How to get from this
Assemble your raw materials.
Cut up your oranges.
Cut the peel into quarters and then into shreds the size you prefer.
Save any large bit of pith, skin or pips in muslin.
Bring to a simmer. Add the muslin ‘bag’ of pith – looping it around the handle. Simmer for two hours.
I stopped after an hour and went the vet with my cat, then resumed on my return. It’s not that exact a science; the main thing is to soften the orange peel completely.
Add the sugar and boil until ready.
Have some clean glass jars ready and warm them in the oven before bottling. Have a few more to hand than you think you might need, or you’ll end up flapping about in the cellar at the last minute like me.
Store for later enjoyment.
Literally a year’s supply of marmalade with proper bits in (or not – I made two jars without bits for those who don’t like them). About £4, plus time and energy, for about 8-10 jars. Seville oranges are starting to be sold in shops and markets now. Delia Smith’s recipe – straightforward, easy to follow – in her books and online.
In addition, you’ll need 8-10 empty, washed glass jars and lids, a muslin square (beg one from someone with a baby or buy from Lakeland), a large saucepan, some labels and patience. I may make another batch with whisky in for next year’s Christmas presents. How’s that for organised?
Of course, this is going to do nothing for falling sales of marmalade in the shops.
- Marmalade falls further out of flavour: Sales slump again as Britain turns its back on breakfast spread (thisismoney.co.uk)
- Old-fashioned and tired? I think they’re taking the pith! (dancingledge.wordpress.com)