This Spiced Orange Marmalade is a traditional marmalade, made with bitter Seville oranges, but it also has the added depth of flavour from winter warming spices. Cut the orange rind into thin or coarse shreds, according to taste.
Spiced Orange Marmalade Recipe
Makes about 1.8 Kg of marmalade to pot.
Keep the pips from citrus fruit, as this adds the extra pectin needed for the marmalade to set. Put them in a tied muslin cloth bag, made from a small square of cloth, as this helps remove them. And stirring marmalade, after leaving it stand for a few minutes, and before potting, distributes the fruit rind evenly as the preserve begins to set.
- 675g Seville (Temple) oranges
- 2 lemons
- 1 tbsp coriander seeds (crushed)
- 1 heaped teaspoon of ground mixed spice
- 700ml water
- 700ml sweet cider
- 500g granulated white sugar (warmed)
- 500g natural brown demerara sugar (warmed)
Cut the oranges and lemons in half, and squeeze out all the juice into a preserving pan, over a sieve to catch the pips. Place the orange and lemon pips in a small square of muslin cloth (to make a bag). Using a sharp knife cut the orange and lemon rind into shreds (coarse or thin strips) and place in a preserving pan with the juice.
Put the crushed coriander seeds in the muslin bag, and a teaspoon of ground mixed spice, with the pips, tie the bag and place it in the pan. Add the water and cider and bring it up to the boil. Mostly cover the pan with a lid and simmer for 2 hours, until the mixture has reduced by half and the peel is soft.
Remove the muslin bag from the pan. Set it aside to cool, then squeeze it over the pan to release all the juices and pectin.
Add the sugar to the pan, and stir over a low heat, until it has dissolved. Bring it up to the boil and boil rapidly for 10 minutes, or to the setting point (105°C/220°F).
Remove the pan from the heat, and skim off any scum and impurities from the surface, using a slotted spoon. Leave to cool for 5 minutes, stir then pour into warmed sterilized jars. Seal, then label when cold.