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Making Homemade Marmalade šŸŠšŸ’› such a relaxing experience…with Youtube video!Ā 

February 17, 2016

Watch my video on youtube to help you make homemade marmalade! 
https://youtu.be/OEML-51WB6k
Ever since I was a little girl, watching Paddington Bear, I have loved marmalade.

  
The bright orange colour, tangy citrusy taste. The orangey strips of sugary fruit. I remember how my English grandmother would enjoy marmalade on buttery toast. The perfect accompaniment to milky English Breakfast tea.

 

Seville Oranges

 
I have made jam before, last year I made strawberry jam which turned out pretty well, but this was the first time I attempted marmalade. I must say it was much easier to make than strawberry jam and such a relaxing therapeutic process. The marmalade turned out pretty good too!

Seville Oranges make a perfect marmalade. They are in season from December to end of February, so make some marmalade before they go.

Here’s the super simple recipe, try it out for yourself. Before you start have a read of these super tips I read in BBC Good Food recently for making a really good batch of marmalade –

  1. Source the best Seville Oranges
  2. Always make marmalade when you are in the mood to, do not rush the process, enjoy it.
  3. Keep the recipe simple, just stick to the tradition ingredients.
  4. Shred the orange peel. Do not dice it. You get a much prettier marmalade.
  5. Soften the peel properly by cooking it on it’s own before adding the sugar.
  6. Dissolve your sugar and then leave the marmalade to rest.
  7. Listen to your marmalade – once it has bubbled, and simmered, it is done.
  8. Don’t overcook your marmalade – you do not want a dark overdone colour.
  9. Allow your marmalade to cool a little before potting but not too much.
  10. You can freeze Seville oranges for making into marmalade later on in the year. But make sure they are not over ripe.

Marmalade – (Makes 3 x 450gr jars)

Ingredients – 

  • 500grams Organic Seville Oranges
  • 1 lemon
  • 1 kg preserving sugar

Method – 

  • Wash and dry the oranges and lemon.
  • Pour 1 litre of cold water into a heavy bottomed large saucepan and add the juice of the oranges and lemon.
  •  Make sure to keep the pips and skin from the oranges. You can throw away the lemon.
  • With a spoon scrape out the pith and pips from the orange peels. Place all the pips and pith in the centre of a large piece of muslin. Draw up the corners and tie with some string. Add this to the pan too.
  • Cut the orange peel into thin strips. Add this to the pan.
  • Bring the juice and peel to the boil and then leave to simmer for 11/2 to 2 hrs until the liquid reduces by a half and the peel is soft to taste.
  • Squeeze as much juice from the muslin as possible. Then throw it away.

  

  • Add the sugar and mix over heat until it boils. Boil rapidly for 15minutes until it reaches setting point. You can use a jam making thermometer or just spoon a little of the jam onto a cold plate. If it wrinkles when pushed with your fingertip it is ready to set. If it isn’t then boil for a further 5minutes. Take care not to over cook.
  • Turn off heat and leave to settle for 15minutes.
  • Spoon off any scum from the surface.
  • Spoon into sterilised jars, cover the surface with a disc of waxed paper & seal with a lid.

  
Sterilising Jars

  • Heat oven to 140 degrees Celsius.
  • Wash the jars in hot, soapy water, then rinse well.
  • Place the jars on a baking sheet and put them in the oven to dry completely.

 Enjoy the experience! Your home with smell of citrusy sweet and you will have delicious jam to last you for a good while šŸ˜ƒšŸŠšŸ’› xxx

 

 

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