Civil is an Orange
Feb. 21st, 2021 10:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Paddington's Orange Marmalade.
1.3 kg Seville oranges
2 lemons, juice only
2.6 kg sugar
Place the whole oranges and lemon juice in a large pan and cover with 4 pints water. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover, and simmer very gently for around 2 hours.
Warm the sugar in a very low oven. Fish out the oranges, keeping the liquid in the pot. Allow them to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid. Bring to the boil for 6 minutes, then strain through a sieve and press the pulp through with a wooden spoon. Cut the peel into fine shreds and add back.
Stir over a low heat until the sugar has dissolved, about 10 minutes, then bring to the boil and bubble rapidly for 15-25 minutes until set. Pot in sterilised jars, seal, and label.
What worked: Classic British orange marmalade. This is the recipe as given in the books. I love the stuff, but I don't tend to eat it much and I generally make it even less. The upstairs neighbors visited some friends and brought back several large bags of oranges. I took 2.6 kilos.
I really liked boiling the whole oranges and then coring/slicing. It was much easier, quicker, and more effective than slicing and then boiling, which was my previous method.
What didn't: 2.6 kilos means 8 pints of water. That's a lot of marmalade! I have a 9.5 quart maslin pan, which is perfect for this, but I made a mistake doing a double batch. This will be years' worth of marmalade -- 19 jars. I am starting to actively use it as an ingredient as well as on toast.
In addition, the pan required three days' boiling to set.
Will I make it again? I'm actually more likely to make Mrs Bailey's, which is a similar technique but much less water. That means less output and a less clear marmalade, but I'm okay with both those things.
1.3 kg Seville oranges
2 lemons, juice only
2.6 kg sugar
Place the whole oranges and lemon juice in a large pan and cover with 4 pints water. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover, and simmer very gently for around 2 hours.
Warm the sugar in a very low oven. Fish out the oranges, keeping the liquid in the pot. Allow them to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid. Bring to the boil for 6 minutes, then strain through a sieve and press the pulp through with a wooden spoon. Cut the peel into fine shreds and add back.
Stir over a low heat until the sugar has dissolved, about 10 minutes, then bring to the boil and bubble rapidly for 15-25 minutes until set. Pot in sterilised jars, seal, and label.
What worked: Classic British orange marmalade. This is the recipe as given in the books. I love the stuff, but I don't tend to eat it much and I generally make it even less. The upstairs neighbors visited some friends and brought back several large bags of oranges. I took 2.6 kilos.
I really liked boiling the whole oranges and then coring/slicing. It was much easier, quicker, and more effective than slicing and then boiling, which was my previous method.
What didn't: 2.6 kilos means 8 pints of water. That's a lot of marmalade! I have a 9.5 quart maslin pan, which is perfect for this, but I made a mistake doing a double batch. This will be years' worth of marmalade -- 19 jars. I am starting to actively use it as an ingredient as well as on toast.
In addition, the pan required three days' boiling to set.
Will I make it again? I'm actually more likely to make Mrs Bailey's, which is a similar technique but much less water. That means less output and a less clear marmalade, but I'm okay with both those things.
