A great way to bring a bit of sunshine into what can be the very grey last days of winter is to get busy with making marmalade. Seville oranges are a British favourite, as they are too bitter to use for most purposes, but they do provide a good, sharp breakfast marmalade to wake you up in the morning. However, not everyone is a fan, so I’ve turned my hand to using other citrus that gives a milder result (more being shaken aware than being slapped?), and it just so happened that I got a load of blood oranges delivered recently in my veg box.
I know that jams, preserves and marmalades can seem like a bit of dark art, and that marmalade in particular is often thought of as being rather daunting. I think it’s really just a matter of patience. In fact, marmalade it is the sort of thing that is perfect to make on a quiet weekend when you’re just pottering around at home, as you spend Saturday juicing the fruit and shredding the peel, then boiling everything up and letting it sit. Then on Sunday, you get to do the “fun bit” with the sugar, engaging in what seems like alchemy to turn a pot of watery orange peel into a sweet, tangy and glowing confection.
I always find that there is something rather therapeutic about peeling and slicing all those orange peels, with the wonderful orange aroma filling the kitchen as you prepare and cook the fruit. All that orange oil being spritzed into the air as you handle the peel does leave you feeling rather invigorated!
As I was using blood oranges, I was expecting this to really impact on the final marmalade – something rich and red was surely going to be my reward, yes? Some of my oranges had quite dark red skin (a good start) and when I cut into them, I was pleased by the bright red flesh and juice. I was expecting that the resulting marmalade would be a jolly red colour…but in the end, it was a deep shade of orange. A nice colour, just not red. So all in all, just a touch disappointing, but not the end of the world! And of course, the flavour was still fantastic – obviously a strong orange flavour, but without some of that bitterness that you get with Seville oranges, but not the sweet jelly you get when using the very fine peel from sweet oranges. As I had used all of the peel, not just the coloured part, it still had enough of a bitter tinge to balance all the sugar in there.
When making marmalade, you should in theory be able to get a good set using just the peel, sugar and water, and rely on the fruit membranes and pips to give you enough pectin. I’ve made marmalade this way in the past with everything from Seville oranges to grapefruit, but my experience is that you can end up boiling everything for absolutely ages. This can concentrate down the sugar, resulting in a very sweet marmalade, and I think the longer you boil everything, the more of an impact this has on the flavour, and I suspect you probably lose some of the delicate aromatic orange oils (or not – I’m a home cook, not a scientist, so just a theory of mine). So I cheat – I want everything to be done more quickly, and I want a reliable set, so I use half normal granulated sugar and half jam sugar (with pectin). Sure, it makes me a massive cheat, but it works.
While I bemoaned the lack of a vibrant crimson colour in the final marmalade, I was able to ensure the colour was on the dark side. I used about 100g of dark muscovado sugar rather than white sugar. I think using all muscovado sugar would be too overwhelming, but using about 10% does make it a shade or two more intense, and adds a little extra something to the finished marmalade.
This recipe makes about 5-6 normal sized pots. It’s excellent on hot toast with melted butter, but it has lots of other uses. Try folding it into fruit cakes or sponge cakes for a robust orange tang, or add it to gingerbread and melt to use as a glaze. Or get very creative…add to the shaker and mix into your cocktail of choice. Try a spoonful mixed with gin and then add your tonic…
To make Blood Orange Marmalade (makes 6 pots):
• 1kg blood oranges (5-6 oranges)
• 500g jam sugar (with pectin)
• 100g dark muscovado sugar
• 400g white caster sugar
• 100ml lemon juice
• small knob of butter (size of an almond)
1. Wash the oranges. Cut in half and juice them.
2. Take each of the pieces of peel – trim off the membranes on the inside (keep them!) and cut the peel into fine shreds.
3. Measure the orange juice, and top up to 2 litres with water. Add the shredded peel. Collect that various seeds, membranes, any peel offcuts and anything left in the orange juicer (such as pulp) into a piece of muslin, tied securely, and add to the pot.
4. Put the pot onto a medium heat and cover. Bring to the boil, then simmer for around 2 hours until the peel is very soft. When done, turn off the heat and leave to sit overnight.
5. Strain the liquid from the pot (keep the shredded orange peel!). Squeeze as much as you can from the muslin bag – this will extract pectin, and you should notice the liquid coming through the muslin a bit thick. Once you’ve got as much as you can from the bag, discard the mush inside.
6. Measure the liquid – if necessary, top up to 1 litre. If you’ve got more, don’t worry – add it all to the pot.
7. Return the liquid to the pot with the peel and the sugar, and place over a medium heat until the mixture comes to a boil. Add the lemon juice and the knob of butter, then keep on a medium heat until it comes to a rolling boil. Skim off any foam that forms, and start to test regularly for a set(*). It’s hard to say how long this takes – it might be 10 minutes, it might be 40 minutes. Just be sure to keep an eye on the marmalade – burnt marmalade is not nice.
8. When you have a set, remove the marmalade from the heat and leave to sit for 12 minutes (it will thicken slightly – this helps to ensure the strands “float” in the marmalade and don’t sink). Decant the hot marmalade into sterilised jam jars and seal(**).
(*) How to check for a set? Chill a saucer in the fridge. Put a little marmalade on the cool plate, and return to the fridge for a minute. Push with your finger – if the marmalade visibly “wrinkles” when you push it, the marmalade is done. If it stays liquid, then cook longer and check again after a few minutes.
(**) How to sterilise jam jars? Wash in hot, soapy water, and then rinse very well – do not dry them. Now place up-side down on the shelf of a cold oven, and heat to 100°C / 210°F for 20 minutes. Remove from the oven using gloves, allow to cool slightly (they should still be warm) and fill with the hot marmalade. You can leave the jars in the oven with the heat turned off until you need them, as this keeps the glass warm, and warm glass is much less likely to crack when you add warm jam (science, eh?). Remember to sterilise the lids by washing in hot, soapy water, then rinsing well and then boiling them in a pot of hot water for a few minutes.
Worth making? 100% yes! This is easy to make, but the result is delicious, and I think so much better than the manmade that you can buy. You can also customise according to your preferences – you can add spices, fresh ginger or even a dash of whisky or brandy to lend a little extra kick.
10 responses to “Blood Orange Marmalade”
I used to buy Duchy Original’s blood orange marmalade for my parents (in Holland), but haven’t been able to find it for the past two years or so. I think they have had bad blood orange harvests recently. I never even thought of making marmalade, until I saw “Paddington”. So I think you’re quite on trend 😉
(Don’t think I’ll be making any though, five pots would last me more than a life time…)
Hi Cynthia – didn’t make the Paddington connection, but nice to be so trendy without even knowing it 🙂 You’re right about having all those pots – I use a lot of marmalade, also in baking and desserts, but if you’re only having it once in a while, it might be just a little bit excessive to make so much.
this sounds wonderful!
I think you’d have to get very lucky with your blood oranges for the marmalade to convey the colour. You know you’re on to a winner when the colour has started bleeding through the peel. Sounds delicious 🙂
Yes, you’re right on the colour. I tried making pink grapefruit marmalade, which ended up a very gentle golden colour. Delicious, but not a hint of pink in there. I’ve also tried making limoncello with grapefruit (a future post), and event there, none of the pink seeps from the skin…the colour is a bright acid yellow! I wonder if anyone that actually gets a red colour has just used some other colouring? I know a lot of natural colours react to acidity, so perhaps there are folk out there using artificial dyes? No place for that in marmalade!
Reblogged this on Westminster Enterprise Centre and commented:
Make your own or just visit Moira @ Made in Maida Vale http://www.madeinmaidavale.co.uk
Looks great :))
loved the post! i love blood orange. such a great idea.
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Reblogged this on Chef Ceaser and commented:
I really love this.