It’s wet and windy outside so I’m having one last marmalade-making session, which should see us through the year. For Cougar’s benefit, here’s my recipe:
3lbs Seville oranges (approx 12)
2 lemons
2 limes (optional)
6 pints of water
4.5lbs of preserving sugar
Spoon of black treacle
Some dark rum
Wash fruit and cook whole in a large pan of water until soft (approx 1.5hrs). Remove fruit from water, halve it all, scrape out flesh and pips and return to pan with the liquid. Slice the Sevilles’ skins thinly (to taste) while pulp, pips and juice returns to the boil. Let it reduce by half then strain the liquid and return to pan. Add the chopped peel and bring to boil. Stir in the sugar and bring it up to 105C. Just before it reaches this point I chuck in half a glass of rum and the dark treacle. Once it hits 105C remove from heat and begin decanting into sterilised jam jars (carefully). Easy!