Making Marmalade
Everyone knows that January and February are the months to make marmalade but in truth the only marmalade which this really
refers to is Orange Seville Marmalade. This is due to the fruit being available in the shops and it's short season
However there are so many other marmalade recipes out there
such as grapefruit, lime, and lemon. We don’t even have to stick to citrus; my father’s
favourite marmalade was ginger. These other fruits
I have a very old recipe book for preserves which has been
on my shelf all my married life and which I inherited from an elderly aunt of
my husbands. Its back cover is in need of repair and it is badly splattered
from my annual attempts of producing this delicious amber nectar.
Although this year I played about with a few recipes and tried
a much easier method of cooking the fruit whole for 2 hours and found that it
was less troublesome than all my previous efforts.
Seville and Orange Marmalade
3 1bs
Seville oranges
Juice of 2
lemons
5 1bs of golden
granulated warmed
2 inch piece
of peeled fresh ginger grated
Place washed
whole fruit in preserving pan with enough water to cover, bring to boil cover
and cook for 2 hours.
Remove the
fruit and cool. I actually boiled the fruit and left it to cool overnight.
Cut the
oranges in half, put the pips and fibrous bits into a small saucepan with some
of the reserved liquid and boil for 10 minutes, cut the peel into thin strips.
Combine all
the strained and reserved liquid back into the preserving pan. You should have
2¾ pints adding more water if needed. Add the peel and ginger along with the
lemon juice and bring to the boil.
Add the
sugar and bring to the boil stirring. Keep to a steady boil until setting point
is reached about 20 minutes.
Pot into hot
sterilised jars , cover and store in a dry cool place.
