What fruit can you only buy in and around January? What? You want another clue. What fruit tastes bitter and inedible but makes a delicious breakfast accompaniment when turned into a preserve? Ah Yes! I’m sure you have got it!
In this day and age you seem to be able to buy any fruit at any time of the year, providing it has been shipped far enough, however, miss the Seville orange season and you are stuck! Unless, of course, you have some in the freezer. Which is what happened this week. OK, so I know it is January, but the husband pointed out a couple of weeks ago that he was opening the last jar of marmalade. Unbelieving, I looked. He ( for once) was right. Now I knew I had some Seville oranges in the freezer and, being a good girl and rotating the freezer stock, I decided to make the marmalade with these and then buy more to put in the freezer for when this batch of marmalade ran out.
To my surprise I hadn’t got my marmalade recipe on this blog yet. Well, this may be because it isn’t, strictly, my recipe. It is, in fact, the traditionally-made recipe from a good friend, that I adapted to make in my microwave. However, unlike so many of the other recipes, I cannot make this into short-time short-cut recipe in the microwave as the fact is the segments of orange have to boil in sufficient water to cover them and then this must be reduced with a good rolling boil after the sugar is added.
However, there are the usual benefits of no sticking to the pan or constantly stirring a steaming pot. So here goes.
Ann & Fiona’s Microwave Marmalade recipe
2lb of Seville oranges and 1 lemon
1.5 lb jam sugar
2lb granulated sugar
walnut-sized nub of butter
1 litre water
1. Wash the fruit in very hot water to remove wax and dirt.
2, Quarter the oranges, cutting down and then across
3, Cut the lemon in to 8 pieces
4, Place in very large pyrex or similar heat-proof glass dish (3litre size)
5, Pour over 1 litre of water boiled in kettle.
6, Heat on full power in MW until boiling. (About 10 mins)
7, Simmer for another 10 mins – or until the inner peel looks translucent
8, Strain through a colander saving all the liquid, squish all juice from fruit, then allow peel to cool.
9, Using a knife skim-slice off the membranes and pith from the outer peel of the orange segments
10, Place the orange segments into a food-processor, add about a tea-cup-full of the juice and chop until the peel is of the desired fineness (if you want very little peel or thin strands of peel omit this stage, just select the nicest peels and slice very thinly with a sharp knife)
11, Place cut peel and all the juice back into the large glass heatproof dish and add the sugar – stirring well.
12, Heat on full power until bubbling – about 10 – 15 mins – stir well then add the nub of butter (this helps prevent ‘foaming’ and makes a clearer marmalade)
13, Heat on full power for 5 mins then for 5 at medium (half power) to prevent boiling over
14, Test for set (see here), teaspoon of marmalade onto a cold dish, put back into the fridge. Continue to simmer the marmalade while this cools.
15, If set is achieved (test portion ‘wrinkles when pushed with finger and is sticky’) then prepare jars. If not – continue simmer until set achieved – test every 5 mins.
16, Prepare jars for potting up (see here) and fill. Cover with a jam-pot cover and elastic band. Label when cool and ENJOY!
I’ve now been out and bought enough Seville oranges, with accompanying lemons, for three more batches and dropped them into the freezer, each bag containing 2lbs of oranges and one lemon.
There’s no mass-produced alternative to beat home-made marmalade!
Do you make your own?
Do you have a favourite recipe – there are so many – some without Seville oranges at all!
Do share, you know I love to hear from you