Holy Scooby snacks its Seville Orange season which means marmalade, marmalade, marmalade! The Seville orange isn’t too great for eating raw but boil those babies up with some sugar and you have yourself a sweet, bitter spread that isn’t just for toast and Paddington Bears sandwiches. Use it on duck, in cakes, as a glaze for veg, anything you damn well please. If you want some you need to be quick though, they are only in season from December to Feb so get your backside down to the greengrocers, and if you don’t have one, head to your local Tesco, they are selling 1K bags which are perfect for the following recipie (but keep it independent if you can, i insist!).
You will need:
– 1.3 Kg Seville Oranges
– 2Kg granulated sugar
– Juice and pips of 2 lemons
– 6 – 8 jam jars
-Give those oranges a scrub and pop them into a large pan, with 4 pints of water. Bring them to the boil then leave them to simmer for an hour until they are soft and squidgy.
-Take them out and let them cool, keep the water in the saucepan. Whilst you are waiting, preheat the oven to 140C/275F/Gas and wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point).
-Chop each orange into quarters, scrape out the pulp and pips and put that into the saucepan and boil for around 6 minutes. Chop the peel into strips, totally up to you how thick, and put into a bowl. Strain the liquid pushing the pulp down to get as much pectin as possible out of the pulp and discard.
-Put the liquid back on the heat and add the sugar. At this point you can add around 1Tbls of black treacle if you want to make your marmalade a Dundee marmalade.
-Crank up the heat so the mixture continues on a rolling boil, skim off any of the scum that its the top and give the mixture a stir now and then so you don’t catch the peel at the bottom.
-After 15 minutes grab your plate from the freezer, take some of the liquid and pour it onto the plate. After a few seconds push your finger into the marmalade, if it wrinkles, its ready if not, keep up the cooking and test again every ten minutes or so. It can take anything up to half an hour or more but you want it to set.
-Once ready pour into your sterilised jars and seal. The marmalade will set further as it cools. DON’T TOUCH IT. Top tip, pour the marmalade into a measuring jug first then into the jars, watch out for even shred distribution.
Made too much? Give this amazing Nigella marmalade pudding a go, super easy and super tasty http://www.nigella.com/recipes/view/marmalade-pudding-cake-5159