Golden Threads of Marmalade
It starts in January when you are buying Seville Oranges from the local market stall. I can hardly wait to fill the kitchen with the smell of making marmalade. Such a simple process that creates the most amazing taste when spread on hot buttered toast. I like to make small batches and change the spices.
Use 500g (1lb) Seville Oranges that are washed. Place them in a large pan and cover with 1.5litres of water. Boil until tender. Do not rush this stage as the fruit needs to be really tender when pierced with a knife. It may take up to an hour.
Once the oranges are soft, remove from the pan and set aside to cool. Reserve the liquid in measuring jug, you will need 800ml.
Cut the fruit in half, remove all the pips. Cut the fruit into long thin slices. I like mine a bit chunky. Place the strips into the large pan, add the liquid and 690g sugar. Add a few cloves.
Bring to the boil, stirring until all the sugar has dissolved. Cook for a further 20-25 minutes until the marmalade is set.
Set for toasting on a plate and boil further if necessary.
Allow it to sit for 5 minutes, then bottle into sterilised jars. I leave the cloves in a half jar as they can be picked out before eating.
Alternative spices: 2-3 tabsp. fresh ginger,cinnamon or sprigs if freaky rosemary or thyme.
