Marmalade

Yesterday I did all the chopping for my marmalade, and left the peel soaking in the juice overnight. This morning I added 4 kg of sugar—I use confiture sugar, which just helps the set. The longer you boil a jam or marmalade the stickier, or more set, it will become, however it will also make it taste more caramelised, so you need to work out what you prefer. I often prefer a fresher, fruity flavour.

Once the sugar has been mixed in, and it feels like it’s all dissolved, you can start to warm it up. You need to achieve a rolling boil, which is so easy on an induction hob. I’d always been committed to gas previously, but the village isn’t plumbed in and I didn’t want tanks, so I reluctantly went to induction. It was a stroke of luck for me though, as I find induction so controllable and so easy to clean.

It takes anywhere between 20–45 minutes to achieve a setting point. Check this by placing a saucer in the freezer, then when you think you’re ready, take the cold saucer out and drop a bit of marmalade on it. If it wrinkles when you tip the saucer it’s ready.

I’d prepared my jars by washing them and popping them in the oven for 20 minutes. It was time to fill them, and seal the tops. For ease, I either use screw tops if I have them, or the rubber seals.

Once they’ve set, I’ll label them and store them in the cupboard to let them settle for a few weeks, but first I think I’ll be having a little on my toast, just to be certain it’s okay.