During the coldest months of the year it’s also orange season on the island. The trees are heavy with fruit everywhere you look.
As we head into a new year I’m trying to get us further away from processed food. With an aim to replace all those jars and cans with homemade versions. They keep just as well as but you know exactly what’s gone into it.
Christmas as a child would not have been the same without an orange at the end of my stocking. Now I still always have a bowl of oranges, satsumas and mandarines around at this time of year. I’m convinced the vitamins are just what we need in the colder darker days of winter.
This orange and ginger marmalade recipe is a complete mix of different ones that I’ve tried and tested for the last 2 winters. The result has just the right hit of ginger for me. But it’s also very flexible you can change the flavours easily just keep to the quantities of fruit to sugar and water.
- 1kg oranges
- 115g fresh ginger chopped
- 1kg sugar
- 1 lemon
- 4 pints of water
- 2 pieces of crystallised ginger finely chopped
Place the oranges, lemon, fresh ginger, and water into your saucepan, bring to the boil and simmer for 1 1/2 hours..
Remove from the heat and carefully lift out the oranges. If they haven’t popped open in the water they can burst and will be very hot.
Scoop the flesh, pith and pips out of the oranges. Return to the liquid, bring it back to the boil and let it simmer while you shred the peel. I prefer mine quite thin so it can take a while.
Now sieve the liquid by placing a muslin bag or tea towel in your sieve. Once most of the liquid has gone through tie the bag up and leave to drip for a couple of hours until it stops dripping. Resist squeezing the bag as this is what makes the marmalade clear.
Measure out the liquid and add any extra water to make it up to 4 pints and return to the pan. Add the shredded peel, the crystallised ginger and the sugar.
While the liquid is coming up to temperature wash, rinse and sterilise your jars by placing in the oven at 100C.
As the liquid comes back to the boil be careful as molten sugar is extremely hot used a long handle wooden spoon. If you have one place a jam thermometer in the pan and bring to a roiling boil until it reaches 104C or test the setting point on a chilled dish.
Remove from the heat, allow the mixture to cool for 10 minutes, this ensures that peel floats in the marmalade. Then carefully pour the mixture into your hot sterile jars, I recommend using a jam funnel and ladle to avoid too much mess. Seal tightly and allow to cool.
In theory the marmalade will last for up to 12 months unopened and a month open in the fridge, but mine never stays around for that long.
Utensils you will need:
Large jam pot/saucepan Long handle wooden spoon muslin bag or teatowel
Stainless steel funnel Sterilised jars and lids Jam thermometer
The finished marmalade will keep up to a year unopened and about a month once opened. This recipe is very flexible it’s worked with lemons, mandarins and grapefruit, just keep the quantities of sugar to fruit and water the same Don’t like ginger? Then leave it out. What other flavours do you think I should try?
I’m off to finish making a load now and will upload a picture of a finished jar later.