Few things are as delicious to eat or satisfying to make as proper marmalade. Here is my favourite recipe - a patient old-fashioned approach using whole oranges that that rewards unhurried cooking. Slather it atop buttered toast, brush it over nearly cooked sausages or shake it with gin, lemon juice and Cointreau to create the most marvellous martini.
Ingredients
- 1kg Seville oranges
- 1 unwaxed lemon
- 1.75kg granulated sugar
Method
1. Place the whole oranges and lemon juice into a large pan (a Katto Stockpot works well) with 2 litres of water. You need the fruit to be fully immersed so weigh down if necessary using the lid from a small pan. Bring to the boil, cover and simmer very gently for about 2 hours, until the peel is easily pierced with a fork.
2. Lift the fruit from the pan and set aside to cool. Measure the remaining liquid — you will need about 1.25 litres. If there is too much, boil to reduce; if there is too little, top up with a little water.
3. Cut the oranges and lemon into quarters. Using a spoon, scrape out the flesh, pith and seeds into a sieve set over a bowl. Slice the peel into shreds, fine or chunky, as you prefer.
4. Return the shredded peel to the pan with the measured cooking liquid. Press the pulp firmly in the sieve with a spatula to extract as much juice as possible and add this to the pan. Place the remaining pulp and seeds into a muslin square (or clean pop sock), tie securely and suspend it in the pan — this will provide the pectin needed for setting.
5. Bring the pan to the boil, then remove the bag and squeeze well to release the pectin before discarding. Add the sugar and cook over a low heat until fully dissolved. Increase the heat and bring to a rolling boil, stirring occasionally and skimming off any froth to keep the marmalade clear.
6. Boil rapidly for 25–45 minutes until setting point is reached. Begin testing after 25 minutes by spooning a little marmalade onto a chilled plate from the freezer. After a couple of minutes, push it gently with your finger — it is ready when the surface wrinkles. If not, continue boiling and test again every 5 minutes.
7. Once set, remove from the heat and leave to stand for 15 minutes. Skim off any remaining foam, then ladle into hot sterilised jars. Cover with waxed discs if using and seal immediately with lids or cellophane.