Tuesday, 26 January 2016
It is that time of year again, when, for a brief period, Seville oranges appear in our shops.
I find the making of jams from any fruit very satisfying, but orange marmalade is rather special, although it is more time consuming
I use the whole fruit method - boiling whole oranges first and processing them after.
I haven't got large enough saucepan, so I have to start with 2.
When they are completely soft, they need to be left to cool down, and then comes the fiddly job of separating the flesh from the peel, getting rid off the pips and slicing the peel.
I know I could make this quicker if I wiz it in the food processor, but I like to see the thinly sliced oranges in my jars of marmalade.
Now the whole lot, plus sugar, goes back into the pan for fast boil, and when the setting point is reached and some cooling down, it is time to "jar" up.
This method makes a thick marmalade,
(not like the shop bought, which very often resembles an orange coloured jelly),
with a very strong, sharp orange taste, and a lot less sweet than a commercially produced orange marmalade.