Uploaded on Jan 12, 2012
http://waitroselive.mymedia.co.uk/ - Seville oranges are mouthpuckeringly tart when raw, but sugar, lemon and heat transform them into one of the world's best preserves: thick, golden marmalade.
1kg Seville oranges, halved
1 unwaxed lemon
2kg Tate & Lyle Preserving Sugar
1 Wash and dry the oranges and lemon thoroughly. Pour 2 litres cold water into a large, wide pan or preserving pan. Squeeze the oranges and lemon and add the juice to the water. Reserve the squeezed oranges, but discard the squeezed lemon.
2 Cut the oranges in half again and, using a metal spoon, scrape the pith and pips into the centre of a large square of muslin. Tie the muslin with string to form a bag. Add to the pan and tie the ends of the string to the pan handle to make it easier to remove later.
3 Cut the orange peel into strips - chunky for coarse cut and thinner for a fine shred. Add to the pan and bring to the boil, then reduce the heat and simmer, uncovered, for 2 hours, until the peel is very soft and the liquid reduced by about half.
4 Add the sugar and stir over a low heat until dissolved. Increase heat and boil rapidly until setting point is reached. This usually takes about 15 minutes. Remove and discard the bag with the pips and pith, squeezing as much juice as possible back into the pan with the back of a spoon. To test for setting point, remove the pan from the heat and spoon a little marmalade onto a chilled saucer. Allow to cool for a few seconds, then push with a finger. If the surface wrinkles it is ready. If not, boil for a further 5 minutes and test again. Leave the marmalade to settle for 15 minutes, then skim off any scum from the surface with a slotted spoon. Stir the mixture and pour into warm, clean, sterlised jars, using a jug. Place a waxed disk on top immediately. When cold, cover, label and date.
Choose the right pan:
Use a large, wide pan to make marmalade. The mixture should not come any higher than half way up the sides. A wide pan helps the liquid to evaporate more quickly and reduces the likelihood of the marmalade boiling over.
Prepare the jars:
Prepare 6--8 450g jars while the marmalade is cooking. Preheat the oven to 160°C, gas mark 3. Place the clean, crack-free jars on their sides in the oven for 10 minutes, then turn the oven off leaving the jars inside until the marmalade is ready to pot.
For more recipes from Waitrose visit the website at http://www.waitrose.com/.
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