Yesterday morning I passed a shop with a sign outside that said ‘Seville oranges in season – make that marmalade’, so I decided to give it a try. Once I started searching for recipes on google I felt a bit disheartened about how time consuming it seemed, but managed to find an ‘absolutely fail-proof easy marmalade’ recipe, using a blender or food processor. The ingredients are simply oranges and sugar, it only takes 30 minutes to make and tastes great. Don’t worry if the orange mixture looks thick and dry once you’ve blended it - as soon as it hits the saucepan and is heated with the sugar it becomes glossy and loosens up. You could add some finely chopped stem ginger if you fancy. If you want to give some of the marmalade as a gift then decorating your jars with some pretty fabric and string/ribbon/elastic band makes all the difference (click on this link for a photo of my decorated ginger hot chocolate jars: http://katielovescooking.wordpress.com/?s=ginger+hot+chocolate). Alternatively you can use a kilner jar, which looks quite professional.
Make sure you sterilise your jars (recycled jars are fine) the following way first: ‘Wash them well in hot, soapy water, rinse well with hot, clean water and dry with a clean cloth. Then put the jars in an oven preheated to 140 degrees/Gas Mk 1 for 10 minutes. Put the contents into the warm jars, seal and leave until completely cold’ (from www.nigella.com).
Ingredients (makes approx 5 jars of marmalade and keeps for 6 months)
6 oranges (any type is fine)
Wash the oranges and remove any blemishes. Grate the zest of two of them using a cheese grater, and put the zest aside. Cut each orange in to eight pieces, removing any visible pips as you go. Place in a blender/food processor until finely ground. Boil the orange mixture with the grated orange zest and the sugar in a saucepan, stirring occasionally, for 20 mins. It splatters, so be careful.
Sterilise the jars as per the instructions above and fill with the marmalade. Keep in the fridge.
Recipe from the Jerusalem Post