Enjoy a taste of country living by serving up your own homemade marmalade for breakfast. It’s easy to do and ready to spread in 2 hours 45 minutes.
YOU WILL NEED
4 Seville oranges (about 500g/1lb 2oz in total), scrubbed
1kg granulated sugar
Makes: 3 1lb jars
Prep time: 45 mins
Cook time: 2 hours
HOW TO DO IT
1. Halve the oranges and squeeze the juice into a large stainless-steel pan. Scoop the pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin.
2. Shred the remaining peel and pith with a sharp knife, add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight.
3. Put the pan over a medium heat, then bring up to a simmer. Cook, uncovered, for 1½-2 hrs, until the peel has become very soft. To see if the peel is ready, pick out a thicker piece and press it between your thumb and finger. It should look slightly see-through and feel soft when you rub it.
4. Carefully remove the muslin bag, allow to cool slightly, then, wearing the rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp. Discard the bag and weigh the simmered peel mixture. There should be between 775-800g; if less, then top up with water to 775g.
5. Put 4 small plates in the freezer, ready to use when testing for setting point. Add the sugar to the pan, then put over a low heat. Warm gently so that the sugar dissolves completely, stirring occasionally, do not boil. Increase the heat and bring up to the boil but do not stir while the marmalade is boiling. After about 5 mins the marmalade will start to rise up the pan and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. Times will vary according to the size of the pan – in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins. As setting point can be easily missed it’s better to test too early than too late.
6. To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. Leave the marmalade to stand for 10 mins to thicken.
7. If there’s any scum on the surface, spoon it off. Transfer the marmalade to sterilised jars. Cover with a wax disc (wax side down) and seal. When cold, label the jars and store in a cool, dark cupboard.
Don’t forget you’ll need jam jars for your home-made delights! Try these bargain buys from Lakeland.