Wednesday, 19 January 2011

Making Marmalade

It’s the time of year when Seville oranges are in the shops, and the year’s supply of marmalade is made. I have just got 2 kg from our friendly local greengrocer (Valley View Fruit Stores, Dinas Powys) and things are coming together for a marmalade making session this weekend (with Chris in charge of operations).
Here’s the tried and tested recipe from Good Housekeeping Cookery Book (1987 edition) that we use as a guide:
1.4 kg Seville oranges, juice of 2 lemons, 3.4 litres of water and 2.7kg sugar.
Halve fruit and squeeze out juice. Slice peel how you like it, and put into a pan with the juice, water and the rest of the pithy bits of orange (the latter tied in a muslin bag). Simmer about 2 hours, until peel soft and liquid reduced by about half. Remove muslin bag, squeezing it well to retain the liquid (which helps it set). Add the sugar and stir on a gentle heat until it has dissolved. Boil rapidly until setting point is reached (test a teaspoonful on a cold plate) – about 15 minutes - and turn off heat promptly. After maramalade has cooled for about 15 minutes, put into sterilized pots.

Here is a video demonstration from Guy Watson, the founder of Riverford Organic.


On 19th January. Facebook. Stephen Nottingham bought Seville oranges. Gillian Fagg wrote: Good start!

The marmalade making today was a success. Those oranges filled 15 containers of varying sizes with fine-tasting marmalade.

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