Saturday, 13 February 2010

Seville Orange, Lemon & Ginger Marmalade

I hesitate to provide this as a tried and tested recipe. It is more in the way of a successful experiment. Unfortunately, however, it took some time; time I spent happily sampling the latest home-made wine vintage. I know how I started, and I can see and taste the result, (and it's not at all bad), but the bit in between is something of a mystery to me. As best I can reconstruct last night's events, the proceedings proceeded as follows:


Preserving pan
Cooker (1 fast ring)
Kitchen knife
Ladle (sterile)
Preserve funnel (sterile)
6 x large jam jars and lids (sterile)
Dinner plate

Ingredients (for approx 4kg)

1.3 kg Seville oranges, or thereabouts
2 lemons
200 g ginger, peeled and sliced into match-sticks
1 kg granulated sugar
1 kg jam sugar
3 - 5 litres of boiling water


Put the oranges and lemons in your preserving pan, with enough water to cover them. Add the ginger. Use a heat-proof dinner-plate to sink everything, if necessary. Simmer on a low heat until the fruit skins start to split, (about 2 hours) and are soft enough to puncture easily with a table-fork, adding extra boiling water whenever necessary to keep the fruit submerged.

Fish your fruit out at this stage, and leave them to cool to the point at which they are comfortable to handle. Reserve the liquor they have cooked in; you need it. Once the fruits are cool, cut them in half, and take out the pips. The remaining flesh and pith go into the cooking liquor. Then, slice the peel into matchsticks. These also go into the cooking liquor, together with the sugars, and about a litre (this is where I go hazy - add as much as seems sensible!) of boiling water. Stir until the sugars are all dissolved.

Turn the heat up high, and boil merrily for 10mins, and then test for a set, by putting a teaspoon-full on a saucer into the fridge for a few minutes. If it stays liquid, you need to continue boiling for a few more minutes, and then test again. Once you have a jelly-like result, you can turn the heat off, leave all to settle for 10-15 mins to allow the peel to distribute evenly, and then ladle into your sterile jars. Seal, and store for up to a year.

Best wishes, 2ndRateMind

Here's a few words on sterilising.
And here's where to get reusable jars and lids.

Finally, it occurs to me that it might be appropriate to lift this recipe into the luxury class by stirring in a tumblerful of whisky immediately before the final boil. I haven't tried that, though - all the whisky I can afford gets drunk neat, long before it has a chance to figure in cooking.

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