This week at Wares of Knutsford we’re focusing on marmalade – just in case you hadn’t noticed! Seville oranges are in season now and we’re experimenting with a variation on the theme by showing you how to make marmalade in a slow cooker, one of our favourite kitchen gadgets.
How to make marmalade in a slow cooker: ingredients list
Making marmalade in a slow cooker is not dissimilar to using a preserving pan. To make six to eight jars you will need:
- 1kg Seville oranges, washed and cut in half
- 1.7 litres of water, almost but not quite boiling
- Juice of two lemons
- 2kg sugar
How to make marmalade in a slow cooker: method
Juice the oranges and keep the juice for later. Use a spoon to scoop out the membrane, pips and pith. If this is a bit tough, try warming the orange halves slightly in the microwave first. Put all these fleshy bits and the pips of the oranges into a clean piece of fine muslin and tie it up into a bag. Slice the orange peel into medium sized shreds. You can go smaller or bigger but medium sized pieces usually offer the right combination of bite and softness, and spread themselves most evenly throughout the marmalade. If you prefer a smoother marmalade you don’t need to shred all of the peel, just use about half to two thirds.
Put the shredded peel and the muslin bag into the slow cooker with the lemon juice and the water. Put the lid on and switch the cooker to high and leave for six hours, or leave overnight on the low setting. You need to cook the peel so that it is really soft before adding sugar to the mixture.
Remove the muslin bag and set aside until it is cool enough to handle, then squeeze it out into a large saucepan. Add the contents of the slow cooker pot, the orange juice and the sugar. If your slow cooker pot can be used on the hob you won’t need a separate pan. Heat gently, stirring, and once the sugar has completely dissolved bring the heat up so that the mixture comes to a rapid boil. At this point, stop stirring and leave it alone. Hold at a rapid boil for about 15 minutes and test for a set. If you are using a sugar thermometer it should read 105C.
Remove from the heat and allow to cool for 15 minutes before jarring up.