I love the whole process of making marmalade, whether it be for Traditional Seville Orange Marmalade, or with other citrus fruits. It’s time consuming, but in a wholly relaxing way; the smell of fresh oranges is mingled with the smell of freshly brewed coffee, and the only sound, other than the radio, is the sound of chopping and shredding.
I start the day before I actually make the marmalade, as in boil it to the setting point, it’s a morning of juicing and shredding, before the orange shreds are put to bed in a bath of citrus juice and water, set aside to slumber for the rest of the day and overnight. All the “gubbins” from the oranges is tied in a muslin square and is added to the juice and the orange shreds.
The next day is the “boiling” day, when the alchemy of pectin, pith and peel all comes together, to form a glorious jewelled jelly in which delicate cooked shreds of Seville orange peel is suspended like gold dust in a fragrant gel. It’s a relatively quick process after the peel has been simmered for a couple of hours, just ten minutes or less if the pectin gods are kind.
Recipe from Karen.