Will I never learn that I’m not very good at using up marmalade? I love the making of it, and the heady orange smell right through the house, and I love the fact that you have to seize the few short weeks when Seville oranges hit the stores. But while I race through a jar of jam a week, and we can clean out a jar of chutney in a single meal, the marmalade does tend to sit around. I use it on the rare morning when I want toast for breakfast, or for a peanut butter-marmalade sandwich (a surprisingly tasty combination) midway through my summer bike rides. But it takes a while to use up a jar.
Despite all that I made more marmalade today, both the traditional Seville orange stuff, and the more exotic Meyer lemon marmalade, because Meyer lemons have a short season too and it seemed a nice idea. And just for good measure I had a slice of toast with the last of the 2012 marmalade, after giving a number of jars away and offering several to the last Well-Preserved preserve swap.
Having said all that, I do have high hopes of the current two batches, given that I actually read the recipe through this time and used the appropriate amount of sugar. We boiled the oranges in water first to soften them up, then removed the pits and white pulp and chopped the peel up pretty finely. Then came the second boil, with sugar, and then a water bath, because we wanted to be sure we hadn’t let any nasty bugs in when we were not looking. One jar broke cleanly between the base and the jar, leaving marmalade in the water. Either it was faulty, or it was sitting too close to the bottom of the canner and it didn’t like the heat.
Seville orange marmalade
(Increased and adapted from “Jellies, Jams and Chutneys, Preserving the Harvest” by Thane Price)
9 Seville oranges
2 blood oranges
1 kg sugar
Simmer the fruit for an hour in 8 cups of water, moving the oranges around frequently to be sure they all get super-soft. Take them from the water, and let them cool down before quartering and removing the seeds and pith (and putting in a muslin bag) and slicing the peel as thinly or as thickly as you like.
Measure the water that’s left, and add liquid to make up 7.5 cups. Add the sugar, then the chopped up peel and fruit (as well as the tied-up bag of pits), and heat until the sugar has melted. Then bring to a fast boil for 15 minutes or so, until it’s thickened enough so that you can run a finger through a blob on a chilled plate without it running straight back together.
And it all looks so pretty, with the sun shining through in the background.
Luckily the casualty was a one of our 15 jars of Seville marmalade rather than a Meyer lemon one, where we used the same marmalading principle, but got just 3-1/2 jars of the stuff.
Time will tell which one tastes best.
Now has anyone got any ideas of things to do with tart orange or lemon marmalade?