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Marmalade

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Preserves (17)      Marmalade (11)      Oranges (10)     


The other day my Dad and I were grocery shopping. We were in the fruit and veg isle when of all things he decided to buy Seville oranges. For some reason he did not know that Seville oranges are extremely bitter and only suitable for making marmalade. We got home and he had on for lunch, only to find they were inedible. The next thing I know, he's asking me to make marmalade. I don't think that he realised that in that simple request that took all of three seconds to ask, he was in fact sculpting out my entire day. Making jam and marmalade is a time consuming process and needs a lot of patience, so make sure you have time on your hands and start early. The times I have provided are just a guideline because when it comes to making marmalade, the time it takes to set is highly variable. Based on the brands I used a tbsp serving should amount to about 40 calories.

Preparation Time: 3 1/2 hours
Cooking Time: 3 hours
Makes: 8 jars

Ingredients
16 Seville Oranges
3.5kg caster sugar
2 tbsp lemon juice
1L water

Method



Leave your oranges to soak in a bowl of hot water for at least two hours.





Chop your oranges in half and juice them. Strain the juice and put the peel, pith and pips to one side.



Add the lemon juice and water to the orange juice.



Shred the orange peel in a food processor, then add to the diluted juices.



Tie the pith and pips into a muslin cloth and dip into the juices.



Simmer for two hours.
Take out the muslin cloth and dispose of the pith and pips.
Gradually stir in the sugar and turn up the heat until until the marmalade starts to boil.
put a plate in the fridge to cool.



Set the marmalade on a rolling boil for about fifteen minutes.
Take the plate out of the fridge, and pour a little of the jam on it. Give it a little poke, and if the skin starts to ripple, then the marmalade is ready. If not, leave it to boil for a while longer.



Once ready, use a ladle and jam conical to decant the marmalade into jars.
Place wax jam sealants over the top of the marmalade, screw on the lids, and leave to set.

Categories
#Marmalade
#Preserves
#Oranges
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