Liquid gold

I was looking forward to making my marmalade. I had been reading about how the making of marmalade at home is a dying art, partly because Seville oranges are less prolific, but also because people just don’t seem to have time or the want to do it. I actually find it very relaxing and very satisfying. Maybe it’s because I love eating marmalade, and I’d much rather know that the marmalade I eat is made with organic oranges and lemons. Although I have to admit I do not use organic sugar.

Incidentally you won’t find ‘marmalade’ in France, here it’s called ‘confiture d’orange’, or citrus jam.

Unlike jam, you need twice the weight of sugar to fruit. I had approximately 2.2kg of oranges, and used 4kg of sugar, rounding the quantity down slightly for less sweetness. I also added three lemons, for a balance of acidity.

Start by cutting the oranges and lemons in half and squeezing out the juice. Then scoop out the remains of the fruit and pips and put all the pulp and pips into a piece of muslin cloth and tie it off.

You then need to slice the skins, thin or thick, however you prefer.

I’ve used quite large quantities, as I wanted to make enough for our summer guests, but halving the recipe should still give you six to eight pots and makes it easier to do. I use a large jam pot to prepare it all, but all you need is a thick bottomed saucepan with a lid.

Pop everything into the pan - juice, muslin bag filled with fruit pulp and pips, and the sliced skins. Then add some water, a litre per kg of sugar. I added four litres of water. Cover this and leave to soak overnight. This helps the skins soften, and they will be well distributed throughout the finished marmalade.

I have left mine on the stove to do its thing, ready to be cooked tomorrow.