Five on Friday- 5 Step Marmalade

Another Friday, another Five on Friday joining with Amy.

This week I have been busy marmalade making and in five easy steps I will explain how to make the Victorian version of Mrs Beaton's Marmalade. The recipe comes from a book about jams and jellies from Victorian times.

I did have a quick look at my facsimile copy of Mrs Beaton...it's a great book if you want to do a spot of weight lifting to improve arm muscle tone! I found the same recipe although it sounded tricky using loaves of sugar.

 

So here is a modern version and I have to say it is very tasty.

Ingredients

1 kilo Seville oranges

1 kilo preserving sugar

600 ml water

*** Step 1***

Using a sharp knife peel off the rinds of the oranges. Put in pan and cover with water. Boil until rind is tender ( about 90 minutes) and then drain and cut rind into small matchstick size pieces and put aside.

*** Step 2***

While orange peel is cooking, peel off thicker part of pith on oranges. Chop up oranges into small chunks and throw away excess pith and pips. Reserve orange chunks and any juice.

*** Step 3 ***

Wash about 5 jams jars in hot soapy water, rinse and dry with clean tea towel. Place in oven at 180 C and leave for 10 minutes to sterilise.

*** Step 4 ***

In a large pan place sugar and 600ml of fresh water. Bring to boil and allow to bubble until all the sugar has dissolved. Add the orange chunks, juice and chopped orange skin and boil briskly for about 25-30 mins.

*** Step 5 ***

While fruit is bubbling put a saucer in the freezer to chill. After 30 minutes of fruit boiling carefully put a teaspoon of marmalade onto chilled saucer and look to see if a skin forms after a few seconds. If it doesn't continue to boil for a further few minutes and test again. Turn off heat and ladle marmalade into clean jam jars.

This makes a delicious quite chunky marmalade which is ready for immediate use. Enjoy!

Barbara x