This classic marmalade recipe is a wonderful way to spend an afternoon in your warm kitchen and use up a glut of oranges. Adding lemon juice at the end gives a little extra zing to cut through all that sugar.
3 HOURS + COOLING MAKES 5 x 350G JARS A LITTLE EFFORT
- Seville oranges 1kg
- lemons 3
- jam sugar 1.5kg
1 Heat the oven to 120C/fan 100C/gas ½. Wash six jam jars with warm soapy water then put into the oven for 45 minutes to sterilise. Cut the oranges and two of the lemons in half, then squeeze really well to remove as much juice and flesh as possible. Pour this into a large pan, catching any pith or pips in a sieve. Transfer these into a muslin cloth.
2 Cut the orange and lemon halves into quarters then remove all of the thick pith, putting this into the muslin too. Shred the peel into 2mm-thick slices, then put into the pan. Tie the muslin up tight and add to the pan with 2 litres of water. Bring to the boil and gently simmer for 2 hours until the peel is very soft. Remove the muslin bag into a bowl and allow to cool, then squeeze it back into the pan, trying to get every last drop out.
3 Put a plate into the freezer and add the sugar to the pan. Simmer the marmalade for 20-25 minutes or until thickened, stirring regularly and also skimming any scum off the surface. Put a teaspoonful onto the frozen plate then leave for a minute. When the marmalade is ready it will form a skin and wrinkle when touched with your finger. If it doesn’t pass the wrinkle test, keep boiling and test again after another 15 minutes. Juice the remaining lemon and stir into the marmalade. Divide between the jars and seal the lids. Kept in a cool, dark place and left unopened it will last for six months. Once opened, keep in the fridge and use within one month.
PER TBSP 32 kcals | fat 0G saturates 0G | carbs 7.9G | sugars 7.9G fibre 0.1G | protein 0G | salt 0G
Chicken and leek bake
When it comes to ease and convenience, a traybake is hard to beat. Here, the sweet oniony-ness of leeks and the depth of flavour that chicken thighs and bacon bring, plus richness from cheese sauce and crunch from breadcrumbs, makes for a comforting midweek meal.
1 HOUR | SERVES 4 | EASY
Continue reading your story on the app
Continue reading your story in the magazine
A five-ingredient classic that hits the spot every time
April Preston’s Devon kitchen is a unique hideaway designed to bring in the outdoors
Healthy one-dish wonders
We’ve made some of our favourite comfort foods a little bit lighter, but they’re still just as hearty and indulgent
Slowly does it
Relax. It’s Sunday. Take it easy with a slow-roast beef shin for a late, laid-back lunch inspired by the menu at restaurant Liv
Make the most of surplus kale and bacon on this spicy flatbread
Time and patience is what you need to make kimchi, a Korean staple of fermented vegetables that makes a perfectly soothing weekend project
Whether it’s salmon, steak or chicken, give your favourite staples a new twist
Cook with the season
How to make the most of the best winter ingredients
3 Ways With Peanut Butter
Explore the full potential of this storecupboard staple
10 things I love about Ashikaga, Japan
Chefs share the unique ingredients, traditions and dishes of their home cities. This month, we discover the historic city north of Tokyo with Masaki Sugisaki of Dinings SW3