| Ingredients 2kg oranges 2 cups water 1kg Jam Setting Sugar A knob of butter (10g) Walnuts to taste Method Peel oranges with a potato peeler ensuring as little pith as possible is taken with the peel and slice the peel very finely into 2cm lengths. Squeeze oranges and reserve juice (without seeds). Roughly chop remains of the squeezed oranges and put into muslin bag. Place the muslin bag and peel in saucepan with 2 cups of water. Boil until peel is soft (approx 15 mins). Top up the water if the mixture begins to boil dry. Drain mixture through colander and reserve liquid and peel. Squeeze excess liquid from muslin bag and discard solids in bag. Place reserved orange juice, peel and one cup (250mL) of drained water from orange remains (from muslin bag) in large, heavy based 6 litre pot. Add Jam Setting Sugar over low heat, stir until dissolved. Do not allow to boil at this stage. Add knob of butter, increase heat and bring to full boil (a boil that cannot be stirred down). Add Walnuts to taste Boil for 4 minutes then remove from heat, skim off any foam and test for set. Then stir to distribute peel and bottle in pre-sterilised jars immediately. To test for a set: Remove the pot from the heat, put a small amount of jam on a chilled plate or saucer and allow to cool. Gently drag a teaspoon from the outside of sample towards the centre, if the surface wrinkles, the setting point has been reached. If this does not happen, return to boil and retest at 2 minute intervals. Tip: This recipe was prepared with Valencia oranges which we recommend for best results. If this orange variety is not available, Navel oranges are also suitable. Cooking times and results may vary according to the orange variety used and the natural variation of the fruit itself. Makes approximately 4-5 medium sized jars (soft set marmalade). |