How To Make Delicate Marmalade
Brace yourself folks. After my last attempt at home made marmalade, which resulted in a bitter, foul smelling mess, I have once again been dabbling.
I think I have worked out what I was doing wrong…..I wasn’t trusting my instincts. Although it is best to follow a recipe closely when you’re unsure, I think I’ve come far enough in the kitchen to make a judgement call when I think something is going wrong or when I think I could improve on a recipe. Sadly I forgot that I have good foodie instincts lol.
So I’ve experimented with a few different recipes, different oranges, different volumes, different techniques….and….I’ve found something truly amazing!! I’ve created a fragrant, delicately flavoured marmalade that I actually like to eat! Would you like to know the secret?
I’m sure I’ll have traditionalist hunting me down for this but the secret is to use thin skinned eating oranges rater than seville oranges and to spike the mix with some rose water.
You Will Need:
550 grams granulated sugar
500 ml water
100 ml rose water
- Grate the zest of the fruit into a large pan.
- Place a sieve over the pan
- Juice the fruit and pour it through the sieve into the pan
- Remove as much of the flesh as possible and place in the sieve. Push the flesh through with a spoon and discard anything that won’t go through!
- Scrape the pith from the skin ( you don’t need to be too precious about this.
- As this is a clear marmalade, you can just roughly slice the skin roughly as you’ll be removing it later. If you decide that you’d like ‘bits’, then slice the skin into thin, match-stick sized pieces. Place the skin in the pan with the juice and zest.
- Add the rose water and cold water
- Stir all the ingredients and bring to the boil.
- Once the mixture boils, reduce the heat and allow to simmer for 45 minutes.
- Sterilise your jars now. Do this by washing thoroughly and rinsing well before placing in a cool oven for at least 30 minutes.
- Place a small plate in the fridge.
- Sieve the mixture to remove skin and return the liquid to the pan.
- Add the sugar to your lovely amber mixture and stir in well.
- Bring to the boil, stirring constantly.
- Boil for 5 minutes and then remove from the heat.
- Place a teaspoon of marmalade on your chilled plate and place in the fridge for 1 minute.
- If after a minute the marmalade forms a skin (if when you nudge it with your finger, it wrinkles) then the marmalade is ready. If not, bring the mixture back to the boil for 3 minutes and try again.
- Do this until the marmalade is ready
- Allow the marmalade to rest for a couple of minutes in the pan
- Remove the hot jars from the oven and immediately fill with the marmalade.
- Replace the lids tightly