Recipe Orange marmalade

The recipe uses fresh oranges from Seville. This will give small lots of marmalade, no more than 2.25 kg (5 lb). Smaller batches mean shorter boiling times to reach the plug, which gives a real flavor.


1. Stretch the oranges juice and pour the juice and water into a large saucepan with stainless steel lid. Scrape the interior membranes and the oranges seeds with a small knife. Do not remove the marrow. Press the lemon and add the juice to the pan. Throw the lemon halves.
2. Finely handicate the membranes by hand or using a small chopper or a food processor. Put the chopped membranes, the seeds and all the lost parts of the oranges left in the juicer in a piece of 33 cm x 33 cm (13 x 13 in) of fine cotton muslin. Tie it firmly with string and add it to the pan, staring at one of the handles of the pan.
3. Cut the orange shells in four. Return them to the skin side down and cut them evenly, either with the knife almost touching your fingers, or at graduated distances from your fingers. Add them to the pan. If possible, leave the pan overnight to allow the content to dip.
4.The next day, bring the pan to a boil with lid, lower the heat and simmer gently for two hours. Remove the cover and set aside. The skin should be very tender. Heat the sugar with a mild oven at 140 ° C (275F/gas 1). Remove the muslin bag and press it on the pan through a sieve. Check the volume level in the pan - it must be reduced by a third party.
5.Ad the sugar and dissolve over low heat. Put the jars in the oven. Bring the pan to a boil and start testing a socket after 5 minutes. Take a spoonful of lukewarm marmalade, turn the spoon horizontally and look for a snowflake on the side of the spoon. Once the plug is reached, remove the pan from the heat and let cool for 5 minutes.
6.Ren all foam with a metal spoon by pushing it on the side of the pan and then removing it. Gently stir the marmalade to distribute the skin. Pour the marmalade into a pitcher and pour it into the jars, or pour the marmalade directly from the pan into the jars using a jam funnel. Pour to the edge of the jars. Remove any parasitic foam with a teaspoon. Close the jars with new screw covers. You can also apply a waxed cellophane disc on the surface of each pot and, once cold, cover each pot with a cellophane top fixed with an elastic.

Taken from first presert: Marmalade de Vivien Lloyd (Citrus Press. £ 17.99)