Orange-marmalade:
The best oranges to use are Seville. However, almost any orange and other citrus fruits can be used in this recipe. The pectin in citrus fruits is held in the pith and pips, so we shouldn't throw them all away. The sugar content in maralade is double that of the fruit, to balance the bitterness of the peel.
makes 1,25 - 1,5 kg
450g Oranges
Juice of one Lemon
1,2 litres of Water
900 g granulated sugar or preserving sugar
Wash and scrub the oranges, halve them in,
squeeze out the juice into a large pan, keeping any pips and
menbranes. Now cut the orange shells in half and cut away and
discard the pith. How conscientiously you do this really depends
on how bitter you prefer your mamalade to be. Put the pips and
membrane in a piece of muslin and tie it into an bag. Cut the
peel into thin or thick strips and place it in a saucepan with
the orange and lemon juice and the water. Tie the bag to
the pan handle and submerge in the water.
Bring it to simmer and cock for 1 - 1 1/2 hours until the pell is
tend and the liquor has reduced by half. Remove the muslim bag,
squeezing out any juices and discard it. Add the sugar and stir
over a low heat until it has dissolved. Now bring the marmalade
to the boil, skimming away any impurities and stirring from time
to time. Cock for 10 minutes. While the maramlade is boiling,
chill a side plate, for testing the setting point.
After 10 minutes has passed, spoon a little marmalade onto the
plate and chill. It should jellify and wrinkle when moved with a
spoon, but if it does not, continue to boil for a further 5
minutes and then re-test. Remove from the heat and skim off any
impurities. Leave to stand 15-20 minutes. Stir it to spread the
peel, then ladle into sterilized jars. Cover and seal. Store in a
cool, dark place.