'I'm making marmalade tomorrow' I informed C yesterday evening.
'What, you're messing around with pans of boiling sugar?'
'Well be careful you don't burn yourself'
Why does everyone keep telling me that? Sheesh, you have one accident in twenty odd years of culinary endeavour and suddenly everyone thinks you're not safe to be left alone in a kitchen.
But thank you all for your concern :o)
Despite the fact that I still have four jars left from last year's marmalade making I couldn't pass up this most welcome of preserving opportunities.
Just when everything is flat and grey, and Christmas already a distant memory the Seville oranges arrive to cheer everything up. Filling the house with the smell of sweet, orangey boiling is my idea of a good time.
I use Delia Smith's recipe as a starting point. I slice the peel in the food processor cutting up any bits that escape the blade with a knife. The pith disappears as the marmalade cooks.
You need a mountain of sugar.
Before Christmas I bought a jar of preserved ginger with whiskey. It was a mistake, I hadn't realised it had whiskey in it until I checked my receipt and discovered it had cost £5. Ouch. Never mind I thought, I expect I'll find a use for it. I did. In the marmalade it went. I chopped the ginger and threw it in the pan of cooked oranges with its whiskey-sodden syrup and the sugar.
Boil it up. Be careful it is very hot. Don't burn yourself ;o)
Testing for a set is always a testing time. I hardly ever manage to get it to the stage where it wrinkles on a cold saucer. I boiled this batch of marm for 25 mins and still no wrinkles. Pot it anyway. Put it somewhere cool and it will set as it cools. It always does.
Ladle carefully into sterilised jars. A jam funnel makes life easier.
I got ten jars of Ginger-Whiskey Marmalade.
I am satisfied, sticky and unscathed :o)