Scottish Marmalade Recipe

 

Ingredients:

Oranges 10-12 (I used Navel but Seville are the best when available)

2 Kg Sugar (I used normal granulated sugar 50% and preserving sugar 50%. Purely because that’s what was in the cupboard)

1 Lemon

3 Litres of Water

Materials:

1 Jam/Preserving pan or a heavy bottomed pan large.

Chopping Board, Sharp Knife, Dessert spoon

Approx 8-10 sterilised Jars.

Recipe:

1. Sterilise jam jars, place them in a large pan and cover with cold water. Bring to the boil and simmer briskly for 10-15 minutes. Leave to dry

 
2. Cut the oranges in half. Using a metal spoon, scoop out the flesh over a bowl to collect any juice, leaving the pith behind. Reserve the shells. This is the messy stage.

3. Put the flesh, juice, lemon and water into the Jam pan and begin to simmer.

4. Now scoop out as much of the pith from the shells as possible. Slice the rind into very thin and fine strips and add these to the pan. I added approx. 2 orange skins to the mixture add more if preferred.

5.. Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half.

6. Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10-20 minutes, skimming off any froth on the surface.

7. After 10-20 minutes, spoon a little of the marmalade onto a cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again.

8. Allow the marmalade to cool slightly, then pour into the sterilized jars.

9. Seal the jars when cool and decorate with small circles of fabric if desired.

10. Store in a cool dark place and enjoy on toast or croissants with a refreshing cup of Earl Grey tea.