knob of butter and it will disappear. Test to see if the marmalade will set by putting some on a saucer; if it crinkles when cold, it’s ready, otherwise boil for a few more minutes. Leave for 15 minutes and stir before pouring into jars. Store in a cool, dark place.
Need to know: The season for making your own marmalade is very short and now is the time to fill the house with the scent of cooked oranges. Bitter Sevilles are the ones to use. A non-eating variety of orange, they have masses of pectin – unlike other fruit, such as strawberries and raspberries – so they set well.
Tip: Never over-boil, as marmalade will set in next to no time. If you don’t have a large preserving pan, halve the quantities and use the largest saucepan you have. A small, sharp knife will make preparing the oranges much easier. Store in small sealed Kilner-style jars (around 225ml). The marmalade will keep in a cool, dark place for one year.
Credit: Photographs, Richard Jung. Creative Director, Mary Norden. Recipe and Food styling, Linda Tubby. Prop styling, Roisin Nield
