I love marmalade and none of this without shreds nonsense! So to try a slightly different marmalade I decided to make one with apple and orange.
I definitely wanted one with lots and lots of shreds!
- 4 Oranges
- 1 Lemon
- 400g Apples (once peeled and cored)
- 900g Jam Sugar
- 4 table spoons of soft brown sugar
Kit Makes about 4/5 Jars (depending on the size of your jar.
- Big pan
- Stirring spoon
- Blender or food processor.
- Potato peeler
- Small muslin square
- Wax seals or jar lids
- Jam thermometer (optional)
Peal the 4 oranges and cut the rinds into shreds, then cook in a pan with 600ml of water, for about 20 minutes.
TIP : use scissors instead of a knife. This bit can be quite time consuming and you’ll be there for a long time!
Cut the oranges and lemons into wedges, any pips tie up in the muslin. Add all this to another pan with 800ml of water. Cook for about an hour. Top up with a little water and stir once in a while to stop it sticking to the bottom.
TIP : save a tiny squeeze of lemon juice in a bowl. This will help stop your apples going to brown for the next bit.
Cut up your apples into small cubes. Once the oranges have cooked for an hour, add the apples to the pan. Reduce to a low heat until soft , this takes about 20 minutes. Take out your muslin with the pips.
Allow to cool a little, then in small batches whiz in a food processor or blender. Add a tiny bit of water to help loosen.
TIP : Watch out for escapee pips.
Return all this to the pan, with an additional 200ml of water, the rinds (including the cooking water), jam sugar and soft brown sugar. Put on a low heat then stir until all the sugar has dissolved.
Turn up the heat, so boiling. Stir every now and then, for about 25 minutes. If you have a jam or sugar thermometer (posh) , the ideal temperature should be around 105C.
DO NOT BE TEMPTED TO LICK THE SPOON!
Sterilise your jars in the oven for about 10 minutes, fill to near the top with the marmalade and cover with appropriate top.
Serve with toast and plenty of tea!