I had the intention of making marmalade this Seville season, but hadn’t got round to making time to do it – so when I came across a handy supermarket fixture selling both Seville oranges and preserving sugar I mindlessly added the ingredients to my basket. My holiday got nearer and nearer as the oranges sat […]
I had the intention of making marmalade this Seville season, but hadn’t got round to making time to do it – so when I came across a handy supermarket fixture selling both Seville oranges and preserving sugar I mindlessly added the ingredients to my basket. My holiday got nearer and nearer as the oranges sat there in the kitchen… I was running out of time before they would start to spoil. The day before my trip to Chamonix was supposed to be used for last-minute packing, exchanging pounds to euros and getting an early night ready for our 2am start… to my family’s despair, I thought it a good idea to add marmalade making to our schedule.
I squeezed the oranges over a sieve to ensure no pips got through as I added the juice to the water. This made for an easy way to collect the pips and extra pith needed to add separately to the saucepan.
I had a few handy muslin bags designed for mulled wine spices in my cupboard so used one of these instead of a sheet of muslin and string.
I found the shredding of the oranges particularly tiresome and even ended up with a blister on my finger from all the chopping! I kept looking over at my Magimix wondering if there was a shredding attachment but in my haste just kept chopping by hand. According to Delia the shreds are supposed to be ‘thinnish’. My shreds were rather misshapen – some thin, some thick, some chunks, some shreds and it worried me. Once boiled down you couldn’t really notice the different sizes though, so no need to worry about uniform shreds.
By now it was nearly dinner time, and the holiday packing still wasn’t complete. The fruit must be simmered for two hours or so, so I distracted the family while I waited for the shreds to soften… once done we could go out for dinner.
After the two hours of simmering it should be time to add the sugar. At this point I took a two-hour pub break and returned to the simmered fruit later, full of scampi and warm with wine. I added the sugar at this stage (around 300g of granulated sugar was replaced with icing sugar as I found myself short) and stirred. After 15 minutes of fast boiling it wasn’t crinkling on my chilled saucer so I continued to boil for a further 10 minutes, and then a further 5 to get to what seemed to be a ‘set’.
I carefully decanted into jars with a jug (annoyingly, the special silicone funnel I bought didn’t fit the jar openings).
Ta daaaaa… my lovely jars of marmalade, ready with minutes to spare before bed time.
I am writing this post after the holiday and must say that homemade marmalade on buttered toast, with tea, was the perfect welcome home after a very tiring, but fun, week away in the snow. If you haven’t made your own marmalade before, it is very rewarding and tastes so much better than the shop bought kind… just make sure you give yourself a good 4-5 hours or so to make it properly!