The first ever national marmalade week is being celebrated here in the UK. It kick-starts in the Lake District on 25th February for two wweeks. Not wanting to miss an opportunity I am making Orange Ginger Marmalade and a new Lemon Marmalade. I will be selling them at school to help raise money for our new Fairtrade Tuckshop.
675g sugar per 450g pulp
Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
Cut the peel finely or coarsley according to preference
Put the peel in a large bowl with the bag of pips and the juice. Add the water and leave to soak overnight
Weight the preserving pan and make a note of the weight.
Put the soaked peel, pith and pips into it with the water and juice
Bring to the boil and simmer until the peel is soft and the contents of the pan have been reduced by half - approx 1 hour
Lift out the bag of pips and pith squeexing it against the side of the pan with a wooden spoon
Reweigh the pan and subtract from this weight the original weight of the empty pan to calculate the weight of the remaining pupl.
Add 675g warm sugar to each 450g of pulp, stir until all the sugar has dissolved
Bring to the boil and boil rapidly until the marmalade is set when tested on a cold saucer.
Remove any scum and leave to cool slightly
Pot and seal whilst still hot
Makes about 6-7 jars.
Something a bit different try to celelbrate marmalade week.