Sunday, 23 January 2011
Seville Orange Marmalade
Seville Orange Marmalade. That's what I made today. Making marmalade makes jam making look like fast food. I got all excited and ordered 5kgs of Seville Oranges from Phil at Westbury Veg. I was a bit disappointed as 5 kg didn't look like a lot of oranges and was even at that stage thinking of ordering some more. Madness. Really pleased with it but not for anyone that doesnt have about six hours on their hands..
Anyway, for the record.... Seville Orange Marmalade
1.5 kgs of Seville Oranges, scrubbed
1 lemon, scrubbed
3 kgs granulated sugar
3.75 litres water
Also need:- large preserving pan, muslin square about 25cm, jam funnel, dozen or so jars (clean and sterlised - more later), wax discs, endless patience, juicer.
1. Put muslin over a shallow bowl and cut oranges in half, removing pips into muslin. Squeeze oranges into perserving pan. Save all the inner bits of the orange from the juicer and put in the muslin. Put the orange halves to one side.
2. Juice lemon into perserving pan. Discard peel, put pips in muslin.
3. Pick all the nice bits of orange peel and slice thinly - added this to perserving pan. Put any other bits into the muslin. Tie the muslin and put the juice from bowl into perserving pan. Fish out any stray pips from the perserving pan and put in the muslin. This is about when I had serious misgivings about the whole thing. Add water to pan. Tie the muslin tight with kitchen string (or in my case garden twine, but not the green stuff). Put the muslin in the perserving pan and tie to handle.
4. Gently simmer perserving pan with juice and water etc for two hours or until the peel is soft. Fish out the muslin and put in a bowl and leave to cool a bit.
5. Add warmed sugar making sure all the crystals are dissolved. This is a good time also to put your jars and lids into the oven at about 100c and put some saucers in the freezer for use later. Squeeze the muslin hard to get all the pectin out and mix into the perserving pan. Discard the muslin. Cry a bit.
6. Bring to a rolling boil and test for set after about 15 mins. To test for set take saucer out of freezer put tsp of marmalade on and put to one side for about 5 mins. Look for a wrinkle. If no wrinkle, continue boiling and testing about every five or ten mins. Cry a bit more.
7. When you have set, take the pan off the hob and leave for about 20 mins before putting into clean jars using jam funnel. Make seal with wax disc and screw lids on straight away. Dry eyes. Its nearly over.
8. Label and store in cool dark place. Have large drink. At this point I couldn't quite work out how I was feeling but then realised it was smug. Not becoming on a lady.
I think I may learn to juggle with the other 3.5 kgs I have in the fridge as I am not sure whether I could do all that again for a while. I think you can freeze these oranges but I don't have much room. But.... thinking of making some Seville Orange Jelly which would mean I wouldn't have to cut all the peel up... hmmm...
Credit, apart from to me, of course, should go to St. Delia and Thursday's G2 in the Guardian. The techniques were all Delia's but the quantities were taken from G2. Delia always makes me cry...