New Years Marmalade

It’s the time of the year for marmalade, the Seville oranges have been in the shops and thoughts are directed to making a years supply of marmalade. The reason for this sudden desire to slice 6 pounds of oranges is two fold. It tastes better and it’s cheaper!

For several years now I’ve put the oranges in a food processor to chop them, but this year I decided to slice by hand. Oh my word, I was so surprised how pleasant it was to sit and slice the oranges by hand (with a nice serrated steak knife) in the quiet. A very simple life thing to do, and it was easier to extract the pips too!

marmalade-1 marmalade-2

Once the sliced oranges have soaked over night they are meant to be simmered to reduce the liquid by a third. When I had heated the the water in the pan and added the sugar I realised I hadn’t done that!!!

I managed to rescue it by taking some liquid out, adding more sugar and a bottle of liquid pectin. Here on my pantry shelf are twenty jars of marmalade. I now feel like Moomin Mama and I have a very happy husband!

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It tastes exceptionally good too 🙂

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Blood Orange Marmalade

When I saw the blood oranges were in season on the market stall I like to use (nice un-packaged fruit and veg) I thought I would try making some marmalade with them to see what it was like. I should have worked out the costings so I could share with you how little you can pay, but I forgot to record it so I might add it later.

They are not very attractive are they? Blood orange 1
..but look how pretty they are inside!Blood orange 2
I chop my oranges in my food processor for quickness. ..Blood orange 3
….then the marmalade is all pulpy and nice.Blood orange 4
I did have some trouble with the recipe I found, so had to do some adaptation from my normal Seville orange marmalade recipe to get it right. Trust me, if you have a go at preserving and it doesn’t work out, it could be the recipe and not you!

Here it is, yum! It’s very perfumed compared to other marmlade I’ve made. I collect and re-use jars, keeping the pretty jars for me, they look nice in the pantry, and fill some plainer jars so I have some to give away 🙂
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Seville Orange Marmalade

Woohoo – I actually made my marmalade last week 🙂 Luckily Seville oranges do last quite a while if kept in a cool place. My husband  feels much happier now that the pantry is stocked with marmalade!

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I’ve posted the recipe before, so if you want it, just look in my tags. 🙂

Marmalade Making

I’m sure I’ve posted about my marmalade before, but I do like to encourage people to enjoy life and do some lovely things. This is my favourite recipe from a little folder of recipes I bought not long after we were married.

I’m giving you lots of pictures as well as the recipe to encourage you to have a go!jam recipes
I always put my chopping board on a tray to save any juice that runs while chopping.Marmalade 1
After removing the pips (see bowl on the right) you can either slice them by hand or in a food processor.Marmalade 2
The oranges and pips soak over night (I cover with a clean cloth to avoid any contamination).Marmalade 3
Adding the sugar to melt before bringing to the boil. You can use Brown, raw or white sugar depending on the colour/strength of marmalade you like.Marmalade 4
The finished stuff!
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Here’s the recipe, just ignore my scribbles!Marmalade 7
Enjoy and happy home making! 🙂

Marmalade – finally it’s done!

Yes it’s finally made…….

…although I do still have a few oranges left! I try and make enough preserves to last us the year as we are aiming for the self-sufficiency thing! This marmalade is made nice and dark by adding a couple of table spoons of treacle, which is cheaper than buying brown sugar.

Frugal Lemon and Orange Marmalade!

Well I heard a tip a while ago about saving squeezed lemons and freezing them to use for making marmalade when you have enough.

 

Well I’ve been saving my citrus and yesterday I made some lemon and orange mamalade with my saved squeezed out  citrus and it’s really yummy! I adapted a recipe I had and it worked out fine, just took a while longer to come to setting point.

1.5kg/3lb of citrus
3 litres/5 pints of water
3kg/6lb sugar

for 9 or 10 1lb jars ( wash 2 or 3 extra just in case)

Put chopped your or sliced friut into preserving pan with the water ( pips removed) and bring to the boil, then simmer for 2 hrs. Turn down the heat then gradually add the sugar and stir until melted. Turn the heat back up to the boil and continue boiling until setting point is reached.

Meanwhile I sterilised the jars by washing  the jars in hot soapy water and rinsed them in hot water place on a baking sheet in the oven on 100c ready for potting.

Setting point is reached when  a teaspoon oj your mamalade on a cold saucer crinkles when you push your finger across it or obviously if you have a jam themometer you can use that.

Take your pan off the heat and then pot in your warm jars and put on the lids straight away, you can use a cloth to hold the jars as then will be very hot by this stage.

I used our John Bull printing set to make the labels just cause it’s fun.