Marmalade

Seville oranges are in the supermarkets for a few weeks after Christmas and you can’t beat the smell of marmalade making in the house on a wet January day. I’ve tried the shredded fruit method and whole fruit method and find the whole fruit method a more relaxed approach and that works better for me.

Whole fruit marmalade (makes approx 6 x 450g jars)

• 1.2 kg seville oranges

• 2 lemons, juice only

• 1.8 kg unrefined granulated sugar

  Jam pan or high sided saucepan

  8 sterilised jam jars

Notes on reaching setting point

I take my marmalade to 104/105 ° Celsius using a jam thermometer

If you don’t have a thermometer you can use the wrinkle method. Pop a couple of saucers into the fridge before you start. When you think your marmalade might be ready put a tiny bit onto the saucer with a tea spoon and then put back into the fridge for a minute or so. Push the marmalade with your finger tip and if it wrinkles it’s ready, if not then keep boiling and retest every 5 minutes or so.

Method

Wash the oranges, remove there and add into a jam pan with 2 litres of water. Bring to the boil and then simmer, covered, for about 2 hours until the oranges are tender. When the oranges have cooled, remove from the water. Cut each orange in half add the pulp and juice to the cooking water but discard all the pips.

Cut the orange peel and flesh into shreds as thick or thin as you like and return to the water with the lemon juice and sugar. Bring to a rolling boil for 30 minutes until the setting point is reached. Stir, then let the marmalade stand for 15 minutes before potting to achieve an even distribution of shred.

Remove any scum and then pour into sterilised jars.