This is marmalade-making time. I’ve been finding out who is making marmalade this year. Quite a few men are doing so, particularly, I was told, husbands whose wives have a job. Men don’t want to do all that cutting up of oranges. Lazy way recipes win with them.
- 1lb Seville oranges
- 2 pints water 2lb
- Granulated sugar (for a really dark, rich preserve use demerara)
- Wash oranges, put whole into a pan with the water. Put on lid and simmer slowly until oranges are so soft that a blunt wooden skewer or knitting needle goes through each with ease. Remove fruit from pan, cut up into chunky pieces.
- Save all pips, return these to liquid in the pan and simmer gently for about 10 minutes. This extracts pectin. Strain, return liquid, fruit and sugar to preserving pan.
- Stir over a gentle heat until sugar has quite dissolved, then boil rapidly – allowing marmalade to rise well in the pan – until setting point is reached: start testing after 15 minutes.
- When marmalade is ready, allow to cool about 20 minutes. Stir briskly to distribute peel, then pour into hot jars and cover with waxed circles. Cover when cold.