Marmalade
Laura Greenfield
Makes
5kgPreparation
2 hrs & 10 mins plus overnight soakingCook
20 - 30 minsIngredients
| 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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