We’re now in the midst of the marmalade orange season.
‘Bitters’ as they are known – and trust me, having made the once in a lifetime mistake of trying one, they’re named that for a good reason – are the essential component of good marmalade. Eating oranges just don’t work the same. Marmalade is really easy to make, is a great way to spend a cold and rainy afternoon with the kids or grandkids and makes a great gift. Here’s our recipe. We like it, but if you’ve ever inherited a cookbook of any kind of vintage then have a look and there’s a good chance it’ll have a marmalade recipe in it.
What you’ll need:
- 2lbs/900g marmalade bitters
- 4lb/1.8kg preserving sugar
- 1 Lemon
- 4 pints/2 litres of water
- Some sterilised jars with lids or wax papers, film and bands
What to do:
Wash the oranges and the lemon. Cut them in half and squeeze out the juice, making sure to remove the pips. Set the pips aside. Cut the orange peel. You can decide here whether you want a thick, thin or shredded cut – it’s your marmalade so it’s up to you. Put the pips you set aside in a small muslin and tie up to form a little bag. Put the peel, water, juice and pips in a pan and bring through the boil and simmer for two hours or until the peel is tender. Remove the bag of pips and allow the mixture to cool a little. Add the sugar and stir over a low heat to dissolve. Once the sugar has fully dissolved, bring to the boil and squeeze over the contents of the bag of pips. Boil the mixture for another fifteen minutes or so until the setting point is reached – you’ll tell this by taking a spoonful and putting on a cool plate and tilting. If a skin forms and wrinkles – it’s done. Remove from the heat and let cool.
Your jars will need to be sterilised. Wash them thoroughly and put them in a warm oven for fifteen minutes. Take them out – carefully – and let cool. If you fill the jars with warm marmalade (NOT HOT)
Let us know in in the comments below about your marmalade!!