Friday, 22 February 2013

Seville Orange Marmalade Narancs lekvár

January and February are the best months to buy really good Seville oranges which are the best suited for making marmalade. This has been a craze for many over the past few years and I have made far too many bottles which often become presents to give away. Can't beat a really good home made marmalade though and this recipe is the best one I used so far, it's based on the one from Sarah Raven's Garden Cookbook. Not too sweet and I cut mine quite fine as nobody in my family likes a chunky cut.

2kg Seville oranges
4kg granulated sugar
tsp salt
juice of 2 lemons

Wash the oranges and put them whole into a large pan with 3 litres of water and the salt. Bring to the boil and gently simmer until the oranges are very soft, this takes at least about an hour. Reserve the liquid, half the oranges, scooping out the pith and pips into a saucepan. Add 300ml water to this and simmer for another 10 minutes. This releases more setting agents from the pips. Slice the orange skin as thin or as chunky as you like to eat it and add to the reserved liquid, together with the strained liquid from the pith and pips. Add lemon juice, sugar and gently warm up and stir until dissolves. Bring to a rapid boil and keep it there until setting point is reached. You can check this by putting a teaspoon of jam on a fridge cold plate and if it wrinkles and jam like, it is ready. If not, carry on boiling it for a bit longer. I find this can very quite a lot. When ready, take it off the heat and rest for 15-20 minutes to let the fruit bits settle, this will stop everything floating straight to the top of the filled jars. Skim the scum from the surface while cooling, although this is only air bubbles created during boiling, so not essential. Give it a stir and fill up your warm, sterilised jars.

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