It's February and Seville oranges are out. This can only mean one thing:
MARMALADE.
Ingredients:
12 Seville oranges
13 cups sugar
16 cups water
You'll need:
cheese cloth
very large pot
sharp knife
citrus reamer
MARMALADE.
Ingredients:
12 Seville oranges
13 cups sugar
16 cups water
You'll need:
cheese cloth
very large pot
sharp knife
citrus reamer
Pull all the spidery tops off .
First, you're going to give the oranges a bath. Scrub them a bit, remove stickers, rinse and rub dry.
Next, cut oranges around the equator and juice with reamer. There are going to be an overwhelming number of pips - you must keep these as they produce the necessary pectin to set marmalade. As juicing progresses, dump pips onto a doubled rectangle of cheesecloth. Pour juice into the large pot.
Next, cut oranges around the equator and juice with reamer. There are going to be an overwhelming number of pips - you must keep these as they produce the necessary pectin to set marmalade. As juicing progresses, dump pips onto a doubled rectangle of cheesecloth. Pour juice into the large pot.
Rip out the inner papery bits. You can either add these to the pip pile or throw them in the compost. Using the extra sharp knife, cut domes in half then slice into thin strips on a slight angle.
Gather up the edges of cheese cloth and secure with a rubber band. On the penultimate twist, coil the top and fold it over to form a loop.
Tip the shredded peels into the pot with the juice. Transfer to stove top, set temp to max and add 12 cups of water. Bring mixture to a boil. Turn down to a medium heat and allow to simmer for about 40 minutes. Peels will be translucent.
At this point, add sugar and stir well in figure 8 movements to incorporate.
In a medium sized saucepan, bring 4 cups of water to a boil. Fitting a wooden spoon through the loop of the pip cheese cloth, lower it into the water. The spoon, fit across the pan will preven the bag from bobbing all over the place.
Boil for about 30 minutes. Pour pectin water into the big pot and transfer the pip bag as well. Continue to simmer for approximately another half hour, then remove the pip bag.
In a medium sized saucepan, bring 4 cups of water to a boil. Fitting a wooden spoon through the loop of the pip cheese cloth, lower it into the water. The spoon, fit across the pan will preven the bag from bobbing all over the place.
Boil for about 30 minutes. Pour pectin water into the big pot and transfer the pip bag as well. Continue to simmer for approximately another half hour, then remove the pip bag.
Monitor the temperature of the marmalade with a candy thermometer. When it reaches 222°F it is ready to be potted. Alternatively, you can check progess by chilling a small plate in the freezer. Drop a small spoonful of marmalade onto it every now and then. Once you're able to tilt the plate on a steep angle without the marmalade running and it has a thick, wrinkly, set texture- it's ready.
Sterilize jars in another saucepan by bringing a couple of inches of water to a boil and steaming both jars and lids well. Using tongs, remove jars one at a time (and add another to the pot as you remove). A funnel is highly recommended to aid in transferring marmalade to jars. It can be a big mess either way, but having one certainly helps. Portion into jars using a ladle.
Wipe up spills ASAP as set marmalade on stove surfaces is most disagreeable to remove later.
Also wipe any sticky dribbles off the outside of the jars. Once you hear the tell tale snap of a sealing lid, you can run the jar under very hot water to remove any sticky that might still be left.
Allow to cool, then shelve in a cupboard.
Sterilize jars in another saucepan by bringing a couple of inches of water to a boil and steaming both jars and lids well. Using tongs, remove jars one at a time (and add another to the pot as you remove). A funnel is highly recommended to aid in transferring marmalade to jars. It can be a big mess either way, but having one certainly helps. Portion into jars using a ladle.
Wipe up spills ASAP as set marmalade on stove surfaces is most disagreeable to remove later.
Also wipe any sticky dribbles off the outside of the jars. Once you hear the tell tale snap of a sealing lid, you can run the jar under very hot water to remove any sticky that might still be left.
Allow to cool, then shelve in a cupboard.
This recipe yeilds: Five 500ml jars & five 250ml jars. You can, of course substitute different sizes, providing the ratios work out properly.
Enjoy on a thick slice of toast with plenty of butter and a steaming beverage.
Enjoy on a thick slice of toast with plenty of butter and a steaming beverage.