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The Amber Nectar
Seville orange marmalade recipe
Ingredients
I
t’s like a much needed burst of sunshine in a
– let’s be honest – pretty dismal time of year.
The arrival of Seville oranges means it’s time to
do what Paddington would do and make some
delicious sticky marmalade!
And when it comes to making your own,
who better to go to for a recipe than Tracey
Collins of Ajar Of. She’s been hand-making
award-winning preserves in her kitchen near
Sturminster Newton for over five years.
“I love the Seville orange season in January and
February,” enthuses Tracey. “The smell of the
Sevilles imported directly from Spain to make
the most marvellous bittersweet marmalade
loved by all!” Try making your own marmalade
with Tracey's definitive recipe. Or to see how it's
done, buy a jar or two from ajar-of.co.uk.
Also very much in season for the start of the
year are calendars. Tracey helped put together
the Dorset Food & Drink Calendar featuring
some of Dorset’s most talented producers (and
their recipes). All proceeds go to Julia's House
and Weldmar Hospice charities.
Go to www.dorsetaonb.org.uk or pick one up
at local markets and farm shops.
1.5 kgs of Seville oranges
3 kgs granulated sugar
2 lemons
Method
1. Wash the fruit.
2. Halve and juice all the fruit, retaining the peel.
3. Remove the pith from the peel.
4. Cut up the peel – thinly for a fine cut,
or according to preference.
5. Add juice and cut up peel to large,
wide-mouthed saucepan.
6. Put pith and pips into muslin bag.
7. Add 3.7 litres of cold water to the pan.
8. Add muslin bag to pan, tie it to the side of the
pan, and make sure the bag is immersed.
9. Cover with lid or foil. Leave overnight.
Next day
10. Wash glass jars in warm soapy water and
rinse well. Put in an oven at 140ºC for at least
40 mins to sterilise your jars.
11. Put pan on heat and bring to the boil, simmer
for 1 hour until peel is squishable between
the finger and thumb.
12. Remove from heat. Remove the bag of pith.
13. Add the sugar and stir until dissolved.
14. Squeeze the pith bag until nothing more
comes out.
15. Put pan back on the heat and bring to a
rapid boil.
16. Boil marmalade until it reaches setting point.
To test this, put a little of the marmalade on a
saucer and put in the fridge/freezer – if when
cool it wrinkles when pushed, the
marmalade has reached setting point.
17. Remove from heat and leave to stand for 20
minutes – this will help stop the peel from
rising to the top of the jar.
18. Put into jars and lid. Leave to get cold. Label
and store.
www.menu-dorset.co.uk
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