Oranges are not the only fruit…

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Unless you’re making orange marmalade and then they’re fairly essential.  Seville oranges, to be precise. Unfortunately the season for Seville oranges seems to be a short one and they’re only available in this country around the New Year.  I started making marmalade this year after reading about all the nasties in the shop-bought stuff – loads of glucose-fructose syrup and other additives.  I like to know what’s going into my food! Due to AlphaMale’s penchant for a nice bit of marmalade on his toast, this year’s batch has now been dispatched, although a jar a month isn’t too bad.  So now we are out of marmalade, and that just won’t do.  So I did a bit of Twitter research and found that those nice people at Lakeland sell tins of ready prepared Seville oranges.  At the time of purchase it was just £1.99 a tin – and on a BOGOF offer too.  A bargain! No chopping, de-pithing or messing around.  Just open the tin, tip the contents into a pan, add sugar and water and Bob’s your proverbial male relative.  Give it a whirl, its easier than you think.  Just be prepared for the stickiness. You have been warned.

You need:

About 6-8 clean, empty jars.  Wash them in the dishwasher and then pop them upside down on an oven tray lined with a tea towel and leave in a low oven – 100C – for half an hour. ALWAYS put hot marmalade into hot jars, never cold ones!

INGREDIENTS:marmalade 010

An 850g tin of prepared Seville oranges

1800g of preserving sugar

425ml cold water

a very large  pan – around 5 litre capacity

a wooden spoon

a cold saucer – pop one in the freezer ready to use

METHOD:

Empty the tin of oranges into the pan, along with all the sugar and water.  Bring to the boil, stirring CONTINUOUSLY.  Reduce the heat slightly but keep a good rolling boil going for the next 15 minutes. The contents of the pan will turn from this…

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….to this

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To test if the marmalade is ready, put half a teaspoon onto the cold saucer and leave for about 30 seconds.  Push the surface with your finger – if it wrinkles, it’s ready.  If it doesn’t, return the marmalade to the boil for a few more minutes and try again.

Allow the marmalade to stand for 5-10 minutes and then spoon into the hot jars.  Place a circle of greaseproof paper or waxed paper onto the top of the marmalade and pop the lids on tightly.

The marmalade should keep for a good 6 months or so if it is kept in a cool, dark place.

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