Seville orange marmalade

 For me the beginning of January hails the Seville orange marmalade season.

These bitter, sharp fruits are good for very little other than making a magnificent preserve.

They were introduced to Spain by the Moors in the 10th century and grow in abundance.

Their short season and the fact that they are usually unwaxed 

means you need to grab them when you see them. Use them quick 

before they shrivel, go tough and lose the little amount of juice that they have.

(Although they do freeze well apparently).

I make marmalade every one-two years depending how quickly we get through it.

Even though it is my favourite preserve and always partners toast and a boiled egg;

I probably only eat it once a week.

Consequently a batch of eight jars can last us two years.

That is unless my father in law visits or my mum asks for 'just a little jar if you can spare it'.

If you are new to jamming please don't be daunted

but do give yourself plenty of time.

I use the recipe from this book which is full of treasure.

It never fails.

Preserves by Pam Corbin (aka Pam the Jam)

The fruits are fairly tough, so make sure you have a sharp knife.

You will also need a very large stainless steel pan and approximately 6-8 jars.

Preparation begins the night before.

The fruits are halved, juiced (keep the juice and any bits of flesh, discard the pips and sinew) 

then finely sliced.

This takes a while as the skins are a little tough, how fine you chop is up to you,

but be aware this will affect the cooking time prior to jamming.

It is then steeped over night with the juice and water.

The fruit is then cooked before adding the sugar and lemon juice,

 boiled to set, cooled and finally jarred; so allow a few hours the next day.

It is also essential that you sterilise the jars and lids.

I usually wash them thoroughly with hot soapy water and rinse off any residue.

The jars then go bottom down on a baking tray and in the oven at 140 fan for ten minutes.

(Best to do this as you bring the marmalade to a boil).

Next turn the oven off and leave them in there to keep warm.

Meanwhile pop the lids in a pan with boiling water and and boil for ten minutes.

Finally strain them through a sieve and sit alongside the jars (oven off) for the water to evaporate.

Marmalade

6-8 large clean glass jars and matching lids

sturdy stainless steel pan approx 8-9 litres capacity

1 kg clean Seville oranges 

1.5 kg granulated sugar (Pam lists 2 kg sugar, I prefer more tart/bitter less sweet)

75 ml lemon juice

• Pop the orange juice, and chopped skin and pith into the pan with 2.5 litres of cold water. Leave over night to steep
• Next morning bring the mixture to a boil, then simmer for approximately one hour or until the pith is transparent and cooked through and the liquid has reduced by about a third *open a window!*
• Meanwhile wash your jars and lids ready for sterilising *I reuse my lids but purists would advise against it, just make sure they still close tight and are rust free*
• While the orangey liquid is still hot tip in the sugar (try and avoid the inside edge of the pan) and add the lemon juice, stir once or twice as the sugar dissolves

transparent pith

• Put over a low heat for a moment to make sure the sugar has melted, then increase to high to bring to a boil
• Now is the time to pop your jars in the oven and lids in boiling water to sterilise
• Put a small plate in the fridge to help with testing for a set later
• This is where it can get a little tricksy. The mix needs to reach a rolling boil ie: very vigorous and boil for approximately twenty minutes. During this time take notice of the change in the sound of the mix bubbling, it will thicken slightly and develop a very light wrinkle to the surface but still be liquid

• Turn off the pan. Get the chilled plate and pop a small amount of liquid onto the plate and return it to the fridge for a few minutes. Next move your finger up against it. A skin should have developed which should wrinkle as you push

photo courtesy of Simply Recipes

• If this doesn't happen then bring the mix back to a boil for two minutes and test again
• Repeat if necessary. *Note it will still appear very liquid in the pan but a light skin and shine forming
• Let the mix sit for fifteen minutes to allow it to firm up a little, particularly if your skin is chunky. This helps prevent the fruit floating to the surface before completly setting
• Remove the jars from the oven (they should still be warm and the marmalade hot) and transfer to the jars. I use a ladle and jam funnel or ladle into a jug and pour. Fill up to just under 1cm from the rim. I don't bother with wax discs to seal just a very tight lid 

• Store in a cool, dark place. As long as the jars have been properly sterilised and have a tightly fitting lid it should keep for up to two years

There are infinite variations of marmalade. You can of course add other flavourings 

like whiskey or ginger and there is a whole host of citrus to choose from.

However I only ever bother with plain Seville orange marmalade 

as in our opinion it is the best.

Now enjoy the fruits of your labour.

Get that egg on the boil and a few rounds of hot toast and butter.