Shortcut Seville Marmalade Recipes

Steps:

• Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
• Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
• Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.

Steps:

• Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the marmalade.
• Halve and juice the oranges. You should have about 2 cups. Place the juice in a large pot. Using your fingers, remove the membranes and seeds from the hollowed shells and tie them up in a piece of cheesecloth. Add the cheesecloth filled with the membranes and seeds to the pot containing the juice.
• Cut the peel of the oranges into matchsticks. Put the strips of peel into the pot with the juice and the cheesecloth containing the membrane and seeds. Pour over 4 cups water, or enough water so that the water and juice cover the strips of peel (it will depend on the size of your pot). Bring to a boil and then simmer gently until the peels are soft and tender, 45 to 60 minutes.
• Allow to cool until the bag of membranes and seeds is cool enough to squeeze, about 20 minutes (be careful, it will be hot!). (You can also cover it and leave the marmalade to sit in the refrigerator overnight.) Once cooled, squeeze the pectin-packed cheesecloth until "dry." Discard. Add the sugar and salt and stir well until dissolved.
• Return the peels and liquid to the heat. Bring to a boil over high heat until the marmalade reaches the jelling point, 220 degrees F on an instant-read thermometer, 15 to 20 minutes. The peels will be shiny and glass-like. (If you don't have a thermometer, you can also dribble a few drops of the marmalade on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the marmalade, it's ready. If not, check it every 5 minutes or so.)
• While the marmalade is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Place 4 clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the marmalade, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of marmalade at room temperature for up to 1 year. Once the marmalade is opened, store in the refrigerator for up to 1 month.

Steps:

• Sliced fruit method
• Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Squeeze out the juice and keep to one side. Using a sharp knife, slice the peel, pith and all, into thin, medium, or chunky shreds, according to your preference. Put the sliced peel into a bowl with the orange juice and cover with 10 cups of water. Let soak overnight or for up to 24 hours.
• Transfer the whole mixture to a preserving pan, bring to a boil, then simmer slowly, covered, until the peel is tender. This should take approximately 2 hours, by which time the contents of the pan will have reduced by about one-third.
• Stir in the lemon juice and sugar. Bring the marmalade to a boil, stirring until the sugar has dissolved. Boil rapidly until the setting point is reached (see p. 41), 20 to 25 minutes. Remove from the heat. Let cool for 8 to 10 minutes-a little longer if the peel is in very chunky pieces-then stir gently to disperse any scum. Pour into warm, sterilized jars and seal immediately (see pp. 21-22). Use within 2 years.
• Whole fruit method
• Scrub the oranges, remove the buttons at the top, and put the whole oranges into a preserving pan with 10 cups of water. Bring to a boil, then simmer, covered, for 2 to 2 1/2 hours, until the orange skins are tender and can be pierced easily with a fork.
• When cool enough to handle, take the oranges out. Measure and keep the cooking water-you should have about 7 cups. Bring it up to this amount with more water if you have less, or boil to reduce if you have more.
• Cut the oranges in half and remove the seeds with a fork, flicking them into a bowl. Strain any juice from the seeds back into the cooking water, then discard the seeds.
• Meanwhile, cut up the orange peel and flesh into thick, medium, or thin shreds. Put the cut-up fruit into the strained cooking liquid. Add the lemon juice and sugar and bring to a boil, stirring until the sugar has completely dissolved. Bring to a rolling boil and boil rapidly until the setting point is reached (see p. 41), 10 to 15 minutes.
• Let cool for 10 to 12 minutes-a little longer if you've cut the peel into very chunky pieces-then stir gently to disperse any scum. Pour into warm, sterilized jars and seal immediately (see pp. 21-22). Use within 2 years.
• Variations
• You can use both methods for making many other delicious marmalades:
• Lemon marmalade with honey
• Use 2 1/4 pounds of lemons instead of oranges, and omit the extra lemon juice. Replace 1 1/4 cups of the sugar with 3/4 cup of honey, adding it at the same time.
• Three-fruit marmalade
• Use a mixture of grapefruit, lemons, and sweet oranges to make a total of 2 1/4 pounds of fruit.
• Ruby red marmalade
• Both pink grapefruit and blood oranges make wonderful marmalades, though I prefer to use the sliced fruit method for these fruits. Add 3 tablespoons of lemon juice to every pound of fruit.
• Seville and ginger marmalade
• Replace 1 1/4 cups of the sugar with 9 ounces of chopped crystallized ginger, adding it along with the sugar.
• Whiskey marmalade
• Add 1/4 cup of whiskey to the marmalade at the end of cooking.
• P.S.
• Don't limit marmalade to the breakfast table, for its traits and qualities can be well used in other culinary ways. I like to replace candied peel in fruitcakes with a tablespoonful or two of marmalade, and I always add some to my Christmas mincemeat (p. 74). Marmalade makes a marvelous glaze for oven-baked ham, as well as sweet-and-sour chicken or pork dishes. Best of all, 3 or 4 tablespoonfuls will make a glorious golden topping for a good old-fashioned steamed pudding.
• P.P.S.
• For generations, marmalade makers have cooked up the mass of seeds found inside citrus fruits in the belief that they are full of pectin. However, most of the pectin is actually found in the citrus peel, and I rely purely on this for the setting power in my marmalades.

Steps:

• Squeeze the oranges and keep their juice. Scrape out the pith and pips with a metal spoon, again keeping everything. Juice the lemon, too, then put the lemon shells, orange pith and seeds into a square of muslin about 30 x 30cm, and tie it with string. Leave the string long - that way you can tie it to your wooden spoon, which will make it easier to lift out later.
• Cut each orange shell into 3 petals, then finely shred with a large, sharp knife. Put the peel into a preserving pan, tip in the juices, then sit the bag in the juice. Pour in 2.4 litres/4 pints cold water and leave to steep overnight.
• Next day, leaving the bag in the pan, bring the liquid to the boil, then simmer for about 1 hr, or until the peel is soft and translucent and the liquid has reduced by one third. Turn off the heat and lift the muslin bag into a large bowl. Leave the bag until it's cool enough to handle.
• While you wait, get your jars ready. Wash 8 x 450g/1lb jars (or the equivalent volume larger or smaller jars) in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, if you've got a dishwasher you can run the jars and lids though a hot cycle, then let them dry. Put a saucer in the freezer at this point, too.
• Now for the messy bit - I like to don a pair of rubber gloves at this point. Hold the bag over its bowl, and squeeze and pummel it until you've extracted every last drop of juice and gunge through the muslin. This stuff contains the pectin - the crucial ingredient to the perfect set. You can now throw away what's left in the bag and wash the muslin, ready to re-use.
• Stir the contents of the bowl, plus all the sugar, into the pan. Stir every so often over a very gentle heat until the sugar has completely dissolved. Don't boil before all the sugar has melted.
• Slowly bring the pan to the boil. After 10 mins boiling, spoon a small blob of marmalade onto the cold saucer. Leave for a few secs, then push the marmalade with your finger. If it wrinkles, it's ready. If not, boil for 10 mins more then try again. Even if you have a sugar thermometer (look for 105C or where it says 'jam'), I'd still recommend the saucer test. If yours seems to be taking a while don't worry, it can take anything from 10 mins to 45 mins for marmalade to reach setting point, depending on your oranges. Skim off any scum that comes to the surface in the meantime.
• Once you've reached setting point, ladle the marmalade into the warm jars and seal. A funnel is really handy if you have one. The marmalade will keep for up to 1 year in a cool, dark place, and for up to a month in the fridge once opened.