SEYMOUR MARMALADE
Loosely modeled after Dundee brand. The resulting quality has everything to do with your citrus selection. Obviously, it turns out best with fresh, preferably organic and/or homegrown fruit. I get most of mine from my mother-in-law's potted orange tree. Every year, she carries it outside for the warm months, and back indoors over-winter. In a pinch, I've made it with the sweeter Clementine type, but if so, I add more lemons to rebalance the bitterness/sourness. It's not an exact science.
Ingredients:
2 lbs = 907 g, Seville or bitter oranges
qty 2, lemons
8 cups = 1.9 L, water
4 lbs = 1.8 kg, cane sugar (preferably organic, white, raw or Turbinado)
Code: Select all
Instructions:
1. Wash citrus well. Place whole in saucepan or large pot.
2. Add water, cover, bring to boil, simmer 1 hour until fruit can be easily pierced.
3. Remove fruit and place on plate to cool.
4. Slice fruit into rings of desired thickness, removing the pips and seeds as you go. Return the pips and seeds to the pot of juice, boil 10 minutes to extract natural pectin. Strain them back out and discard. This should be adequate pectin to set the jelly, but some people add store-bought pectin. Once I did so, but the whole batch set-up far too firmly, and wasn't easily spreadable on toast.
5. Add your mushy slices to the juice, return to a boil, stir-in sugar until fully dissolved. Stop stirring and boil hard for 1 hour or until setting point, about 220°F/
6. Test by placing a small spoonful on a cold saucer. Wait a minute, then tilt the saucer. The marmalade will wrinkle or stay put when it is thoroughly cooked.
7. Pour or ladle into warm, sanitized jars. Immediately close and wait to hear them seal.
