I’ve been sitting on this post for about a week now so I thought I’d better hit the publish button before Seville oranges disappear from the shops. Marmalade is something I’ve always wanted to make but never got around to it. This year I was determined to do it!
I was really inspired by this wonderful book I found in the library – “Marmalade” by Sarah Randell. It includes recipes for all different varieties of marmalade – including lemon and gin which I’m loving the sound of 😉
The following recipe is an adaptation of Sarah’s dark and moody marmalade. It’s a really easy recipe which involves boiling the whole oranges – no straining!
Spiced rum marmalade
Makes eight jars
1kg Seville oranges
50ml spiced rum (or whisky)
Place the whole oranges in a large pan and cover with water. Bring to simmering point and simmer, covered, for 1 1/2 – 2 hours or until the oranges are really soft.
Using tongs, remove the oranges from the pan to a bowl. Tip the cooking liquid into a measuring jug.
When the oranges are cool enough to handle, piece them and squeeze the juice into the measuring jug. Now slice the oranges, chopping the peel up to whatever thickness you desire. Discard the pips.
The liquid should be 1.5 litres, so top up with extra water if need be. Pour into the pan with the lemon juice and sugar.
Heat over a low heat, stirring to dissolve the sugar. When all the sugar has dissolved, turn up the heat to a rolling boil. Boil for 30-35 minutes or until setting point (104.5 on a sugar thermometer) If you don’t have a thermometer, a good way to test it is spoon a little marmalade onto a very cold plate (I pop one in the freezer before I begin) and leave it for 30 seconds or so. Lightly push it with your finger and if it wrinkles slightly, it’s ready.
Take the pan off the heat and stir in the spiced rum. Leave to settle for 15 minutes before pouring into hot sterilised jars. Seal and leave to cool.