As you know I am a fan of this particular farm in Spain their love and passion for growing organic oranges spreads across from Spain to our shores and into our kitchens like rays of the sun. You can buy these beauties from River Ford Organics, or Waitrose and a few independent retailers. This week on BBC radio Solent I talk about the farm marmalade making and here is the recipe the wonderful farmers send with their beautiful orange:
Ingredients: 1 kilo of Ava Marie Seville Oranges.
2.5 kilos of sugar.
- Weight the empty pan and note it down (for stage 12)
- Wash the oranges and lemon dry.
- cut out the pips, saving them in a cup.
- Cut the peel of the oranges and lemon into shreds.
- Place the fruit into a stainless steel container.
- Weight it and or every half of kilo of fruit add 1.5 litres of water.
- From this measured water,take out a drop to cover the pips in the cup. If the measured water reaches 3 litres, remove 1/4 of litre.
- Leave to soak over night.
- The Following morning place the pips and the gelatine in a muslin sack and tie it to the handle of the pot, where you are going to cook the marmalade.
- Squeeze the bag thoroughly and make sure it stays in the water with the peels.
- Boil everything for approximately one hour until the peels are soft. ( make sure its a soft boil and cover with a lid or make a foil lid so that the liquid does not evaporate too much.)
- Remove from the heat and weight the pan. Take away the weight of the pan and for each kilo of fruit add 1 kilo of sugar.
- Slowly sir in the sugar until it has dissolved. Once it has dissolved slowly bring it to a rolling boil (stir continuously)
- Cook for about half an hour to a maximum of 45 minutes.
- take the pan off the heat when you are checking for setting point. To check for setting point you will need to remove a small amount from the pan and place on drop onto your plate that in the fridge. once it has cooled on the plate you can do the wrinkle check, pushing the marmalade with your finger and it will wrinkle.
- Once you are satisfied with the set, pour into clean sterilised jars, lid and leave to cool.
Useful information and tips:
To sterilise jars wash and place in an oven for 10 mins. leave in the oven until required.
When cooking marmalade, you will feel it thicken when you stir the marmalade with your wooden spoon, the more you cook marmalade the earlier it will be to recognise the texture change whilst cooking. Just before she sets it starts to shimmer and glow turning silky.