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Saturday, January 12, 2013

Earl Grey Marmalade and Dark Marmalade

Left: Dark marmalade; Right: Earl Grey marmalade
Realised it is marmalade orange season. It's such a short season, and they are hard to find - I guess not many people here are making marmalade. I don't know what else you can make with them - they are too bitter for most things. As soon as I realised it is time (season is basically January and that's it) I wanted to hunt for them.

We found them in Arax Market in Watertown today. So then I had to make marmalade. I had nearly 3 lb of oranges, so decided to try two variants. One (the dark marmalade) is direct from my AFRC Institute of Food Research 'Home Preservation of Fruits and Vegetables' book (first published in 1929; basically the preserving Bible; it's out of print but Grandma found me a copy when I first started jamming). The other (the tea marmalade) just occurred to me as I was assembling the ingredients: it seemed like it should work.

Below is the basic marmalade recipe. You can make it pure without additions for the traditional deal, or add either tea or molasses for my two variants.

Note: if you can't get hold of Seville oranges; lemons, limes and grapefruit (or some combination of citrus fruit) all make good marmalade - but don't use sweet oranges alone, they lack the sharpness you need.

(makes 4 jars)

600g Seville oranges (approx. 4 medium ones)
1/2 tsp citric acid (or add one lemon along with the oranges)
~1.3 litres water
1.2 kg sugar
for dark marmalade: 2-3 tsp molasses
for tea marmalade: 1 Earl Grey teabag (if doing again, use 2 or more teabags: the flavour was lost with only one)

Wash the oranges thoroughly. Chop into quarters. Cut out the pulp. Squeeze the juice into the pan. Put the remaining pulp and seeds into a muslin square in a colander over a bowl. Repeat for all the quarters of all the oranges. Then thinly slice the rind pieces (do not remove pith) and add them to the pan. Tie up the muslin with all the pulp and seeds in it into a tight bundle, then add it to the pan. Add the water and citric acid (and teabag if using). Bring to the boil and simmer, covered, for 2 hours or until the rind pieces are soft.

Remove the muslin bag and squeeze it between two plates to get as much liquid back into the pan as you can, then discard the contents. Also remove the teabag if using. Add the sugar (and molasses if using) and stir while dissolving / coming to the boil. Boil hard (taking care to check it is not sticking to the bottom of the pan) until setting point is reached.

Let stand for ~30 min before putting in sterilised jars. If you jar it too soon the rind pieces will rise towards the tops of the jars and there will be an inch or two of rindless jelly at the bottom - not the end of the world, but not as pretty as if it is evenly dispersed. I am often too impatient so I know exactly what this looks like.


Both set beautifully. The dark one is especially beautiful and delicious. You can't really taste the tea - should have used more teabags (or used strong brewed tea instead of water)... Although it is still lovely as plain Seville marmalade.
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