I never really liked orange marmalade much until I started making my own and now I'm a convert through and through. My first attempts were more like thick honey, but
Vanielje Kitchen, who seems to be on a bit of a hiatus. I do hope she returns as her blog and recipes are always worth a gander.
If you have never made orange marmalade, like myself, I was a little baffled at first as to what exactly was suppose to happen, so I have added some photos to help your uderstanding, as I wished I had found when I made my first batch.
Bitter Orange Marmalade or Marmellata di Arancia Tarocco
* 900g Seville Oranges, try to get unsprayed
* 1 large lemon
* 2.4 litres of filtered water (81 oz)
* 1.8kg of sugar, granulated, fine if possible(6 pounds)
* Wash and dry the oranges and the lemon (if they are waxed you will need a scrubbing brush and some mildly soapy water)
* Halve and squeeze the fruit, saving the juice and seeds/pips
* Pour into a muslin cloth and sieve over a bowl. I used a bowl with cheese cloth as I haven't really found any muslin here so far.
* Remove some pith (the white bit) from the peel and add to the muslin bag with the pips
* Cut the peel into very thin strips
* Loosely tie off the muslin/cheesecloth bag to allow room for movement
* Attach with a hook or string to the handle of your preserving pan, allowing the bag to hang inside the pot, just clear of the bottom
I used a knitting needle to suspend the tied up cheesecolth and supended it in the middle of the pan.
* Place all of the fruit parts in the preserving pan and add the water.
* Measure the depth and bring slowly to a boil
* Turn down and simmer for 1 1/2 - 2 hours (the peel should be soft and the depth should be reduced by half)
* Remove the muslin bag and carefully (it will be very hot) squeeze out excess moisture into the pan
* Add the sugar and stir to dissolve over a low heat
* Bring to the boil and boil rapidly for 10 minutes or until setting point, 105*C / 220*F
(I found 110*F at my altitude of /1,100m/3,600ft, it is just about the perfect temp) I allowed it to gently simmer for quite a while to bring it to temperature, as I find that a rapid boil makes it easy for it to boil over and to sometimes crystalize. Just be patient and you will be rewarded.
* Skim off any scum from the top and let stand for 5 minutes
* Stir to distribute peel evenly, bottle (into sterilized bottles) and seal.
* Store in a cool dark place and refrigerate once opened
Get ready for the oohs and ahhs when you crack out this treat for your morning whole grain seeded toast, bagel, or afternoon scone. You'll be glad you made the effort.