Except for setting, which drives me nuts, marmalades are easy. So while I wait for the marmalade to set, here’s the receipe.
It’s based on the St Benoit’s Three-Day Marmalade recipe from Jane Grigson with some wrinkles. First, I’m not strict about the timing. Second, I usually mix the citrus up. Third, my wife usually adds some subtle spices. Here’s what’s happening today:
Six small tangellos
Four Seville oranges
1. Slice the fruit (thinly!), put in a boiler, and cover with water. Bring to boil and keep it simmering for about 40 minutes.
2. Leave 24 hours, add a few star anise seeds, and simmer for another 40 minutes.
3. Add sugar – roughly 1:1 with the weight of the fruit and water. Bring to the boil and keep it boiling until it reaches setting point.
4. Bottle in clean, sterilized jars.
If, as often happens to me, you have to delay bottling, just heat the mix each day so it doesn't spoil.
I don’t really know how long it will keep. I’ve got jars that are more than a year old and are still fine when I open them.
The next marmalade will feature blood oranges and kumquats. Stay tuned…