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1
Scrub the oranges, remove the buttons at the top of the fruit, then cut in half.
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2
Squeeze out the juice and keep to one side.
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3
Using a sharp knife, slice the peel, pith and all, into thin, medium, or chunky shreds, according to your preference.
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4
Put the sliced peel into a bowl with the orange juice and cover with 10 cups of water.
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5
Let soak overnight or for up to 24 hours.
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6
Transfer the whole mixture to a preserving pan, bring to a boil, then simmer slowly, covered, until the peel is tender.
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7
This should take approximately 2 hours, by which time the contents of the pan will have reduced by about one-third.
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8
Stir in the lemon juice and sugar.
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9
Bring the marmalade to a boil, stirring until the sugar has dissolved.
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10
Boil rapidly until the setting point is reached (see p. 41), 20 to 25 minutes.
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11
Remove from the heat.
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12
Let cool for 8 to 10 minutesa little longer if the peel is in very chunky piecesthen stir gently to disperse any scum.
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13
Pour into warm, sterilized jars and seal immediately (see pp.
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14
2122).
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15
Use within 2 years.
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16
Scrub the oranges, remove the buttons at the top, and put the whole oranges into a preserving pan with 10 cups of water.
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17
Bring to a boil, then simmer, covered, for 2 to 2 1/2 hours, until the orange skins are tender and can be pierced easily with a fork.
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18
When cool enough to handle, take the oranges out.
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19
Measure and keep the cooking wateryou should have about 7 cups.
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20
Bring it up to this amount with more water if you have less, or boil to reduce if you have more.
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21
Cut the oranges in half and remove the seeds with a fork, flicking them into a bowl.
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22
Strain any juice from the seeds back into the cooking water, then discard the seeds.
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23
Meanwhile, cut up the orange peel and flesh into thick, medium, or thin shreds.
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24
Put the cut-up fruit into the strained cooking liquid.
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25
Add the lemon juice and sugar and bring to a boil, stirring until the sugar has completely dissolved.
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26
Bring to a rolling boil and boil rapidly until the setting point is reached (see p. 41), 10 to 15 minutes.
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27
Let cool for 10 to 12 minutesa little longer if youve cut the peel into very chunky piecesthen stir gently to disperse any scum.
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28
Pour into warm, sterilized jars and seal immediately (see pp.
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29
2122).
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30
Use within 2 years.
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31
You can use both methods for making many other delicious marmalades:
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32
Use 2 1/4 pounds of lemons instead of oranges, and omit the extra lemon juice.
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33
Replace 1 1/4 cups of the sugar with 3/4 cup of honey, adding it at the same time.
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34
Use a mixture of grapefruit, lemons, and sweet oranges to make a total of 2 1/4 pounds of fruit.
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35
Both pink grapefruit and blood oranges make wonderful marmalades, though I prefer to use the sliced fruit method for these fruits.
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36
Add 3 tablespoons of lemon juice to every pound of fruit.
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37
Replace 1 1/4 cups of the sugar with 9 ounces of chopped crystallized ginger, adding it along with the sugar.
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38
Add 1/4 cup of whiskey to the marmalade at the end of cooking.
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39
Dont limit marmalade to the breakfast table, for its traits and qualities can be well used in other culinary ways.
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40
I like to replace candied peel in fruitcakes with a tablespoonful or two of marmalade, and I always add some to my Christmas mincemeat (p. 74).
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41
Marmalade makes a marvelous glaze for oven-baked ham, as well as sweet-and-sour chicken or pork dishes.
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42
Best of all, 3 or 4 tablespoonfuls will make a glorious golden topping for a good old-fashioned steamed pudding.
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43
For generations, marmalade makers have cooked up the mass of seeds found inside citrus fruits in the belief that they are full of pectin.
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44
However, most of the pectin is actually found in the citrus peel, and I rely purely on this for the setting power in my marmalades.
