Mandarin Orange Marmalade
While our winter markets are full of lovely oranges and we need that extra Vitamin C… here's a wonderful recipe for marmalade, from my mother-in-law Marie Louise Barretto, an army wife, who has been making all kinds of jams and marmalades for years. It’s a bit tedious, but absolutely and totally worth it.
Makes around 650g (2 small jars or 1 large bottle)
Ingredients 3 Kinnow or 4 Nagpur mandarin oranges (around 600g) 2½ cups sugar 1 cup water 2 tablespoons lime juice
1. Peel the oranges. Remove the pith (the white part lining the inner side of the peel) and cut the rind (peel) into fine strips, less than 1” long.
2. Peel the orange segments and keep the pulp. Reserve the pips (seeds). You should get around 2½ cups of loosely packed pulp and rind. 3. In a large pan, heat together the rind, pulp, sugar, water, lime juice and pips (tied in a muslin cloth). Once the mixture reaches a boil, cook on high heat for 20 minutes, stirring occasionally. Cool. Squeeze out all liquid from the pips and discard them. Keep the mixture overnight in the fridge to absorb flavours. 4. The next day, boil for another 15-20 minutes. Do the gel test. Remove from heat. 5. While still hot, pour into 1 or 2 sterilized glass jars. Cool and store in the fridge.
Gel Test: To test for the gelling or setting point of jams, place a glass saucer in the freezer for 5 minutes. Put a spoon of jam or marmalade on it. Return to the freezer for 30 seconds. If it sets and is not runny, then it’s done. If not, cook for a few more minutes and test again.