Spiced orange marmalade

Home made marmalade is a real treat. Will you save it for yourself or give it away as gifts?

INGREDIENTS

1.4kg Oranges (preferably Seville)
1 Bart cinnamon stick
8 Bart cloves
1 Bart star anise
1tsp Bart coriander seeds
2.7kg preserving sugar
CuisineBritish
IngredientsFruit
LifestyleGluten Free, Vegetarian, Vegan, Dairy Free, Treat
OccasionsBrunch
CoursesCakes & Sweet Treats
Prep Time30 Minutes
Spice Seville Orange Marmalade Cinnamon1

METHOD

  1. Halve the oranges and squeeze out the juice and pips. Place the pips and any membrane that has come away during squeezing, in a square of muslin with the spices. Tie tightly with food safe string.
  2. Slice the orange peel as thickly or thinly as you like and put in a preserving pan with the orange juice, the muslin bag and 3.4 litres of water.
  3. Simmer gently for about 2 hours until the peel is very soft and the liquid reduced by about half. Remove the muslin bag, squeezing it well and allowing the juice to run back into the pan.
  4. Add the sugar and heat gently, stirring, until the sugar has dissolved.
  5. Bring to the boil and boil rapidly for about 15 minutes until setting point is reached, that is, when a small amount of marmalade placed on a saucer will wrinkle when cooled and pushed with a finger.
  6. Remove any scum with a slotted spoon and leave to stand for 15 minutes. Stir then pot in sterilised jars and cover.

Tip: Do not boil the sugar until all the sugar has been dissolved. On step 5, if the marmalade doesn’t wrinkle when testing, continue to boil for a further 5 minutes and repeat.

Spiced orange marmalade

Home made marmalade is a real treat. Will you save it for yourself or give it away as gifts?

1.4kg Oranges (preferably Seville)
1 Bart cinnamon stick
8 Bart cloves
1 Bart star anise
1tsp Bart coriander seeds
2.7kg preserving sugar
  1. Halve the oranges and squeeze out the juice and pips. Place the pips and any membrane that has come away during squeezing, in a square of muslin with the spices. Tie tightly with food safe string.
  2. Slice the orange peel as thickly or thinly as you like and put in a preserving pan with the orange juice, the muslin bag and 3.4 litres of water.
  3. Simmer gently for about 2 hours until the peel is very soft and the liquid reduced by about half. Remove the muslin bag, squeezing it well and allowing the juice to run back into the pan.
  4. Add the sugar and heat gently, stirring, until the sugar has dissolved.
  5. Bring to the boil and boil rapidly for about 15 minutes until setting point is reached, that is, when a small amount of marmalade placed on a saucer will wrinkle when cooled and pushed with a finger.
  6. Remove any scum with a slotted spoon and leave to stand for 15 minutes. Stir then pot in sterilised jars and cover.

Tip: Do not boil the sugar until all the sugar has been dissolved. On step 5, if the marmalade doesn’t wrinkle when testing, continue to boil for a further 5 minutes and repeat.

Products Used

BART3088 JAR SMALL SPICE CINNAMON STICKS
BART3088 JAR SMALL SPICE CLOVES SEED
BART3088 JAR SMALL STAR ANISE
BART3088 JAR SMALL SPICE CORIANDER SEED

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