Marmalade

Laura Greenfield

Makes

5kg

Preparation

2 hrs & 10 mins plus overnight soaking

Cook

20 - 30 mins

Ingredients

	2kg Seville oranges, grapefruit or tangelo
	4kg preserving sugar

For this marmalade, Seville oranges are the best. However, if these aren’t available you can use other oranges, grapefruit or tangelo. I prefer this method of cooking the fruit whole, rather than cutting it up before cooking – it’s a lot easier to take off the pith and it also releases the pectin to give a better-set marmalade. You can halve the amount if you wish, but I think a larger amount of fruit makes for a better marmalade. You’ll need to start the day before.

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Instructions

1.	Wash the fruit well and put in a large saucepan, keeping them whole.
2.	Cover with water and bring to the boil.
3.	Simmer for 2 hours, making sure to top up the water at intervals to keep the fruit submerged.
4.	After 2 hours remove from the heat but leave overnight in the pot with the water still in it.
5.	Next day, take the fruit out of the water and discard the liquid.
6.	Cut the fruit into quarters, gently squeeze out the flesh and any pips onto a piece of muslin, and scrape away the remaining pith from the peel, discarding the pith.
7.	Chop the peel into rough pieces, depending on how chunky you want the marmalade.
8.	Once all the fruit is prepared, tie the muslin securely as this is going back into the marmalade mix.
9.	Clean out the saucepan, put in the chopped peel and the muslin bag and cover with water so it just covers the fruit.
10.	Bring back to the boil and, when bubbling, add the preserving sugar.
11.	Keep cooking until it’s the colour you like – the darker it is, the more bitter it will be, which is better for the ice cream (I cook it to 105°C/220°F which takes 20-30 minutes).
12.	The mixture should be stirred every 5 minutes so it doesn’t burn at the bottom of the pan.
13.	When finished, carefully take out the muslin and squeeze as much liquid out as you can. Discard the muslin bag.
14.	Let it cool completely and then use 400g for the ice cream.
15.	Place the rest of the marmalade in clean, sterilised jars and store.

Recipes & food styling Laura Greenfield / Photography Amber-Jayne Bain

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