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orange gold

January 23, 2013

So Grannie and I made marmalade, but I didn’t take the camera with me. I was thinking about doing some drawings of the process, but they wouldn’t have been very exciting – or informative. So here’s a photo of the finished product on a crostini on a pretty plate. marmalade

I do recommend this method of marmalade making – cooking the oranges beforehand makes getting the skin off so much easier. This post follows yesterday’s  – in which a pound and a half of oranges were washed, put into two pints of water, brought to the boil and put in the Aga simmering oven overnight – and that’s where I think some of my audience might have felt a little alienated.

However, you can  simmer the oranges  on a very low heat for 2 hours until the skins are soft, or less if you can leave them somewhere warm to continue cooking – the oven after you’ve cooked something? and the result is the same.

Once the oranges are cool enough to handle, cut them in half and scrape the fruit, pips and pith out into a preserving pan. Add the juice of a lemon (if you haven’t used lemons already) and the rest of the the liquid and boil for 5 minutes. Meanwhile chop up the peel as thinly (or thickly) as you like.

Once the liquid has boiled long enough remove the pan from the heat (or turn the heat off if you don’t have an Aga) and add 3lbs sugar.  Stir until it has completely dissolved – there must be no gritty feeling or else the marmalade will crystallise (which has an artistic merit perhaps, but not a culinary one). You can add a little heat if the sugar won’t dissolve. Once it’s dissolved bring to the boil and boil rapidly until the setting point is reached – takes 10 – 15 minutes, but I use a thermometer – 105c.

Once it’s ready, leave it for 10 minutes in the pan before you pot it and the peel won’t all rise to the top. I’ve only just discovered that this works.

Eat it before Grannie does – she’s a marmalade fiend!

5 Comments leave one →
  1. Grannie permalink
    January 26, 2013 11:06 am

    There’s still a jar left…. but it looks very tempting……I’ll just put this in the toaster and…..

  2. January 27, 2013 9:13 pm

    I tried the pre-cooking method a couple of years ago. It worked a treat. I can’t understand why all the conventional recipes insist on cutting and juicing the oranges when raw.

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