It's that time of year again when Seville oranges are in season and I buy a marmalade making kit from http://www.riverford.co.uk The house smells citrusy all day and home made marmalade is definitely tastier, tangier and actually cheaper than buying marmalade. Here's how I make it. This year in honour of Burns night we made orange and whisky marmalade!
You start with 1.5kg of Seville oranges and 2 lemons which you peel thinly leaving as much of the white pith as possible on the orange. You then chop the peel thinly (or thicker for thick cut marmalade) as pictured below.
Peel
The oranges are then left looking like this.
Peeled oranges
You then cut the oranges in half and squeeze all the juice and pips out into a muslin lined bowl. You then tie the muslin bag up around the fruit, giving it a last squeeze to leave behind juice like this.
Juice
You then add the juice and peel to 2.5 litres of water in a jam pan. To that you add the muslin bag of orange bits. You need this bag of mushy oranges to add pectin to the marmalade. Pectin is what makes the marmalade set. (You can use jam sugar which already has pectin in it but I'll corm to that later.) You then simmer this for 2 hours to soften the peel. I always find that it doesn't take 2 hours for this part but about an hour 45.
You then need to know how much liquid you have left in the pan by either measuring it or using a jam pan like mine that has liquid measurements inside it. You then add 450g of sugar for every 500ml of liquid. I used golden granulated sugar. I've noticed that using dark muscovado is popular in some recipes. I may try that next time. You can use jam sugar which I think would mean that you wouldn't need to bother with the muslin bag of stuff but I'm not sure.
To test for setting point have some saucers in the freezer. When your ready to test take the saucer out of the freezer place a tea spoon full of marmalade on the plate and put it in the fridge for a minute. Then gently push the marmalade with your finger. If it wrinkles and a clear line or track of plate is left behind where your finger pushed then it's reached setting point.
This year we then added 120ml of scotch whisky mmmmm before pouring the marmalade into sterilised jars. This year we made the equivalent of 11 small jars (actually 8 small and 1 and a half large jars.) I'm always concerned at how liquid the marmalade seems at this stage it's not pulpy like jam. But one year I over boiled it and although it was fully liquid at this stage it set too hard. So don't be afraid if it a appears to liquidy. I'll post how it actually turns out once it's cooled.