English orange marmelade

recipee inspired by www.allers.se

This is what you need

  • about 12 dl
  • 4000 g of organic oranges, about 2-3 pieces
  • 2 organic grapefruits
  • 1 organic lemon
  • 30 dl water
  • 80 dl of sugar for marmelade (about 7.2 kg sugar

    Here’s how

  1. Wash the fruit well in cooking  water a few minutes.
  2. Cut the ends and then cut the oranges into slits. Cut the slits into thin slices.
  3. Halve the oranges and lemons and squeeze the juice into a jug. Add the juice to the water and place the pips plus any bits of pith on to the muslin square.
  4. grapefruit and lemon
    Peel off the outermost yellow on the shell of the  and cut into fine fine strips. Cut away all the white and then cut the fruit into slices which are then cut into thin slices.
  5. Eigth (8) hours in cold water
    Put everything in a metal saucepan and pour over the water. Cover with a lid and leave to cool overnight, or for about 8 hours.
  6. First cook  1 1/2 hour
    Next day, the marmalade is cooked without a lid for about 1 1/2 hours. Stir occasionally so that it is not burned at.
  7. Adding sugar while stirrring and cook 2 minutes
    Add the jam sugar and stir while heating so that the sugar melts. Then cook the jam for about 2 minutes.
  8. Pouring into jams
    Pour the jam onto warm, well-cleaned cans that are well sealed. Store dark and cool.
  9. If you want a little extra stitch, 1/2 dl of whiskey can be added to the freshly cooked marmalade.

recipee inspired by 
www.thespruceeats.com 

Use only granulated sugar for marmalade making. You do not need jam sugar as the oranges provide more than enough pectin for setting the marmalade.

Ingredients and cooking tools

  • 4 kilos Seville oranges, washed in cold water
  • 4 large unwaxed lemons
  • 6 kilos  granulated sugar
  • You will need a preserving pan or large heavy-bottomed stockpot,
  • ‘a 6″ square of muslin, jam funnel,​ and sterilized jars.
  • 3 liters water

Steps to Make It

  1. Pur  cooking  water over the fruits and let stay a few minutes.
  2. Measure 3 litres water and pour into the preserving pan.
  3. Halve the oranges and lemons and squeeze the juice into a jug. Add the juice to the water and place the pips plus any bits of pith on to the muslin square.
  4. Tie the muslin square with kitchen string to hold the pips and pith and add to the pan.
  5. Shred the orange and lemon peel into thick strips. Don’t cut too thin or they will dissolve in the cooking process.
  6. Add the peel to the pan.
  7. Bring the water and juice up to the boil
  8. then reduce to a steady simmer for 2 to 3 hours or until the peel is soft.
  9. Remove the bag of pips from the pan and leave to cool until you can hold it in your hand.
  10. Add the sugar to the pan constantly stirring until all the sugar is dissolved.
  11. Squeeze the bag of pips over the pan and extract as much of the jelly-like substance, this helps with the setting of the marmalade.
  12. Stir again.
  13. Turn up the heat and bring to a fast boil for 20 mins, check for setting consistency. Continue boiling until the marmalade reaches the setting point(*)  (check every 10 minutes) taking care to stir from time to time to prevent the jam sticking to the bottom and burning.
  14. Skim off any scum that rises to the surface with a slotted spoon.
  15. Once the setting point is reached, (*)
    turn off the heat and leave to settle for 20 minutes.
  16. Spoon the marmalade into the heated jars using a ladle and funnel. Seal and leave to cool. Store in a cool dark place. Will keep up to one year.

(*) To test for setting:
Place a small plate or saucer into the fridge for 15 mins. Pour a spoonful of the hot marmalade onto the plate and return to the fridge for 5 mins. Push the edges of the marmalade with your index finger; it is set when it is all wrinkly and crinkly.

Sources

https://www.recepten.se/artiklar/maatt_enheter.html 

1 l sugar = 0.9 kg

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