Make the Orange Marmalade with whole fruit that Kate made with Angharad of The Preservation Society. This is the marmalade Kate used for her Chocolate and Marmalade cake on Escape to the Farm.
Makes 5-7 jars
Scrub fruit, put whole into a pan of boiling water with 1.25 ltrs of water. Bring to the boil and then simmer for 2.5 hours until can pierce easily with a knife.
When cool, take out and measure cooking water – should be 850ml – make up to this amount if less.
Cut oranges in half, remove pips with a fork and putting in a bowl, strain juice from pips into cooking pot – discard pips.
Cut orange peel and flesh into thick, medium or thin shreds, add lemon juice, cook for 5 minutes before adding the sugar and bring to the boil – rolling boil 105 C for 10-15 mins until setting point achieved, a little longer for a darker, more unctuous marmalade.
Check temp, saucer test.
Leave to cool for 10 mins before jarring – can add 25ml of whiskey.
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