Tuesday, 29 March 2011

from this . . . to this . . . again

Marmalade takes longer to make than jam so the oranges I dug out of the freezer at the weekend . . . (that's ice not mould!)

. . . didn't get made up into marmalade until yesterday:

Here's the recipe:

My Granny's Marmalade - makes about 4lb marmalade

8oz (3) Seville oranges
1 lemon
½ sweet orange
3lb sugar

Cut all the oranges and lemons into ¼" slices and remove the pips into a bowl. Place the sliced fruit into a food processor and whirl until finely chopped.

Place this mixture into a jam pan and add 6 cups of cold water. Cover the pan and leave to stand for 24 hours.

Add ¾ cup of cold water to the bowl with the pips. Cover with cling film and leave to stand for 24 hours.

Making the marmalade
Drain the pips through a muslin cloth into the fruit mixture. Tie the muslin into a bag leaving enough string to hang it on the handle of the jam pan with the bag in the fruit mixture.

Boil very slowly for 45 minutes.

Add the sugar and boil hard for another 25 to 30 minutes until the temperature reaches "jam" on a sugar thermometer.

Skim any froth off the top and place in a saucer. (In Scotland we call this "skimmings" and is very popular on toast!) Put the marmalade into clean and warm jars (put them in the oven for about 10 minutes), cover with a wax disc and then cover with either a lid or a cellophane disc and rubber band.

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