Not exactly seasonal, but I wanted to start with a classic. This works well with Seville oranges, but regular ones work as well. I think I got the recipe from Delia Smith.
- 2 kg Oranges
- 2kg jam-making sugar (with pectin)
- about a litre of water
- Peel the oranges and cut the fruit into thick slices. Reserve the peel.
- Cut about a quarter of the peel into very thin strips. Put into a muslin cloth and tie with cooking string.
- Put the sliced oranges, water, sugar and remaining peel into a large, heavy-bottomed pot and bring to a boil. Place the bag with the sliced peel into the pot, keeping the tied end out of the mixture.
- Once the mixture starts to thicken, remove the oranges and peel and place in another muslin cloth. Wearing thick rubber gloves, squeeze as much liquid out of the contents into the pot. Careful, it will be hot!
- Turn the heat down, empty the sliced peel into the liquid and continue to simmer the liquid until it thickens. When a small amount poured onto a saucer and left a couple of minutes forms a skin, doesn’t slide around and doesn’t run together when a finger is drawn through it, then it is ready.
- Pour boiling water into the screwtop jars to sterilise. Pour out the water, fill until nearly full with the hot marmalade and scew on the lid.
- Turn the jar upside down until cool. This will seal the jar.