Marvellous Marmalade!

January 28, 2016

Now is the time when Seville oranges start to arrive in our shops, much to the delight of marmalade makers. Their visit is a fleeting one and by mid-February they’ll be gone for another year, so all the more reason to make the most of them.

 

Kit yourself out for a lifetime of preserving… http://www.lakeland.co.uk/landing/marmalade

 

 

Basic MarmaladeScreen Shot 2016-01-28 at 10.30.16

From our Lakeland Preserves Book

 

(makes 1L)

What you need

  • 1kg oranges
  • 1.5 litre water
  • 1kg granulated sugar

What you do

  1. Peel the fruit, removing rind and white pith separately. Slice the rind thinly, quarter the fruit and slice the flesh thinly, reserving the seeds. Tie the seeds and half the pith in a muslin bag. Discard the remaining pith.
  2. Mix together the rind, flesh, muslin bag and water in a large pan and bring to the boil. Cover, reduce heat and simmer for about 1 hour or until rind is soft. Discard muslin bag.
  3. Measure the fruit mixture in cups then return it to the pan and add sugar, allowing one cup of sugar for each cup of fruit mixture. Stir over a high heat, without boiling, until the sugar has dissolved. Bring to the boil then leave to boil uncovered, without stirring, for about 30 minutes or until the marmalade gels when tested.
  4. Pour the hot marmalade into hot sterilised jars and seal immediately. Label and date jars once cooled.
    Tip: You could also use grapefruit, lemons, tangerines, limes or any combination of these.

 

 

 

Dark Whisky MarmaladeScreen Shot 2016-01-28 at 10.19.45

From our Lakeland Preserves Book

 

(makes 1L)

What you need

  • 4 large oranges
  • 2 medium lemons
  • 1.5 litres water
  • Approx. 440g granulated sugar
  • Approx. 440g dark brown sugar
  • 2 tbsp treacle
  • 2 tbsp whisky

What you do

  1. Peel the oranges and lemons thickly, slice peel thickly, chop flesh coarsely and discard the pip.
  2. Combine the peel, flesh and water in a large pan and bring to the boil. Reduce the heat and simmer, covered, for about 1 hour or until the peel is soft.
  3. Carefully measure the fruit mixture. Allow half a cup of each sugar for every cup of fruit mixture. Return the fruit mixture, sugar and treacle to the pan and, without boiling, stir over a high heat until the sugar dissolves, then bring to the boil. Boil, uncovered, without stirring, for about 40 minutes or until the marmalade gels when tested. Stir in the whisky.
  4. Carefully spoon the hot marmalade into hot, sterilised jars and seal. Label and date jars once cold. Store in a cool, dark place for up to 3 months.
    Test for a set by dropping a little marmalade onto a chilled saucer. If ready, the cooled marmalade should wrinkle when pushed.

 

Asian Orange Marmalade Marinade Screen Shot 2016-01-28 at 10.27.07

Make the most of your marmalade! Tip: Delicious with grilled chicken or salmon and especially good with pork.

 

(makes 300ml)

What you need

  • 3 tbsp orange marmalade
  • 80ml rice vinegar
  • 80ml soy sauce
  • 1 tsp crushed garlic
  • 1 tsp grated fresh ginger
  • 2 tsp dried onion flakes
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 1 tsp chilli flakes

What you do

  1. Place all the ingredients in a large zip-seal bag and knead together until thoroughly combined.
  2. To use, place your meat or fish in the bag, ensure it’s completely coated and leave to marinate for about 1 hour.

 

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