On TV Tonight

  • 20:00 - River Cottage: Winter's on the Way - River Cottage: Winter's On The Way, 3
  • 21:00 - River Cottage: Winter's on the Way - River Cottage: Winter's On The Way, 4
  • 22:00 - River Cottage: Winter's on the Way - River Cottage: Winter's On The Way, 1

This recipe is classed as intermediate

Rating 3.42 / 5 (12 votes)

Prep time:
30 min, plus 24 hrs soaking
Cook time:
2 hrs 40 min
Serves:
Makes 1.5kg

Diana Henry shares her secrets for a sweet-sour homemade marmalade, better than anything you can buy

Method

1. Cut the oranges and lemons in half and roughly squeeze the juice into a large bowl. This is done so that you can get the pips out more easily, not so that you extract all the juice. Fish out all the pips and tie them in a piece of muslin or a clean j-cloth.

2. Slice the fruit skins into fine shreds and add them to the juice with the bag of pips and all the water. Leave to soak for 24 hours. This just helps to soften the skins.

3. Put everything which was soaking into a preserving pan and simmer gently until the orange rind is soft - it should take a couple of hours. The rind must be soft as it will never soften after the sugar has been added. Don't over cook it either, though, or you will ruin the flavour and colour.

4. Remove the bag of pips from the pot - you will have extracted the pectin from these so don't need them any more.

5. Warm the sugar in a low oven for 20 minutes or so then tip it into the pan. Stir well and bring everything to the boil slowly. Stir from time to time to help the sugar dissolve.

6. When the sugar has all dissolved boil rapidly until the mixture reaches setting point (106C). This could take as long as 20 minutes but it may take less. You have to be careful about watching for the setting point because if it goes beyond that your preserve will not set at all. Check after 5 minutes of boiling and then frequently after that (every 3 minutes or so).

7. Leave the mixture to cool until it starts to get firm then stir to redistribute the peel. Pour into warm sterilized jars and pot. Label and store in a cool, dark place.

Ingredients

  • 900 g seville oranges
  • 2 lemons
  • 2.85 litres water
  • 2 kg preserving sugar

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

This recipe was great. No messing around and lovely result.I did exactly as it said and left the pith on and finely sliced the lot. It made no difference at all to the result and was lovely. Set perfectly and will use it again.

LYNDYLOUNOTTS LYNDYLOUNOTTS  Posted 28 Feb 2011 4:29 PM
 

This recipe resulted in super tangy, tasty marmalade.I would have given it 5 stars but I think there was a step missed out. After Step 1, the pith etc needs to be removed from the skin. I found that if I cut the squeezed halves in half again, then used the knife to sort of scrape out the pith etc. I found other recipes said put this in the pip bag but I discarded it with no apparent ill effects.

Teddy Bear Coalman Teddy Bear Coalman  Posted 13 Feb 2011 8:16 PM
 

I made this for the first time (first time at making any kind of marmalade or jam ) it turned out beutiful the colour is just as on the picture but I couldnt get it to set properly it is semi set but not a proper jelly i followed the recipe but mut have done something wrong , overall I still call it a success

johnmmmmmm johnmmmmmm  Posted 12 Feb 2011 8:37 PM