Marmalade is an easy way to preserve oranges & can be used not only for spreading on your toast but as the base for a zingy sauce which pairs well with slow-cooked confit duck. The recipe below will last well when stored in jars and will be a little bit of sunshine on a dull winters day.
- 1.4kg Seville oranges (6 to 12 oranges, depending on the size of the oranges)
- 6 to 8 cups water
- 2 lemons
- 5 to 6 cups sugar
- Sugar thermometer
1. Clean the oranges & discard any that are damaged or soft (you can juice these instead for drinking)
2. Cut the oranges in half & juice them. As you juice the oranges, save the seeds. Put the seeds into a separate bowl & set them aside as these will be the base for your natural pectin to set the marmalade
3. Use a spoon to dig out any segment membranes still attached to the inside & put a few of these in with the seeds to make the pectin. Cut the rind into narrow strips & add to the juice
4. Juice the lemons & add this juice to the orange peels and juice. Again, save the seeds for the pectin.Add the peel & the juice to a heavy-based pan along with 6 cups of water
5. Put the seeds & membrane into the cheesecloth (wrap in four layers & secure with string), Submerge the bag in to the juice & secure the string to the handle of the pot
6. Bring the mixture to a boil & boil for 30 minutes, uncovered until the peel is soft & cooked through. If it boils down too much, add a little water to the mixture
7. After 30 minutes remove the cheesecloth bag from the mixture & let it cool on the side (do not throw away!)
8. Pour the marmalade mixture into a measuring jug. You should have 5-6 cups & this will help you to measure how much sugar to the pan
9. Return the marmalade to the pan & add 1 cup of sugar for each cup of marmalade you measured
10. Take the cheesecloth bag & squeeze it over the to extract the pectin until you have squeezed about a tablespoonful into the pan
11. Secure the thermometer to the side of the pan & bring the marmalade to a boil on a medium high heat. Once the mixture reaches a temperature of 218°F it is close to setting. It should set between 218°F and 222°F (or 6 to 10°F above the boiling point at your altitude). You can tell if the mixture has reached its set point by putting a small amount on a chilled plate & looking for signs of it wrinkling when you push it with your finger tip
12. Once the marmalade is at its setting point, remove from the heat & ladle the mixture into your sterilised jars, leaving a small space at the top to create a vacuum
13. Wipe the rim & then seal quickly. Turn every 30 minutes until they start to fully set to ensure the peel is evenly spread through the marmalade
14. Store in a cool place & enjoy these little pots of sunshine!
If you are looking for inspiration on how to create the dreamiest breakfast table-scape to enjoy your homemade marmalade at follow our Head of Design, Inge, over on Instagram @ingewatrobski – bon appetit!