Seville Orange Marmalade (with ginger) and the joys of a Jam Funnel!


Yesterday I was given a Jam Funnel!  Yes, these things do indeed exist; had I not been seen decanting copious amounts of marmalade recently without one, by my friend Anne, I might never have known about these wonderful inventions … she promised me one for my birthday but I said I couldn’t wait that long and so I am now looking admiringly at the latest gadget in the kitchen.  I can see my chutney making and jam making days are to be transformed.  This is the very same Marmalade Recipe that works beautifully (an Aga recipe, but can be adapted) 

Seville Orange Marmalade (with Ginger) – makes about 10lb

3lb Seville oranges, juice of 2 lemons, 6lb sugar (preserving sugar the best), 4 pints of water.

The night before, put the sugar to warm at the back of theAga.  Put the oranges and the lemon juice in a large pan.  Cover with 4 pints of water.  If the water doesn’t cover the fruit use a smaller pan.  If necessary weight the oranges down with  a plate to keep them under the water.  Bring the pan to the boil, cover and transfer to the Simmering Oven overnight.  Next morning remove the lid, stand a colander on a deep plate, lift out the fruit and put in the colander.  Allow to cool enough to handle.  Leave the orange liquid in the pan for the time being.  Cut the oranges in half, scoop out all the pips and pith and add these to the orange liquid in the pan.  Bring to the boil for 6 minutes with the lid off.  Strain the liquid through a sieve, pressing the pulp through with a wooden spoon.  This thicker liquid is high in pectin and will help the marmalade set.  Pour half of the liquid into the largest Preserving Pan you have.  Cut up the peel with a sharp knife, as thin as you like it.  Add half the peel to the liquid in the large pan with half (3lb) of the sugar.  Stir on the simmering plate until the sugar has dissolved.  Transfer to the boiling plate and boil rapidly for 15-20 minutes until setting point is reached.  Leave in the pan for 10 minutes to cool a little and then pot, seal and label.  Repeat for the remaining batch.

If you like the thought of adding ginger, add 8oz chopped preserved ginger after the sugar has dissolved.

PS Find yourself a Jam Funnel and you will no longer have to run the hazard of pouring boiling hot marmalade or jam either over your hand or down the side of the jam jars!

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