Good evening,
January already gone,
and I had to make my marmalade
before the Seville oranges gone.
Only few weeks on the market,
you have to be ready to get your pans out
and your sharpe knife ...
This year I took my recipe from
"Waitrose"
Makes : 3 kg
Preparation : 45 minutes
Cook : 3 h
3kg Seville oranges
1 unwaxed lemon
2 x 1kg packets of preserving sugar
- 1 -
Wash and dry the oranges and the lemon thoroughly.
Pour 2 litres of cold water into a large pan.
Squeeze the oranges and lemon and add the juice to the water.
Reserve the pips and orange rind, but discard the squeezed lemon.
- 2 -
Cut the oranges in half again and scrape the pith and pips into the centre of a large square of muslin.
Cut the orange peel into strips, chunky for coarse cut and thinner for a fine shred
- 3 -
Add to the pan and bring to the boil and ...
- 4 -
Then reduce the heat and simmer, uncovered, for 2 hours ... until
the peel is very soft and the liquid reduced by about half.
- 5 -
Add the Preserving sugar and stir over a low heat until dissolved.
Increase heat and boil rapidly until setting point is reached (takes about 15 min)
- 6 -
To test, spoon a little onto a chilled saucer.
Allow to cool .
- 7 -
Stir and pour into warm, clean jars. Jars that I put, in the dishwasher, to have them sterilized.
I recycled one jar from Tipree ...
Here we are,
nice color, strong texture, and a lovely taste.
To finish, ask your little one to write the labels (TIP - glued on with milk)
they like it and it's so cute ...
I have to say, I like marmelade but I am more an apricot jam or raspberry jam than marmalade.
But, Mr R is a marmalade eater when he takes time to enjoy a breakfast.
And you ?
Do you like marmelade or do you prefer traditional jam ?
and thank you to leave a comment.
Enjoy the rest of your week !
Roselyne x
