Saturday, 22 January 2011
1. Wash the fruit thoroughly
7. Add the sugar and heat gently until the sugar is all dissolved
8. Bring to the boil & boil rapidly until setting point is reached (if you have a jam thermometer, the temp is 105 C / 221 F. - if not, put a couple of saucers in the freezer before you start stage 7, then test by dropping a little marmalade onto the chilled saucer, leave for a moment then push the puddle with your fingernail - the top should wrinkle. If not, boil a bit more and try again)
9. Stir in the juice
10. Remove from heat and remove any scum from the top with a slotted spoon.
11. Leave for 10-15 then stir to distribute the peel and put into clean, warm pots (pots straight out of the dishwasher are fine, or alternatively, wash them very carefully then warm them in a cool oven)
12. Cover the top of the marmalade in each jar with a waxed disc then leave (covered with a clean tea towel) until completely cooled.
13. When completely cool, cover with a cellophane cover and (if you wish) a screw top.
Obviously you can increase or decrease the quantities, as long as you keep them in proportion. You normally get approximately 1lb marmalade per orange - these quantities will yield around 10lbs of marmalade. - I tend to make it in smaller batches as I don’t have a preserving pan, and find that about 1-2 lbs of oranges is as much as I can do at any given time in the largest pan I have, what with the boiling sugar.
If you want to get fancy, you can add ¼ pint of whisky or of Cointreau at stage 9
If you want, you can add the juice with the water at stage 4 - saving it to the end makes the marmalade taste a bit more tangy, which is why I do it, but you don't have to.