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 glass dish (5litre 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, squishing all juice from fruit, reserve the liquid, and allow peel to cool.
9, Using a knife cut 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!