Let's Make Marmalade!

Citrus crops are at their very best right now and along with all the usual suspects we're now seeing some of the more different types that only come along to the farm shop this time of year. Clementines are tasting devine right now, Blood Oranges are a chefs delight and soon we'll see the curious Minneola (affectionately referred to in the trade as "Titty Fruit", but more on that another time!)

Seville Oranges are in season right now and that mean's just one thing; Marmalade! This bitter orange is perfect for making your own marmalade and if you love it as much as we do this could be quite a wise investment. Keep reading for Sarah's delicious recipe!

The Seville Orange was originally known as the Bitter Orange but it was later named after the famous Spanish city where more than 14,000 of these trees line the streets. Imagine the scent in the flowering season and all that free "marmalade" covering the streets in the spring when the fruit eventually falls!

Sarah’s Simple Marmalade Recipe (makes about three jars)
400g Seville oranges (about four)
1 lemon
1 litre water
800g white sugar
1 tsp soft dark brown sugar (optional but it makes the colour rosier)

With a potato peeler or sharp knife remove all the orange zest in strips, cut away any white pith then shred the zest and tie it in a small square of muslin. Finely slice the oranges; pith, flesh, juice and all, and the whole lemon, and tip into a heavy saucepan. Add the water and your muslin bag of zest and simmer for about two hours until the pith is tender.

Pick out the bag holding the zest, and leave to drain on a plate. Line a colander with a few layers of muslin, place over a bowl, tip in the contents of the pan, and leave to drip for an hour - you need all the liquid as it contains the vital pectin that makes the marmalade set. You could squeeze any remaining juice from the pith, but it will make the marmalade slightly cloudy.

You should have about 750ml of liquid. Boil it down if you have more, or add water if you have less.

Return the liquid to the pan; add the zest from the bag, and the sugar. Bring to the boil, and then quickly simmer until it reaches 104C. Keep the temperature constant for five minutes. A spoonful on a cold saucer should form a crinkly skin after cooling for five minutes. If it doesn't, simmer for a few minutes more; but you may have to settle for soft-set. Switch off the heat, leave for 20 minutes, spoon the marmalade into hot, sterilised jars, seal with cellophane and rubber bands and leave somewhere cool overnight to set to a jelly.

Enjoy!