Fab new use for mesh bag! (Marmalade recipe)

Monday, 25 January 2010  |  Admin

My parents have just been to stay for a week which has been brilliant. Because they live in N Ireland, they generally come to stay for at least a few days at a time, which means that although they can't help out on a day to day basis, when they do come, we get a chance to properly catch up.
This time, while my parents entertained the kids, I took the time to make some Marmalade. The recipe I used takes a while but makes amazing Marmalade. I spread the process over two days which was fine for me, but you can do it all in a day. The recipe I used is adapted from 'The Ballymaloe Cookery Course' by Darina Allen.
4 lbs Seville (Marmalade) oranges8 lbs Sugar8 pints water1 VERY large saucepan (mine is a 10 litre saucepan)mesh bag
(These quantites can be scaled up or down easily. Just remember that for each lb of oranges, you need 2lb sugar and 2 pints of water. And a bigger saucepan!)
Put the whole oranges and water into a saucepan, weighing the oranges down with a plate so that they are submerged
Bring to the boil, then simmer for 2 hours until oranges are soft and liquid is reduced by half
Leave oranges until cool enough to handle (overnight is fine)
Remove oranges from liquid and scoop out the inside flesh – leave flesh to drop in a colander over your saucepan to catch any juice. Place pips inside a mesh bag or muslin. I used a Cheeky Wipes mesh bag which worked perfectly.
Finely slice orange peel (this works best with a sharp knife – the food processor made it too squelchy)
Bin the remaining orange flesh.
Place orange peel and bag with pips into the saucepan and bring back to boil
While this is heating, warm the sugar on a baking tray for 10 mins at 180c
When the orang mixture has come to the boil and the sugar is warmed, add sugar to the mix
Boil until set (you'll know when you've reached setting point by placing 1tsp of the marmalade on a plate and putting it in the fridge & waiting for 5 mins. When you take it out, run your finger over the surface and if it wrinkes, it has reached setting point).
Pot the marmalade into sterilised jars (5 mins at 180c oven). Close while warm.
This made about 11 – 12 jars of Marmalade, so loads to save and share! As always if you try this recipe, please let me know how you get on, leave a comment on my facebook page.

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