Paddington’s guide to making marmalade the British way

Monday 09 October 2017

Everyone knows that marmalade is Paddington's favourite spread - straight from the jar or in marmalade sandwiches - and the more chunks the better!  Below you'll find a delicious recipe from Karen Jankel for Seville Orange Marmalade, perfect for toast (or sandwiches!). 

Marmalde on toast - iStock-184969643 - CREDIT antares71
Marmalade on toast! Image credit: iStock/antares71

Ingredients for the marmalade:

Seville Oranges (to make 1kg at a time)
Cane sugar (approximately twice the weight of the oranges)
Lemons (one for each kg of fruit)

Special equipment for the marmalade:

A preserving pan or really large saucepan
A fine-meshed sieve
A jam funnel
A good supply of clean jam jars with lids

 

Marmalade on toast with tea! Credit George Dolgikh

Marmalade on toast with tea! Image credit: iStock/GeorgeDolgikh
 

Method for making marmalade:

Wash the oranges, cut them in half, then and place them in your preserving pan or saucepan.  Pour in water so the oranges are completely covered and then bring to the boil.  Simmer the fruit for two hours, topping up the water as necessary so the oranges remain covered in water and the peel is cooked.  Remove from the heat and allow to cool.

While your oranges are cooking, turn on your oven to a low temperature (about 120c) and place all of your clean jam jars into the oven to sterilize them.  It’s best to warm your sugar in the oven at the same time.  Place two or three saucers into the freezer, and leave your jars in the oven as they need to be hot when you fill them.

Once the two hours are up, remove your oranges from the stove and allow to cool.

This is the time-consuming bit!  One at a time, remove the orange halves using a slotted spoon scrape out the pulp and place in the sieve over a large bowl.  Press through the sieve, discarding any pips as you go.  Try to keep as much of the pulp as you can.  Using a sharp knife, slice the peel into thin strips (or thicker pieces if you like your marmalade really chunky).  Place all of the cooking liquid, peel and pulp into the bowl and then, using a measuring jug, return this to the preserving pan making a note of how much you have in total.

Now, add your warmed sugar, using the same volume of sugar as your fruit mixture.  This is why the quantity given at the beginning is only approximate as it can vary quite a lot.  The important thing is to make sure you have a good supply of sugar before you start.  Stir in the sugar, adding the juice of one lemon for every kg of oranges you started with (again, this is approximate). Stir thoroughly and place the pan back on the heat and bring to a rolling boil.  

Now you have to keep a careful watch over your marmalade until it reaches setting point.  If it’s overcooked it will taste like treacle and if it’s undercooked it will be too runny.  It can take anything from 15 to 25 minutes to be ready so you need to start testing it from about 14 minutes onwards.

Do this by dropping a small spoonful onto one of the saucers you placed in the freezer.  If the top wrinkles when you try pushing it across the saucer with your finger then it is ready.  Keep cooking your marmalade and testing it until it’s ready and then remove the pan from the heat straight away.  After about five minutes, start to fill your hot jars, using a ladle and a jam funnel.  You should make sure the jars are filled almost to the top and then screw on the lids.  As the marmalade cools, the lids will seal themselves.

Recipe credited to (c) Karen Jankel 2017.

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