marmalade (again)

It’s that time of year again; the internet is awash with marmalade posts. So here’s my annual update on the marmalade ritual. In fact I am a little late to the party – largely because the 28 jars I made last year did, in fact, last a full year and we’re only just on the last one!

I didn’t have the energy for another marathon session, so bought a modest bag of Seville oranges from our local greengrocer. We had a similar number in the freezer from 12 months ago and they combined to produce about 1500g. I also had quite a number of lemon “shells” in the freezer, which I save after squeezing as described in this post last year, so they were included in the mix as well.

I noticed that a friend had used Nigella Lawson’s recipe*, which involves boiling the fruit whole.  As I had frozen fruit which would certainly be rather soft and squashy by the time it thawed out, this seemed to be a method that would embrace that characteristic rather than make a problem of it. I found that it worked pretty well. Once the oranges have been cooked and sliced open, it’s very easy to scoop the flesh and pips out leaving softened peel which is easy to chop finely for inclusion in the marmalade.

I used “jam sugar” with added pectin rather than the usual granulated and it reached setting point quite quickly. (The sugar also has added citric acid, so the remainder was delicious on our Shrove Tuesday pancakes!)

Ta dah! Another lovely addition to the store cupboard. Whoever invented marmalade was a genius. I know that my husband will be quietly twitching about the skew-whiffy labels, but  hey – he gets to eat the gorgeous stuff.

*(Having just gone back to that recipe to put the link in, I discover that it's not actually a Nigella recipe, but one posted on her community boards by someone under the alias "chocolate nemesis" so the credit should go to him/her).