1. Pre-soften the fruit by putting oranges, water and lemon juice in a pan and bringing to the boil. Remove from the heat and keep warm for a couple of hours in a low oven. Warm the sugar in the oven in a heatproof bowl at the same time.
2. When the oranges are soft and cool enough to handle, cut them in half and scoop out all the insides into the cooking water. Put the skins aside to dry out a little.
3. Put the juice, pips, pulp and cooking water into the TM bowl and cook 15 minutes/Varoma Temperature/Speed 1 – tilt the measuring cup at an angle so that the liquid can reduce a little. If the liquid looks like it might bubble out onto the lid, reduce the temperature to 100°C.
4. Strain the liquid through the steamer basket into a jug, using the spatula to push as much pulp through as possible. This thicker liquid is high in pectin and helps to give the marmalade a good set.
5. When the TM bowl has cooled slightly, put the orange skins in and pulse briefly 3 times to chop; repeat with one or more brief pulses if you wish to have a finer cut. Tip out the peel and reserve. Variation: you can cut the rind by hand if you like a more rustic look.
6. Weigh in the sieved thick juice and chopped peel. Add the same weight of sugar.
7. Cook 20 minutes/100°C/Speed 1. Leave off the measuring cup and add ½ to 1 tsp of butter to prevent froth. If the mixture boils up onto the lid, increase to Speed 2 and decrease the temperature for a few seconds to 90°C. Add another knob of butter and increase to 100°C again.
8. Test for set and, if necessary, cook a few minutes more, re-testing every 3 minutes.
9. To ensure the fruit doesn't float to the top of the jars, allow the marmalade to cool for 10 minutes before potting in warm sterilized jars. Cover immediately with sterilized lids.
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