Marmalade

Method

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1. Wash the oranges and halve them. Squeeze out the juice and pips into a bowl, keeping the pips and pith.

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2. Put the pips and any pith that comes away in a square of muslin and tie into a bag.

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3. Slice the peel into thin or thick shreds, as you prefer, and put it in a large pan with the juice, the lemon juice, the water and the muslin bag.

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4. Bring to a boil, then simmer gently for 1 hour 30 minutes to 2 hours, until the peel is completely soft and the liquid has reduced by about a third.

   Mark done Start 1 hr timer

5. Lift out the muslin bag and squeeze it against the side of the pan to get out all the pectin. Discard the bag.

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6. Add the sugar and stir over low heat until dissolved. Meanwhile put a saucer in the freezer.

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7. Boil rapidly for 15 to 20 minutes, until it reaches 105°C / 221°F, or a spoonful dropped on the cold saucer wrinkles when pushed.

   Mark done Start 15 min timer

8. Take off the heat and let it settle for 15 minutes, then stir to distribute the peel and pour into sterilised jars.

   Mark done Start 15 min timer

9. Seal while hot and label when cold.

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Chef’s Tips

• Simmer the peel until it is completely soft. It will not soften once the sugar is in.
• Use the wrinkle test on a cold saucer, or a thermometer at 105°C.
• Seville oranges are in season only in January and February. Buy extra and freeze them.

Pairing Suggestions

• Buttered toast
• A full English breakfast
• Cheddar and crackers

Storage & Reheating

Store in a cool, dark cupboard in sterilised jars up to 1 year. Refrigerate once opened.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.