Cook with the season
How to make the most of the best winter ingredients
How to use winter’s best ingredients
Marmalade
This classic marmalade recipe is a wonderful way to spend an afternoon in your warm kitchen and use up a glut of oranges. Adding lemon juice at the end gives a little extra zing to cut through all that sugar.
3 HOURS + COOLING | MAKES 5 x 350G JARS A LITTLE EFFORT | GF
Seville oranges 1kg lemons jam sugar 1.5kg
Heat the oven to 120C/fan 100C/gas Ω. Wash six jam jars with warm soapy water then put into the oven for 45 minutes to sterilise. Cut the oranges and two of the lemons in half, then squeeze really well to remove as much juice and flesh as possible. Pour this into a large pan, catching any pith or pips in a sieve. Transfer these into a muslin cloth.
Cut the orange and lemon halves into quarters then remove all of the thick pith, putting this into the muslin too. Shred the peel into 2mm-thick slices, then put into the pan. Tie the muslin up tight and add to the pan with 2 litres of water. Bring to the boil and gently simmer for 2 hours until the peel is very soft. Remove the muslin bag into a bowl and allow to cool, then squeeze it back into the pan, trying to get every last drop out.
Put a plate into the freezer and add the sugar to the pan. Simmer the marmalade for 20-25 minutes or until thickened, stirring regularly and also skimming any scum off the surface. Put a teaspoonful onto the frozen plate then leave for a minute. When the marmalade is ready it will form a skin and wrinkle when touched with your finger. If it doesn’t pass the wrinkle test, keep boiling and test again after another 15 minutes. Juice the remaining lemon and stir into the marmalade. Divide between the jars and seal the lids. Kept in a cool, dark place and left unopened it will last for six months. Once opened, keep in the fridge and use within one month.
PER TBSP 32 kcals | fat 0G saturates 0G | carbs 7.9G | sugars 7.9G fibre 0.1G | protein 0G | salt 0G