Marmalade season recipe ideas
As the end of the year draws closer, you could be forgiven for thinking that there is little on offer for the keen home preserves enthusiast. Fresh fruit and vegetables are in short supply, so there is little left with which to make any pickles or preserves; however, there is light at the end of the tunnel. The marmalade season is almost upon us; in fact, the first of this year’s Seville oranges are already starting to make an appearance in the grocery stores. Now is the time to hunt out some glass jars for marmalade making, think about some new recipes, and look forward to the new year with a batch of delicious marmalade. Read on for a tasty marmalade recipe idea and some tips for choosing the right jars.
Choosing your marmalade jars
We are big fans of marmalade here at Wares, so we always heartily recommend making a lot of it. Not everyone is such a fan, however, so you might want to choose some of our smaller glass jars for marmalade making so that each jar is not open for too long once it is in use. Indeed, many people opt for making individual jars of marmalade in our miniature jars in the style of a hotel or B&B breakfast. For us, however, the 8oz jam jars are perfect for marmalade, along with the Bonne Maman-style jars.
A recipe for those marmalade jars
1kg Seville oranges
2kg granulated sugar
125g root ginger
Peel the oranges and slice the peel into very thin pieces.
Squeeze the juice from the oranges and add to two litres of water. Put the orange pulp and pips in a muslin cloth and place in the juice/water overnight, along with the strips of orange peel.
In the morning, tip the juice into a maslin pan and bring to the boil. Reduce the heat and add the ginger, chopped very finely. Simmer on a medium heat for about one hour.
Remove the muslin cloth and leave the pan to cool slightly.
Add the sugar to the pan and bring to the boil again. Squeeze any remaining juice from the muslin cloth into the pan. Whilst the marmalade is boiling, remove any froth or scum that forms on the surface to ensure a clear preserve. Keep boiling for 15 minutes, then test for a good set. You can use the cold plate method or a jam thermometer, which should reach 105°C.
Once setting temperature is achieved, carefully spoon the marmalade into sterilised jars. Label and store in a cool place.