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I’ve used Seville oranges for this marmalade which are sour and perfect for this, but really any citrus fruit works. My preference is for the sourer citrus like grapefruit, lime and lemon though. • Although it’s fairly straight forward, there are a few things to be aware of and adjustments you can make: • This version I’ve reduced the sugar a bit so it’s not quite so sweet, but that also means it doesn’t completely set. If you really want your marmalade to set; use equal quantities of fruit and sugar. • The pips add bitterness and flavor as well as pectin which helps it set. This is why I scoop them out and put them in a bag to boil. You may also want to keep more of the insides of the fruit in the marmalade rather than scooping that out as well. Sometimes I do, sometimes I don’t. In this case I scooped out quite a lot because it came out easy and will produce a nice clear marmalade. • Soaking the cut peel overnight helps soften it. This is good for citrus with tough skins, but for softer skinned citrus like Meyer lemons for example I’d probably skip this step and just go straight to boiling- which also works to soften the peel. You want the peel to be soft, but not disintegrate. • You can’t really go too far wrong though regardless of what you do. I’ve only had one batch fail where I put too much water in with some soft-skinned Meyer lemons. I soaked them overnight, boiled for ages to reduce the water, got interrupted and put it aside for a day to return the next day to finish. Boiled them again to a soft mush and forgot to stir so it burned as well. • Good luck and enjoy! • Seville Orange Marmalade- • Makes approximately 6L • 5kg Seville oranges • 3L Water • 3kg Sugar • Method • 1. Juice the oranges • 2. Scoop out the pips and set aside in a cloth bag • 3. Finely slice the peel and add to the juice • 4. Add water to oranges, cover and leave to soak overnight • 5. The next day, place on the stove and add the bag of pips, pegging it to the edge of the pot so it doesn’t fall in • 6. Bring to the boil and cook until the peel is quite soft and it has reduced by about ¼. Stir it regularly so it doesn’t stick and burn • 7. Add sugar and stir to dissolve • 8. Bring back to a rapid boil, stirring often and continue to cook. It should look translucent and the top should start to go wrinkly and form a slight skin- if you add more sugar the skin will be more pronounced. • 9. Sterilise clean jars in an oven set at 110°C for approximately 30 minutes while boiling the lids for about 2-3 minutes to sterilize as well • 10. Remove marmalade from the heat and pour into the warm jars- a cut-off funnel makes this a bit easier • 11. Screw on the lids while everything is still hot, Let the jars cool on the bench before storing somewhere cool and dark • Music- Press Start by Adi Dick. • https://turnbullmixtape.bandcamp.com/...
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