Daily Archives: March 17, 2010

The Great Marmalade Wars: Recipe 2

And now for Long Lost 2’s recipe for a dark, chunky marmalade.
Follow this link for tips on sterilising jars and the setting point for jam.

SEVILLE ORANGE AND LEMON  MARMALADE – DARK, CHUNKY

Makes approx 7-8 lbs of marmalade

Utensils:
1 x large saucepan (preferably heavy bottomed)
1 x chopping board
1 x sharp knife
1 x wooden spoon
7-8 jam jars

Ingredients:
3lb / 1.35kg Seville oranges
2 lemons
3 ¾ pints / 2.5 litres of water  
5lb / 2.7 kg granulated sugar  

Method:
STAGE 1:
Place the fruit ,washed, in the preserving pan with the water. Bring to a gentle simmer

Take a large piece of double foil, to put over the top of the pan, folding the edges firmly over the rim so that the fruit gently poaches, and without the liquid evaporating (takes 3 hours).

Leave overnight to cool- or at least several hours.

STAGE 2:
Place a colander over a bowl, and using a draining spoon remove the fruit.
Cut the oranges and lemons in half and scoop out the fleshy bits.
Add this pulp and a pint of the overnight liquid and put in a saucepan to boil for 10 minutes

While the pulp is cooling you can cut up the peel- fine or chunky.
Put this back in the preserving pan in the liquid

When cool- strain the pulp mixture through a fine sieve to get rid of the liquid, then a muslin cloth (I use my hands to extract all the juices)
Throw away what’s left in the muslin.

STAGE 3:
Warm the sugar in the oven in a roasting tin at 170/350/4 for 10 minutes.

Heat the contents of the preserving pan-(liquid, juices and peel), and when warm put in the warmed sugar.
Using a wooden spoon stir in the sugar and make sure that all the sugar is dissolved before allowing the mixture to boil

It takes 3-4 hours to develop a dark rich flavour.

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