Marmite: You either love it, or you hate it, or you think it’s okay, but you’d rather have marmalade. ~ Andy Parsons

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The 7th World’s Original Marmalade Awards & Festival was held over the 25th & 26th of February in Cumbria, so I’m sorry if I’m a little in posting these recipes . A favourite of Paddington Bear, it does seem to be one of those quintessential British traditions, a bit like afternoon tea & cucumber sandwiches.

Needless to say the recipes I have for you range from the traditional Seville marmalade to the contemporary Peach and Pink Grapefruit flavours. There is much confusion & discussion as to the difference between jam & marmalade, so here are the Oxford English dictionary definitions for you:

 Marmalade: noun; a preserve of citrus fruit, usually bitter oranges, made like jam.

Jam: noun & verb; a conserve of fruit & sugar boiled to a thick consistency.

So to the recipes, starting with a classic.

Seville Orange Marmalade

  • 1.6kg Seville oranges
  • 3.2 Granulated sugar
  • 3.6 Litres Water
  • 2 Lemons

Wash the fruit.

Boil the whole fruit in the water until the skins are soft.

Remove the fruit from the water, & allow to cool (reserve the water).

Take out all of the flesh and the pips, purée and pass through a fine sieve.

Place the remaining pulp (pips & fibrous remains) in a muslin bag.

Add the purée to the reserved water, along with the muslin bag, bring to the boil.

Cut all of the skins in to the required size (personal preference at this stage, but thick will be better).

Allow the water to come to the boil & start to thicken, now add the sugar & the shredded skins.

Remove the bag of pips from the liquid & allow to cool slightly.

Squeeze this mixture back into the marmalade.

Keep the marmalade boiling until it reaches 115 – 120°c.

Check for correct consistency by placing a small sample on a saucer in the freezer for 2-3minutes, to see if it sets.

Bottle in sterilised jars.

 

Pink Grapefruit Marmalade

  • 2kg Pink Grapefruit
  • 2 Lemons
  • 2kg Granulated sugar
  • 3Litres Water

Wash the fruit.

Boil the whole fruit in the water until the skins are soft.

Remove the fruit from the water, & allow to cool (reserve the water).

Take out all of the flesh and the pips, purée and pass through a fine sieve.

Place the remaining pulp (pips & fibrous remains) in a muslin bag.

Add the purée to the reserved water, along with the muslin bag, bring to the boil.

Cut all of the skins in to the required size (personal preference at this stage, but thick will be better).

Allow the water to come to the boil & start to thicken, now add the sugar & the shredded skins.

Remove the bag of pips from the liquid & allow to cool slightly.

Squeeze this mixture back into the marmalade.

Keep the marmalade boiling until it reaches 120 – 122°c.

Check for correct consistency by placing a small sample on a saucer in the freezer for 2-3minutes, to see if it sets.

Bottle in sterilised jars.

 

Lemon Marmalade

  • 1Kg Lemons
  • 2 ¼ Litres Water
  • 2Kg Sugar
  • Wash the fruit.

Boil the whole fruit in the water until the skins are soft.

Remove the fruit from the water, & allow to cool (reserve the water).

Take out all of the flesh and the pips, purée and pass through a fine sieve.

Place the remaining pulp (pips & fibrous remains) in a muslin bag.

Add the purée to the reserved water, along with the muslin bag, bring to the boil.

Cut all of the skins in to the required size (personal preference at this stage, but thick will be better).

Allow the water to come to the boil & start to thicken, now add the sugar & the shredded skins.

Remove the bag of pips from the liquid & allow to cool slightly.

Squeeze this mixture back into the marmalade.

Keep the marmalade boiling until it reaches 120 – 122°c.

Check for correct consistency by placing a small sample on a saucer in the freezer for 2-3minutes, to see if it sets.

Bottle in sterilised jars.

 

Peach Marmalade

  • 4 Large Oranges
  • 2kg Peaches, peeled & chopped
  • 2 Lemons (juice & pips)
  • 1.3kg Granulated sugar
  • 5 Litres Water

Blanch the oranges & lemons in the water & then remove once the skins are soft enough.

Shred the skins of the oranges nice & fine, but discard the lemon skins.

Take out all of the flesh and the pips, purée and pass through a fine sieve.

Place the remaining pulp (pips & fibrous remains) in a muslin bag.

Bring the water to the boil and reduce a little, then add the sugar.

Add the chopped zest to the mixture, and then add the chopped peaches.

Keep the marmalade boiling until it reaches 120 – 122°c.

Check for correct consistency by placing a small sample on a saucer in the freezer for 2-3minutes, to see if it sets.

Bottle in sterilised jars.


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