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How to make marmalade

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Make your own orange marmalade

We’re going to make some lovely, lovely marmalade because this is the time of year when you can get Seville oranges. They’re only in season for a few short weeks in January and February so if you see them buy them quickly.

They are not very attractive looking. They can be a little bit green, a bit knobbly. And when you cut into them you’ll see that they’ve got loads of seeds and pips and a very thick pith and they’re also very, very bitter which is why you don’t eat them, you make marmalade with them.

How to juice oranges for marmalade

So cut all your oranges in half. And then you’re going to squeeze the juice into a pan. And you want to catch all of those precious pips and you want to keep all of the peel and pith because that’s where the pectin is which sets the marmalade.

When you’ve squeezed all of the juice from the oranges and also 1 lemon, you need to pull all of the flesh out of the orange onto a piece of muslin. So just using your fingers, scoop out all of this fleshy membrane inside. And add all of the pips from the sieve as well. We’re going to tie this into a little bag. You can buy this muslin in haberdasheries and it’s often sold as jam muslin. Tie it into a nice little bag with a piece of kitchen string.

How to make shreds for marmalade

Now we’re going to prepare the shreds. So you need to cut your empty orange shells in half, then I find it easiest to put two on top of each other, and then cut as thinly as you can into your shreds.

Now this is making quite a chunky marmalade but you can, if you want to, peel the orange with a potato peeler first before you scoop out the juice and the flesh and then cut that peel very, very thinly, but I love a chunky marmalade.

Cooking your marmalade

Right, you need to add all of the lemon and the orange peel into the pan and now we’re going to bring that up to the boil and then simmer for about an hour and a half to 2 hours until all of the peel is really soft and tender.

Right, this has been boiling for about nearly 2 hours and as you can see it’s reduced by about half. You want to really reduce the liquid and concentrate it, and then we’ve got to remove this muslin bag with all the pips and pith and everything in it and that’s just going to go into the colander, and you’ve really got to squeeze out all of this moisture from this as this contains the pectin that will set the marmalade. So you really must work hard to squeeze all of this lovely sticky pectin out. And when it’s cool enough the best thing to do is get your hands around it and really wring it out because that pectin is what’s going to give you a good set.

Then once you’ve done that, those juices, and there’ll be a lot more than this, go back into the pan. So you add all the juice from your bag of pips back in the pan with the entire bag of preserving sugar. Give it a good stir and then cook it slowly until the sugar dissolves and then you want to boil it again until you reach setting point. Once the sugar is dissolved, you bring the marmalade up to the boil and then you boil really rapidly for 5 to 10 minutes until it’s quite syrupy. And you can see how much thicker it is.

How to find the setting point for marmalade

And then you’ve got to start testing the setting point. And the setting point is when a little bit of the marmalade wrinkles on a saucer. So after about 5 minutes put a saucer or a couple of saucers in the fridge, nice and chilled so that you can test the setting point.

I’ve taken the chilled marmalade out of the fridge and you can really see that it’s set when it wrinkles as you push the finger through it. You can feel that it’s set.

How to fill and seal your marmalade jars

To fill your jam jars, it’s best if you use a measuring jug to pour that marmalade right to the very brim of the marmalade because you don’t want any air to get into the jar. As this marmalade will last you right, well, last for a year, right up until the next Seville orange season.

Then use a waxed paper jam disc. Pop that on top of the marmalade wax side down. That will seal the surface of the marmalade. Get out all those little air bubbles. Then a cellophane cover, pop it on while the jam is hot. And a rubber band and your marmalade will almost be ready for breakfast. Let it cool and you can try it tomorrow morning on toast.

From Tesco realfood 

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