Anyway, this post is supposed to be about marmalade. I mentioned days back on my Facebook profile that I was contemplating making marmalade, and it is only now a fait accompli. This is because it is a slow process that cannot be rushed if a good result it to be achieved. The recipe I use is a variation on one from the home of Seville oranges in Spain and comes with the oranges from the greengrocer, and a Darina Allen recipe, in that I use slightly higher water to orange ratio than the Spanish recipe calls for. This seems to work fine, though I bottle the marmalade aiming for a set that is not too hard as I prefer slightly softer marmalade, not a consistency that requires elbow grease to spread on the bread or toast! This sometimes results in the peel rising to the top of the jar, though I am sure this is possible to prevent but I don't yet know how.
4lbs/1.8kgs Seville oranges
2 lemons or limes (or both for more tangy flavour blends!)
8 pints/4.6litres water
sugar - 1lb/450gms per pint/600ml of mix after boiling to soften the fruit.
(This is a bit tedious and I haven't found a way of doing it with a food processor slicer/dicer, so if anyone knows how, please share!)
5. Put pips and pith in a muslin bag and add to juice and water and peel in large bowl or saucepan and cover, for 24-48 hours in a cool place.
2. Remove the muslin bag and squeeze out all the liquid.
3. Measure 1lb/450gm sugar to every pint/600ml liquid and return to stove in large saucepan.
7. Have a quantity of warmed jam jars in the oven to sterilise. Remove to worktop - carefully!
8. Pot the marmalade - after it stops bubbling - into the warmed jars, cover immediately with either the original "popping" jar tops if you have them, or waxed discs and cellophane jamjar covers, or if you're a real Martha Stewart, proper rubber-seal Kilner-type jars!