January usually means marmalade making. It’s the season of Seville oranges, the traditional variety for marmalade.
I’ve been making jams and preserves for about six or seven years. It’s always nice to tuck in to your own produce, making all the efforts worthwhile.
Despite previous efforts, I still needed to refresh my memory by consulting St Delia. I added a few variations: less sugar cause I don’t like it too sweet and added touch of fresh ginger, powdered ginger and allspice to give it a bit of a kick.
- 900g Seville oranges
- 4 pints water
- 2 lemons
- skins from a couple of limes
- 1.6kg sugar
- fresh ginger (optional)
- couple of tsps of allspice (optional)
- juice the fruit
- cut peel into silvers, as small as you can
- add water to the above
- places pips, pith in a muslin bag and tie to handle so sits in liquid
- simmer for 2 hours or until peel is soft
- add sugar
- keep on low heat until sugar dissolves
- then bring to a vigorous boil
- boil for 15 minutes
- test if set (place on chilled saucer to bring marmalade to room temperature, run your finger through, if runny return to boil for another 15 minutes)
- let cool for 15 minutes before placing in sterilised jars
- fill jars to top, top with wax disc and seal with plastic disc
Remember to put the sugar in after the two hours of simmering, unlike me! Oops!
Despite that little hiccup, it tasted fine and set okay. Looking forward to the first taste on toast tomorrow.