A well-stocked larder is a thing to delight in. I love to see my shelves jam-packed with row after row of preserves. I’ve always been a bit of a hoarder so I guess it stems from that. However, due to giving away lots of preserves as Christmas gifts, my stash has been a bit depleted of late – something I was keen to remedy. Winter isn’t the obvious season for a bout of preserving but there are a few yummy things you can make which utilise seasonal fruit and veg. Today, it was the turn of the seville oranges: time to make marmalade!
The recipe I used came from Pam Corbin’s wonderful book Preserves. It uses demerara sugar which produces a wonderfully dark, amber marmalade. It tastes wonderful too, with the seville oranges holding their own against the sugar. The flavour is intensely orangey and bittersweet, so definitely a grown-up preserve. There are also lots of good marmalade recipes available online and, if you fancy making some, its worth taking a peek at the following:
A few marmalade-making tips:
Make sure the peel is completely tender before you add the sugar. Once the sugar is added it won’t soften any more.
To stop the peel from floating to the top when you pour into jars, allow the marmalade to cool for about 10 minutes before potting.
Don’t be afraid to make a large batch – marmalade keeps really well – apparently up to 2 years, but I must admit, in this house it’s normally been scoffed long before that!