One of the things I love about living in this country is the abundance of beautiful fresh orange and lemons. Unlike the UK, where there is an abundance of these all year round, this country is very much one of seasonable produce. This means you have to make the best of it when they are in season.
Today I decided to experiment with a marmalade recipe of my very own, using my Mum’s recipe to form an orange and lemon version.
The results were absolutely amazing, and are currently settling in our kitchen. Here is the recipe. Its unusual because it utilises half brown and half white sugar – something that was not totally intentional, just we lacked sufficient quantity of white sugar. However, it is something I would repeat because the results were a lucious and dark marmalade, with a traditional British bitter aftertaste.
Ingredients
3 pints of cold water
4 large unwaxed thin-skinned lemons
4 unwaxed oranges
1 1/2 lb White granulated sugar
1 1/2 lbs Brown Sugar
Method
1. Scrub the fruit and halve
2. Squeeze the juice and pips into a basin
3. Cut up the peel into thin strips or chunks, as preferred
4. Put the peel, any soft pulp and the water in a large heavy-based pan
5. Strain the juice
6. Put the pips in a muslin bag and tie to the handle so that it hangs well down in the water
7. Cook the fruit gently for 2 hours, or until the peel is tender
8. Lift out the muslin bag and squeeze it between two spoons over the pan before discarding
9. Add any citrus juice and sugar – stir until the sugar has completely dissolved
10. Bring to the boil, and boil rapidly until setting point is reached
11. Remove from the heat and skim off any impurities, ie scum, cool for 10 minutes and then stir well to distribute the peel
12. Pot, seal and label
13. Store in a cool, dark dry cupboard, larder or pantry
Important Notes
To check to see if a marmalade has reached setting point. I tend to check this every five minutes or so, because once marmalade is overdone, its really overdone. Put around 4 saucers or small plates in the fridge before starting the marmalade, or in the freezer for 2-3 mins just before you reach this final boiling stage. When you are ready to test the marmalade remove one of the saucers and place a teaspoon of the mixture onto the saucer. Whilst you are doing this make sure the marmalade is off the heat. When the mixture on the sauver is reasonably cool to the touch, push your finger through it slowly – if it wrinkles its done.
