Marmalade

I love homemade marmalade.  It is a tradition in our family.  Something that my Nan and my Mum used to do and something which I still do to this day.  I am waiting for the Seville Oranges to arrive -  I have been told they will be here for this Saturday and so I have been looking through one of my cookery books in search of some different recipes for Marmalade.  

My main tutorial and recipe is here:

Seville Orange Marmalade

However I am very fond of Ginger Marmalade and I have just found another recipe for it which I am definitely going to have a go at and I thought you might like to have a go as well.  I have published earlier on my blog a couple of other recipes, however this is the one I am going to try this week.  This is an old recipe and it makes approximately 10lb of Marmalade.

Prepare approximately 12 standard sized glass jars by either sterilising them in the dishwasher/in a pan of boiling water or in the oven.

You will need:

1lb of washed Seville Oranges

3lb of cooking apples which have been peeled and cored and then sliced.

6 1/2lbs of sugar.

8oz of Preserved Ginger Diced.

4 teaspoons of ground ginger.

You will need to peel the oranges and shred them very finely.  Then roughly chop the oranges, removing and reserving any tough membrane, pith and pips.  Place these into a piece of muslin and tie it altogether to form a little bag.  This believe it or not will release pectin into the marmalade to help it set.  It is therefore important.

Put the finely shredded peel, chopped orange flesh and the juice, together with the muslin bag of bits together with 5 pints of water into a preserving pan. Simmer for about 1 1/2 hours or until the peel is soft and the contents of the pan have reduced by half.  Remove the muslin bag, squeezing this well with a wooden spoon and allowing the juices to go into the preserving pan.

Put the apples into a separate saucepan with 1/4 pint of water and simmer gently until the fruit is soft and pulped.  Combine the apples with the oranges in the preserving pan, add the sugar and stir the pan until the sugar is dissolved.

Add the preserved ginger and the ground ginger.  Bring mixture to the boil and boil rapidly for about 15 minutes (quite frequently takes a lot longer) or until setting point is achieved (cold saucer test).  Remove any scum with a slotted spoon.  Leave marmalade to stand for about 15 minutes then stir to distribute the peel and the ginger.  Pot in the usual way.  I always by preference use a brand new lid.  I have found that using cellophane lids and wax seals only helps the preserve to dry out a lot quicker and it does not keep as long whereas with the solid lids it keeps exceptionally well as an airtight seal is formed  Mark up once the preserve has cooled with labels and pretty fabric covers if you want to.  Then store on your pantry shelf.

Happy making.

Catch you soon.

Pattypan

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