An abundance of citrus fruits means it’s marmalade-making time. Sweet oranges, lemons and grapefruit are available all year round but the bitter Seville oranges which make the best marmalade have only a short season from about the middle of January to the end of February.
Scrub the oranges and pick off the small disc at the stalk end. Place in a large saucepan and cover with
Cut each orange in half and, using a teaspoon, scoop out the pith and pips into a small saucepan. Add the remaining
Cut up the soft peel, coarsely or finely according to how you like the marmalade. Return the peel to the original saucepan containing the water. Add the sugar, add the treacle if a dark marmalade is preferred, then add the lemon juice and the strained water from the pith and pips. Stir over low heat until the sugar has dissolved. Bring to the boil and boil rapidly for a set – about 15–20 minutes. Draw the pan off the heat, skim and pour into warm, dry jars. Cover with waxed paper discs while hot and seal when cold.
© 1977 Katie Stewart estate. All rights reserved.