There is something so satisfying about marmalade, the flavour, the smell, the simplicity. Now I can see why Paddington bear loves it so much.
Actually spending the time making it my self at home was so fun and made the house smell incredible. I wont paint the picture too harmoniously though as it was a bit of a messy job. However once its all in the pan you have time to tidy up while it bubbles away.
Then again, maybe you aren’t a whirlwind in the kitchen like me and you can sensibly cook with out it looking like there’s been an explosion. I’m such a messy cook and end up with ingredients everywhere and dishes piled high.
Marmalade feels quite nostalgic for me, it takes me back to breakfast when I was a child. Grandma would always make me marmalade on toast. I just love it. I cant think of a more delicious thing to spread on my toast in the morning. Ok maybe apart from honey which is another favourite of mine. I seem to have a lot in common with fictional bears like Winnie the pooh and Paddington.
There was a bunch of blood oranges left over from a workshop so making marmalade seemed like the perfect plan. I added cardamom and rose to make this one a little different, but feel free to leave those ingredients out if you wish. Its also really delicious plain.
This recipe only makes a few jars so if you have loads of oranges or want to make a big batch then just double it and use a really large pan. I only made four jars from it, which was intentional however; it is a shame as I have had a few family members request a jar. I will definitely have to make more soon. Now is the perfect time of year for it while its citrus season. I will hve to try some different flavour combinations. I really fancy making one with lemons or limes.
Blood orange season flashes by so fast that this is a great way to capture their beautiful flavour for a little longer.
makes approx. four jars
- 500g blood oranges approx. 8-10
- 1 lemon
- 1kg granulated sugar
- 10 cardamom pods (whole but bashed slightly)
- 1 to 2 tsp rose extract (optional)
- Peel the skin off three or four of the blood oranges and use a peeler to remove most of the white pith, then finely slice with sharp knife and place in a large pan,
- Cut the oranges and lemon in half and squeeze all the juice out into the large deep pan.
- Place the left over orange / lemon half’s in a large piece of muslin cloth with the cardamom pods and tie up with some string and place in the pan, and then add 2 pints of water and boil for 1 hour.
- remove the muslin bag and place in a colander over a bowl and press to remove any juice (it will be hot so use something to push against it. pour any juice into pan
- add the sugar and place back on the stove at a medium heat until the sugar has dissolved then turn up the heat and bring to a steady rolling boil, stir only a few times for 15 / 25 minutes . It can take up to 30 minutes to reach setting point, so keep testing.
- take a spoonful of the mixture and place on a very cold plate (I put a plate in the freezer before hand) and see if it sets, if it does then pour into sterilised jars.
- Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools.