I made two different batches of marmalade a few weeks back. One recipe was taken from The Sunday Times Magazine, a recipe from Sybil Kapoor, and the other was from the wonderful blogger Fanny at Foodbeam. The S.T Magazine recipe was a cinch and could be made even simpler if you cut out hand slicing the peel and instead, whiz it all in the food processor. But seeing as I was making it on a leisurely, bright Sunday morning I choose to hand slice the peel into the long, elegant shreds you only get from homemade marmalade.
The Foodbeam's recipe was also easy too but it was a 3 day event; lots of soaking, boiling and cooling and again, lots of slicing of the peel when the oranges were uncooked which seemed to take a while. This recipe in a lighter coloured, more fragrant marmalade than Sybil Kapoor's. It's less Oxford Marmalade and more Bonne Maman (as I'm sure French Fanny at Foodbeam would agree).
Having already spooned a heavy dent in the two marmalade batches over the past weeks through both greed and generosity, I decided to try and track down the last of this seasons bitter oranges and make a final collection for the store cupboard. Through lucky searching, I come across some at a nearby shop The Green Grocers where I purchased 2 more kilos to make the slightly, but only slightly favoured recipe from Sybil Kapoor.
Sybil Kapoor's Favourite Marmalade
1 kg Seville or similar bitter oranges
1.7 litres of water
1.4kg granulated sugar
1 heaped tsp black treacle
- Wash jam jars ready for serializing in oven at the last stage of making.
- Wash all the fruit and place in a large saucepan with the 1.7 litres of water .
- Cover and simmer gently for 1 hour or until the fruit is easily pierced with a knife.
- Remove the fruit from the pan and place in a bowl.
- When the fruit is cool enough to handle, slice each fruit in half and scape all the pith and seeds back into the saucepan.
- Bring back to the boil and reduce by half, this will take about 15 to 20 minutes.
- Meanwhile, slice all the skins into thick or this slices.
- Strain the pip and pith liquid with a large meshed sieve into a bowl, making sure you have extracted as much liquid as possible.
- Add the orange peel and the liquid back to the large pan and clip or attach a sugar/jam thermometer if you have one (I don't).
- Bring back to the boil and add the sugar and treacle and stir until the sugar has dissolved.
- Boil vigorously for about 5 minutes or until the marmalade reaches setting point (106C/220F).
- Leave to stand for 10 minutes.
- Place clean jars in warm oven (130C) for 5 minutes to sterilise then poor in hot marmalade sealing with wax paper discs.