“Oranges and Lemons say the bells of St Clements!”, the oranges and lemons, of the nursery rhyme, refer to the citrus fruits which used to be unloaded at the nearby wharves close to St. Clements, a small church situated in St. Clements Lane, Eastcheap, London. This classic St. Clement’s Marmalade, made from oranges and lemons, has a lovely citrus tang, with a light, refreshing flavour. It is the perfect breakfast marmalade, when spread on freshly toasted and buttered bread.
St. Clement’s Marmalade Recipe
Makes about 2.25 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.
- 450g Seville (Temple) oranges
- 450g regular sweet oranges
- 4 un-waxed lemons
- 1.5 litres water
- 600g white granulated sugar (warmed)
- 600g natural brown demerara sugar (warmed)
Wash the oranges and lemons, then halve, and squeeze the juice into a large pan, over a sieve to catch the pips. Tie the pips and the internal white membranes (stripped from the peel) in a muslin cloth, or cheesecloth bag, so they are easy to remove, shred the orange and lemon rind into thin strips, and add it all to the pan.
Add the water to the pan, bring to the boil, then cover and simmer for 2 hours. Remove the muslin bag, leave to cool, then squeeze any liquid (and pectin) back into the pan.
Add the warmed sugar to the pan, and stir over a low heat, until completely dissolved. Bring to the boil, and boil rapidly for about 15 minutes, or until the marmalade reaches setting point (1 OS°C/220°F).
Remove the pan from the heat, and skim off any scum and impurities from the surface with a slotted spoon. Leave to cool for about 5 minutes, stir, then pour into warmed sterilized jars and seal. When cold, label, then store them in a cool, dark place.