Thank Heavens For Delia!

Above: Goth oranges

Please do not take a drink every time the word marmalade appears, you won’t survive the post.

Finally dug out the jam pan and a Women’s Institute book of preserves which had a recipe for blood orange marmalade in only to find that I would also need a bottle of liquid pectin. Flipping heck, it’s never-ending.

Cover pic nicked from Amazon, I bought my copy from Reuseabook

Above: This jam pan is a lot bigger than I remember, it's like an olde worlde tin bath.

Got the pectin and finally it was marmalade day!

I weighed out 1Kg of oranges and added 1 (one) lemon for its super-pectin powers. I got them juiced and added that to the water in the pan and then had to slice up the peel. Now, I am a marmalade novice, I have only ever eaten shop bought marmalade, and I started over thinking because that is what I do (when I’m not just careering in without thinking at all, no in-between with me). I thought that I would just need the zesty part and not the pithy part and it was an ordeal trying to slice just the zest from oranges that had already been juiced and I was panicking thinking that I would still be at it at bedtime (note to self: start marmalading in the morning and not after lunch) so I consulted YouTube (via Freetube because YouTube doesn’t like ad blockers) and there was Delia, blessed Delia to show me exactly how to make marmalade. Thank heavens for Delia because that video saved my afternoon. I sliced up my orange peel, added it to the pan and set to simmering it for 2 (two) hours. Two hours! Definitely should’ve started earlier.

Above: That muslin cloth was white when I started

Above: It's frothy man. This is the best pic I could get before my camera steamed up :)

After the marathon peel simmer it’s not too long a job. I got the rapid boil going, I had small plates ready in the freezer and setting point reached I turned off the heat and waited a bit before jarring it up. As you can tell from the picture I didn’t wait quite long enough though and the peel has floated to the top. I don’t mind though, it looks like some Lovecraftian horror ready to steal your toast once the jar is opened.

Above: Beware the tentacled horrors living in the marmalade :O

A couple of days later I decided to have a go at lemon marmalade and being a little ambitious I thought I’d make lemon curd at the same time. I didn’t have a lemon marmalade recipe in my books though so I used one from the BBC Good Food website. This is done differently from the orange as the lemons are boiled whole, again, for two hours at which point they are a squashy mess. I made the lemon curd whilst that was going on so it dovetailed pretty nicely.

Above: I didn't finely grate the zest for the curd as it's always a beggar to strain out, instead I used a potato peeler to get ribbons of zest and it was much easier to sieve.

Above: Much smoother than I normally get it. I love this in Greek yoghurt

The lemons are then sliced up and the peel and all the juices are put back into the pan along with all the pips in a muslin cloth. Then the rapid boil, the testing for set point etc. It took three (3) plates to reach setting point this time. I was much more patient and set a timer so I didn’t start pouring into jars too soon and the peel is much more evenly distributed. Interestingly, while orange peel floats if it’s jarred too quickly, lemon peel sinks to the bottom.

Above: I am amazed that I got the cloth white again after the blood orange episode.

I now have half a dozen jars of each marmalade and one of lemon curd which doesn’t keep as well so there’s no point going mad with it and making a load.

Above: The peel in this one is much more evenly distributed, I'll be okay at this one day.

I have tried both marmalades and the curd and they are all delicious. The lemon marmalade is much sharper than Robertson’s Silver Shred which is the only lemon marmalade I’ve ever seen in a shop and the orange is sweet but with that hint of bitterness that comes from the pith.

I am definitely going to make more next year, I want to try Oxford marmalade which is quite bitter and has thick peel chunks in it. Also grapefruit marmalade, kumquat marmalade, lime marmalade.....

P.S. I am never typing the word marmalade again.