Things that other people do: making marmalade

So, I popped my preserves cherry today. Seville Orange Marmalade, no less.

Look away now if you are a by-the-book jam maker as this will probably make you scoff: I used oranges from a tin.

If this makes you clutch your WI recipe and break into a cold sweat, I apologise. But, if you’re a new mum/workaholic/novice-but-enthusiastic cook – read on.

Since the arrival of Country Bebe I have approximately 1 hour a day to do all the household chores, eat, respond to enquiries at countryfille.com and catch up with my friends spread around the globe. Not only are fresh Seville oranges only available in January, but making marmalade from scratch with all the scrubbing, peeling, juicing, muslin bag making… well, let’s just say my precious hour is too precious for that.

So, if you fancy a beginning to end 1 hour version – here it is.

Here are the oranges in all their sunshine goodness. Thinly sliced, the thick gloopy pulp even contains the pectin you need to make the preserve set .

So, oranges straight in the pan with water and the preserving sugar on a high heat to bring it to the boil. Stirring continuously.

Once it’s on a rolling boil you’ll have a thick foam on top. Add a knob of butter to disperse the foam and turning down the heat. It needs another 15 mins at a slightly slower boil, stirring occasionally.

When you turn down the heat pop a saucer in the freezer.

After 15 mins take the pan off the heat and remove the saucer from the freezer. Drop a teaspoon of the marmalade onto it. If after 2 mins you push the dollop of marmalade and it wrinkles, you’re done. If not, return the the pan to the heat for another 2-3 mins then test again.

Now I’m afraid the next step doesn’t have any pics as it was a messy, two-handed job. (I should have mentioned at the beginning that before I put the marmalade on the stove I put my jars into Milton fluid to sterilise. There are many methods of sterilisation so do whatever works for you).

I poured the marmalade into the prepped jars (don’t put hot marmalade in cold jars as they might crack, warm your jars in the microwave for 20 secs or so), added the waxed discs and loosely popped on the lids. Once the marmalade was cooled I sealed the lids tight and added some scraps of fabric I had hanging around and odd bits of ribbon. I love that for my precious hour I now have seven home-made gifts ready to go.

Next week: Lemon curd.

If you think this looks easy you should check out this home-made yoghurt recipe.