Orange Marmalade

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I love the flavour of citrus fruits. Sadly we cannot grow them easily in the UK. So I make an exception to my preference for buying locally to get hold of oranges, lemons and limes.

Seville oranges have a very short season basically just January and February. So this is the time to make your marmalade for the year, which explains the apparently the large quantities in this recipe!

Orange Marmalade
Orange Marmalade
Servings Prep Time Cook Time Passive Time
8Jars 30minutes 40minutes 24hours
Servings Prep Time
8Jars 30minutes
Cook Time Passive Time
40minutes 24hours
Ingredients
Servings: Jars
Units:
Ingredients
Servings: Jars
Units:
Instructions
  1. Wash and brush the oranges. Cover the oranges with water.
  2. Weight down with plate so the oranges are completely submerged. Leave to soak overnight. Chill some saucers in the freezer to test for a set the next day.
  3. Pressure cook in the 1.5 litres of water, and the lemon juice for 15 minutes, allow time for a natural release, and cool the oranges back down to room temperature.
  4. Mash the oranges with a masher, strain to separate the juice and the pulp/rind.
  5. When the pulp and rind have cooled cut the rind into the desired thickness (2-3mm for me), retain the pith, discard the seeds as you go.
  6. Add the pith and rind to the juice container. You should have approximately 2 litres.
  7. Split the mixture into two 1 litre batches.
  8. In a large pan bring the first batch to the boil, turn off the heat, and dissolve 1 kilo of sugar into the juice/rind.
  9. Boil the mixture for rapidly for 15- 25 minutes. Stay present and watch closely as it will start foaming at some point and fast action or heat changes may be required to prevent spillage. When the mixture stops foaming and becomes a glossy bubbling you will need to start testing for setting point.
  10. Setting point is typically 105C... However, in my experience it is best to start testing for a set a couple of degrees lower than that using a chilled saucer. Put a small spoonful on the saucer, leave for 30 seconds. When the marmalade is ready it will wrinkle when finger is pushed through it. (Setting point occurred at 107C with this recipe, I assume my thermometer is bit off)
  11. Leave the marmalade to stand for a few minutes allow the peel to settle; then pour through a jam funnel into sterilised jars. Seal the jars.
  12. Repeat for second batch.
  13. Optional: I heat treat my jars for 5 minutes in a pressure cooker to sterilise and seal the jars and increase the storage potential.

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