It's about this time of the year that I start to run low on the Seville Orange Marmalade I made back in January. I do have some frozen seville oranges in the freezer for this but last last week I decided to make three fruit marmalade as it does seem very popular with the guests.
I need to confess that I don't like marmalade so I have no idea if it's good or not. I put the first pot on the breakfast buffet table this weekend and have just had a request to buy some so it must be OK :)
1 Large Orange
1 Red Grapefruit
1 large lemon
1 Kg sugar ( not Jam sugar, granulated, preserving or caster sugar is fine )
1.5 litres water
1 knob of butter
1 muslin bag
1 large pan
6 x 454g jam jars with lids
Scrub the fruit well. Halve the fruit and juice, retaining all the bits of flesh & pips that accumulate in the juicer. Scrape out all of the flesh from the fruit & put into the muslin bag along with the rest of the flesh & pips. Tie the top of the muslin bag securely.
Cut the peel as finely as possible and put in the large pan with the juice,water and the muslin bag. Bring to the boil then simmer very gently for 2 hours ( if you have an AGA the ideal place to do this is in the simmering oven ). You need to reduce the liquid by half so I use my Maslin pan that has a scale on it.
Put a couple of saucers in the freezer.
Whilst you're doing this put the jam jars and lids through the dishwasher on a hot cycle to sterilise them. Take them out and ensure they are completely dry then put the jars on a tray in a low oven to keep warm.
On a low heat, add the sugar to the pan. Wait for it to dissolve completely, stiring whilst you do this.
When the sugar is dissolved then increase the heat until you get a fast rolling boil ( one you can't stir down with a wooden spoon ). Boil for 15 minutes. Turn off the heat and test for set - put the marmalade on a saucer from the freezer and draw your finger across it - if it wrinkles it's ready. If not boil for another 5 minutes. Repeat this process until you get a set.
Once it's ready take off the heat and add a knob of butter to remove the accumulated scum. Stir.
Leave for 15 minutes, then pour into the hot jam jars. Screw on the lids - hey presto-marmalade :0)