Homecook Medium Cut Marmalade 850 g

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Preheat the oven to 110°C (90°C fan) mark ¼. Warm the sugar in a large roasting tin for 20min. Add to the pan and stir until dissolved. Rest a warmed sugar thermometer in the liquid, bring to the boil, then reduce the heat and bubble until the temperature registers 104°C ‘jam stage'. Cook at this temperature for about 10min. Realise the final of the Great British Sewing Bee is about to start. Remove mildly warm marmalade mixture from the hob, cover the pan with a tea towel, and abandon marmalade-making attempts for this evening. Meanwhile, put three saucers in the freezer ready to test for setting. Take the pan off the heat and put 1tsp marmalade on the saucer, then return to the freezer for 1-2min. Tip the saucer up - the marmalade is ready when it doesn't move. If it does move, continue to boil, testing at 5min intervals as you go. Leave marmalade to stand for a further 2-3 minutes, before pouring into warmed jars.” The wide mouthed metal funnel I was given years ago came in really handy here, for transferring hot marmalade from an enormous pan into the jars with minimal mess. Because of the tartness of a Seville orange, the ratio of sugar to fruit in marmalade is 2:1. This recipe calls for 2kg of sugar and 1kg of oranges but you can scale it down or up using that ratio. How do you sterilise jam jars?

Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved. Whether you’ve embraced the 'grow your own' phenomenon, if you love foraging in hedgerows, or your hunting is confined more to local markets, we can help you turn the fruits of your labour into great tasting homemade food. Officially: “Test after 2 minutes, by drawing a finger over the surface. If it wrinkles, setting point has been reached. If not, reboil for a few minutes. Test again.” Well, I tried the finger business after two minutes, and it seemed a little bit wrinkly, so I kept the marmalade boiling for a few more minutes, then took it off the heat and had another go. Battle with tin opener to opened dented tin of Ma Made. Somehow succeed in getting the contents out. Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point).I duly hoarded jam jars like the worryingsubject of a Channel 4 documentary, and insisted on a special trip to Aldi when preserving pans and jam thermometers were on special buy. A preserving pan is essential for its size and shape - it helps the evaporation process, ensuring the finished marmalade isn't too runny. Place a saucer in the freezer. Return the cooking liquid to a medium heat, add the bag of pips (tied to the handle) and lemon juice and boil for 10 minutes. Remove the pips, then add the chopped fruit and reserved juice, and boil until reduced by a third. Step 5 You can easily reduce the quantity of sugar down – I ususally use a kilo for the can and also skip the majority of the water. Makes 5 (ish) full jars. Fend off child who has returned just as I am retrieving a pan of clean jars from the roasting oven, where they’ve been heating them for 10 minutes to destroy any remaining bugs. Suggest they taste the setting point sample.

Remove the pips and place them on a large square of muslin. Tie the muslin into a bag with a piece of string - the string needs to be long enough to secure the bag and be tied to the handle of the saucepan, but also must reach the bottom of the pan. Step 4 Most people find it a very interesting dessert. this will also give you some left over skins ready for freezing or immediate use in your mamade.

Preserving and Pickling

But I still had the best of intentions. My grandmother made marmalade. My mother still makes marmalade. I wanted to make marmalade too, even if I did try to gloss over memories of quite how much chopping, straining and swearing was involved. Liberate some of the massed ranks of hoarded jam jars, with a sense of relief that they are finally coming in useful. Demand your children return some of the jars filched for potion making so you can have matching lids. Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft.