I like recipes to be simple and straight forward and had therefore never got round to making marmalade. I had this preconceived notion that you needed muslin and Sevilles at the very least. So after a little twitter chat with Sarah Churchill over at The Artisan Kitchen (who makes the most wonderful preserves) I found out that you can make marmalade out of ordinary oranges and not just Sevilles! So that was one hurdle down. Then after a bit of research in my books and on-line I found that you also don’t necessarily need muslin either (kicking myself now)!
I came across lots of complicated recipes for marmalade but if you’re like me and just want to make something really good without having to become a pseudo scientist (and preparing a day ahead) then this recipe is for you. I actually think it can’t go wrong because even if your citrus skins haven’t quite softened enough (gone totally pulpy) it doesn’t matter as you’re not eating the skin but throwing it away. I have probably just horrified the marmalade makers of the world so if that’s you look away now. But if you’ve never made marmalade before then I think this is the perfect recipe to start with. Once you’ve mastered this you can always get all geeky and try some of the more taxing recipes out.
My whole family loved this Shredless Orange Marmalade which is both sharp and tangy. Both my parents, (who get through copious amounts of marmalade from the local WI) loved it too I’m pleased to say! I made this marmalade fairly soft set and easy to spread as that’s how we all like it in our family and not stiff like a jelly. Having made copious amounts of jam it’s something I’ve learned to gauge at the boiling stage.
I do hope that if you’ve never made orange marmalade before that you will be inspired to make some with my simple and delicious recipe.
- 670g Oranges (I used Jaffa)
- 1.59kg Granulated sugar (can be warmed in oven to speed dissolving)
- 1.15 ltrs Water
- 1 Lemon
- Wash the fruit in warm water to get rid of the mineral oil coating (I use soapy water with a scouring sponge but I’ve seen you can also use a little vinegar in the water). Then rinse.
- Pierce a hole in the end of the fruit (I used a large metal skewer).
- Place the fruit and water in as small a pan as they will fit and cover with a lid.
- Bring to the boil and then boil gently until soft (about 1 ¾ hrs) and test with a skewer. Do not lift the lid at any point before the end.
- When the fruit is easily pierced take out and place on a plate where you cut it into quarters, remove pips and slice fruit thinly.
- Transfer the hot liquid to a large preserving pan and add the cut up pulp.
- Place a few saucers in the freezer to test for set.
- Bring the liquid and pulp to the boil and then add the sugar, keeping the heat low until the sugar is dissolved (stirring with a wooden spoon).
- Once sugar is dissolved bring to the boil and boil hard for 12 minutes, still stirring.
- Test a few drops on a saucer and put in the fridge for 2 minutes, if it forms a gel like crinkle when pushed it is ready. Otherwise carry on boiling for 3 minutes intervals and re-testing (mine took 15 minutes).
- Remove any scum with a spoon.
- Leave to cool a little then strain the marmalade through a metal sieve in stages squeezing the contents of the sieve with the back of a spoon.
- Use a small ladle to fill hot sterilised jars and seal with lids or wax discs (allow to cool before topping with cellophane disc and rubber band).
- Makes enough for 3 small Kilner jars and 2 large jam jars with a little extra for sampling.
As this marmalade is made from scratch I’m entering it into Javelin Warrior’s Made with Love Mondays challenge. I’m also entering Victoria’s challenge Feel Good Food over at Kick at the Pantry Door where the theme is oranges. Finally I’m entering Ren Behan’s Simple and in Season as it is marmalade making season!