Make your own 9

Country Life Every Week - - Reel Life -

Sarah Churchill, win­ner of last year’s World’s Orig­i­nal Mar­malade Awards, shares her recipe for Seville-orange mar­malade

In­gre­di­ents

675g1 large fresh lemon whole Seville or­anges 1.75 litres water 135g gran­u­lated white sugar Equip­ment Large open pan with lid Ster­ilised clean glass jars and lids Large spoon A sharp heavy knife Muslin square and string Cit­rus juicer Jug Jam fun­nel

Method

1 Cut the or­anges and lemon in half and juice them. Pour the juice into the pan with the water and dis­card the lemon shell.

2 Scrape out any re­main­ing pips and mem­brane from the orange shells with a spoon or small, sharp knife. Spoon this mix into the muslin with any pips from the juicer and tie into a bag with string. Place the muslin bag in the liq­uid, hang­ing the string to the side of the pan.

3 Cut the orange shells into quar­ters and, then, with the skin side up, slice the skin into the rinds. Choose your thick­ness of rind to your lik­ing, from fine to chunky. Add th­ese rinds, when chopped, to the liq­uid and soak overnight.

4 The fol­low­ing day, bring the pan to the boil, then re­duce to a sim­mer and cook gen­tly for two hours with the lid on un­til the peel is very soft and ten­der. The liq­uid should have re­duced by a third.

5 Re­move the muslin bag and squeeze out any liq­uid from it into the pan.

6 Warm the sugar in a low oven, then add it to the liq­uid in the pan.

7 Dis­solve the sugar gen­tly and bring the pan up to a rapid boil. Start to test for a set after five min­utes. You can do this by tak­ing a spoon­ful of mar­malade and turn­ing it hor­i­zon­tally. If some mar­malade hangs from the side of the spoon, the set­ting point has been reached.

When the mar­malade has reached set­ting point, turn the heat off. Let it stand for a cou­ple of min­utes and re­move any scum from the sur­face with a spoon. Stir the mar­malade and pour it into your ster­ilised jars with a jug and fun­nel. Screw the the lids on im­me­di­ately.

10 Leave to set for 24 hours, then en­joy!

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