I’d never made marmalade before, but inspired by an article and recipe written by one of my baking heroes Dan Lepard I read last week, I decided to have a stab. It is a little time consuming, but it’s very satisfying, and it also makes your kitchen smell awesome. It starts with a fresh, zingy citrus whiff, and then at some point during the process it suddenly changes, and BANG! Your kitchen smells like marmalade.
I was pretty pleased with the results. The only things I’d say were that I wish it had set a bit firmer, but as I understand it this can be a bit hit and miss, and I also prefer a bit more peel in my marmalade, so I’ve adjusted the recipe accordingly.This should make around 4 big-ish jars, or a couple of bigger Kilner style preserve jars.
400g Seville oranges (about four)
Zest of 1 additional orange
1 litre water
775g white sugar
25g dark muscovado sugar
One thing you’re going to need to make the sweet stuff is some muslin, and a jam / sugar thermometer. Neither are particularly expensive, and are worth having anyway, so put your hand in your pocket.