Kokova Magazine

Jane Hasell-McCosh, the founder of the World's Original Marmalade Awards & Festival has kindly shared her recipes, for Seville Orange and Anytime Economy Marmalade, in time to make and celebrate National Marmalade Week from the 1st - 8th March 2014.

SEVILLE ORANGE MARMALADE

Ingredients

• 6 Seville Oranges
• 1 lemon
• 1 pint cold water
• 1lb sugar

Procedure

1. Wash the oranges and shred them very finely.
2. To each orange add 1 pint cold water and stand for 24 hours.
3. Peel the lemon thinly and shred and add with the juice to the rest.
4. Boil gently until the peel is tender.
5. Measure and to each pint of pulp add 1 lb warmed sugar.
6. Bring back to the boil and boil quickly until the marmalade sets.
7. Allow to stand for about 15 minutes and pot in to clean warm jars.

ANYTIME ECONOMY MARMALADE

Ingredients

• 6 Ordinary sweet oranges
• 3 - 4 grapefruit
• 3 Lemons
• 4 pints of water
• Granulated sugar

Procedure

1. Put fruit whole in pressure cooker with 2 pints of water (this could be done in a microwave until softened).
2. Pressure cook for 40 minutes and leave to cool naturally without de-pressurizing.
3. Chop up fruit removing pips.
4. Add two more pints of cold water.
5. Measure into jam pan.
6. Add 1lb of sugar to every pint of liquid and fruit (warm the sugar first).
7. Boil rapidly until setting point is reached - this can be decided by taking a spoonful and putting onto a saucer in the fridge until cold and then testing to see if a skin has formed.

This is a very easy marmalade to make. It is economical in its use of the pressure cooker, and it uses sweet oranges which are far cheaper than Seville oranges. It is a very convenient recipe as it can be used at any time of year, and tastes extremely good as the grapefruit adds a sharpness to the citrus flavour.