Marmalade Jam Making (with added Gin!)
Posted:1 February 2015
Every January Garden House friends get together to make Seville Orange Marmalade its always a joyous affair as it involves a bit of gin drinking as well! Its a tradition that Bridge and friend Liz started to remind Liz of her late mum.
Liz proving that dexterity (and a straw) plays a part in marmalade making!
This year we were given some juniper gin to assist us with our marmalade making delicious, as is the resulting marmalade! So here is our recipe:
Gillian Ingram’s SEVILLE ORANGE MARMALADE:
You’ll need 12 Seville oranges and 2 lemons – and jam jars put on a baking tray in the oven to sterilise them on a medium heat.
- Put the whole fruit in a saucepan, just cover them with water and then put on a close fitting lid and boil the fruit for two hours, or until the fruit is soft
- Allow to cool
- Half the fruit and scoop out the middle, pick out the pips and roughly chop the pulp and then put the pulp into a pint measuring jug
- Chop rind into thin, medium or chunky pieces, which ever you prefer, and add this to the jug, top up juice to 1 pint
- Repeat until you have used up all your oranges
- For every pint of peel, pulp and juice add 1lb of granulated sugar
- Bring to the boil slowly, stirring all the time to avoid the sugar catching on the bottom of the pan
- Check for setting point this may take up to 40mins, but putting a spoonful of the marmalade on a cold saucer, push it with your finger and if it wrinkles then the marmalade is ready leave for twenty minutes to rest and then give it a quick stir to disperse the fruit
- Pour into jars if you fill the jar completely and quickly turn it upside down it will create a seal and then there is no need to use silicone
Enjoy!
