I shall post my marmalade recipe, since it’s that time of year again –
Here it is.
The Marmalade Recipe.
3lbs Seville oranges, 6 pints water, juice of 2 lemons, 6 lbs sugar.
Half the oranges and squeeze, pull out pulp and pith.
Put all this juice, pith pips and pulp into a muslin bag suspended over the pan. Juice will run out, all other bits retained by bag.
Slice skins into fine pieces and add to pan with the water.
Bring to the boil and simmer gently for 2 hours, until peel is soft.
Lift out the bag containing the pips etc. and squeeze as much as possible back into the pan. Then discard the bag contents.
Add the lemon juice, and sugar. Stir until sugar has dissolved. Bring to the boil and then boil rapidly until setting point has been reached. (Test by putting a small amount onto a saucer and pulling a spoon through it. It should wrinkle if it has reached setting point)
Warm jars in the oven to 110c along with the jam funnel, if you have one, so all super clean!
Remove the marmalade pan from the heat and skim to get rid off any scum.
Cool for 5-8 minutes then stir to make sure peel is distributed evenly, then fill pots to top,
Seal and when cool label.
This year I added some mulling spices to the bag, but probably not enough as there are barely discernible!