Marmalade Making: Step-By-Step Photo Recipe.Lois & I had our first attempt at making Marmalade last night, and we are both proud of our efforts; it also tastes surprisingly good.
Seville Orange Marmalade
2 kg Seville Oranges.
4 kgs White granulated Sugar.
4.5 litres of water.
Half the Oranges and Lemons and then juice them, add the juice to the water in a large preserving pan, save the pips, pith and pulp, and place in a seperate ceramic bowl.
Scrape out all of the remaining; pith, pips and pulp from the fruit skins, and then slice the skins into thin stripes, and place into the pan with water.
Place all of the; pips, pith and pulp on to a large square of muslin, and fold up into a bag shape, secure the bag with a tightly knotted strip of string, etc.
Hang the bag of pulp in side the pan, and tie off the remaining strip to the pan handle to allow easy removal of the bag from the very hot pan.
Bring the whole lot to the boil, turn down to a simmer; but leave uncovered without a lid to help reduce it a little. Simmer for at least 2 hours or until the stripes of Orange have softened. Leave the pan on the heat as you remove the bag of pulp, pith and pips and place in a seperate ceramic bowl safely to one side.
Steadily add the sugar, constantly stirring to dissolve it. When you are certain that all of the sugar has dissolved, bring the whole mixture back up to the boil, and then turn down to a rolling boil.
Meanwhile: place the previously cleaned and sterlised glass jars into a frying/sauteé pan filled with water and bring up to the boil. This is to prevent the glass from shattering due to heat shock when they are filled with the hot Marmalade mixture.
After the mixture has been on the rolling boil for 15 minutes, wring out the bag of pulp to obtain the pectin from it. This will still be hot, and so one of the most efficent ways of doing this, is to place the pulp bag between two tea plates, and then squeeze them together very tightly. Extract as much of the Pectin from the pulp as you possibly can.
Add the Pectin to the main pan which should still be on a rolling boil. Continue the rolling boil for another 15 minutes; the mixture may be seen to thicken slightly, and you should stir it with a wooden spoon to prevent any of the Marmalade mixture from sticking to the bottom and sides of the pan preventing localised burning.
Ladle or pour the hot mixture of Marmalade into the awaiting jars, cap tightly with the lids and allow to fully cool before moving. Note: the boiling mixture of Marmalade is extremely hot, and can cause serious and severe burns.
When it has fully cooled, then you can begin enjoying your home-made Marmalade. If possible put some away in a dark, cool cupboard, as it will mature with age.
Buying the Seville Oranges from our local Green Grocer:
The Ingredients all ready to go:
Juicing the fruit:
Adding the juice to the pan of water:
The pile of squeezed skins being collected in a seperate bowl for later:
Saving the pips:
Scraping out the pith and Pulp:
5 minutes and a little effort later:
With a sharp knife, peel as much pith away from the skin as you possibly can:
Place all of the Pith, Pips and Pulp on to a square of muslin, and tie up into a bag.
Finely slice all the Orange and Lemon peels:
And place them in the pan of water:
Add the bag of Pips, Pith, and Pulp to the pan, and tie off to the pan's handle to help recover it later:
Bring it all to the boil, and simmer for 2 hours. Remove the bag, and place it safely in a ceramic bowl for later.
Then steadily add the sugar and ensure that it has fully dissolved:
Turn the heat up, and bring the mixture to a rolling boil:
Meanwhile, place the glass jars into a pan of cold water, and bring to the boil:
Place the bag of bits on to a Tea plate:
Then using a second plate, squeeze the bag tightly to remove as much of the Pectin as possible:
And then thoroughly wring out every drop of Pectin that is possible, pour this into the pan while it is still on a rolling boil:
Continue the rolling boil for another 15 minutes, stirring occosionally to prevent the mixture sticking and burning, and then Ladle or pour into the readily awaiting Jars:
There you go; 16 X 425 g jars giving us a grand total of 6.8 Kgs of Home-made Marmalade