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.

Recipe

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)

Method

1. 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,
2. Cut the oranges and lemon in half and squeeze all the juice out into the large deep pan.
3. 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.
4. 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
5. 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.
6. 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.
7. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools.