September 4, 2017

May 18, 2017

February 7, 2016

February 7, 2016

Please reload

Recent Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Featured Posts

Seville Orange Marmalade

February 7, 2016

 

Its marmalade season again, which happily has coincided with some terrible Cornish weather, so staying inside and cooking to some good music is perfect.

 

We don't tend to push sugary recipes as they're not especially healthy however its a shame to not enjoy produce when its in season...

 

The lovely boys at Sunseed Organics (honestly they really are lovely) are bringing down boxes of fab organic Sevilles, clementines and assorted citrus, but pop us a message if you need boxes :)

 

Recipe 

 

This is enough to fill about 5 or 6 normal jam jars.

 

12 organic Seville oranges 

2 organic lemons

1.25kg unrefined organic golden granulated sugar

 

Method

 

Get a small sharp kitchen knife and score four lines down each fruit from top to bottom, as if you were cutting the fruit into quarters, cutting the peel but not piercing the fruit. 

 

Cut each quarter of peel into fine shreds or thicker slices if you prefer it chunkier! Squeeze each of the peeled oranges and lemons into a jug, removing and reserving all the pulp and pips. 

 

Add cold water to make the juice up to 4 litres and pour it into the bowl with the shredded peel.

 

Tie the reserved pith, squeezed-out orange and lemon pulp and the pips in muslin bag and push into the peel and juice. Set aside in a cold place and leave overnight. 

 

The next day, tip the juice and shredded peel into a large stainless steel or preserving pan and push the muslin bag down under the juice. Bring to the boil then lower the heat so that the liquid continues to simmer merrily. It is ready when the peel is totally soft and translucent. This can take from 40 minutes, depending purely on how thick you have cut your peel. 

 

Once the fruit is ready, lift out the muslin bag and leave it in a bowl until it is cool enough to handle. Add the sugar to the peel and juice and turn up the heat, bringing the marmalade to a rolling boil. Squeeze every last bit of juice from the reserved muslin bag into the pan. Skim off any froth that rises to the surface (otherwise your marmalade will be cloudy.) Then add the sugar and leave at a fast boil for 15 minutes or until its all dissolved.

 

Remove a tablespoon of the preserve, put it on a plate, and pop it into the fridge for a few minutes. If a thick skin forms on the surface of the refrigerated marmalade, then it is ready and you can switch the pan off. If the tester is still liquid, then let the marmalade boil for longer but remember to test every 10 to 15 minutes. Some mixtures can take up to 50 minutes to get to setting consistency. 

 

Ladle into the sterilised jar and seal immediately.

Please reload

Follow Us
Please reload

Search By Tags
Please reload