This past Monday was the kick off of the National Marmalade Week in the UK! To celebrate this old school sweet we invite you to visit 2 of our favorite makers : No.98 – Handmade Couture Preserves (UK) and Preservation Society – Small Batch Preserves from Montreal.
A few weeks ago, my friend Julie invited me to a fab marmalade workshop at la QV with Camilla Wynne’s from Preservation Society. It was an afternoon of sticky pleasure and Seville oranges yumminess. For more details on this workshop read about it here.
Whole Fruit Marmalade Recipe from Preservation Society
{Makes 5 X 250 ml Jars}
You will need :
- 2 lbs citrus fruit
- Juice of 2 lemons
- 5 c. sugar
Place the citrus in a large pot and cover amply with water.
Boil for 2 hours, topping up if necessary to make sure the fruit stays submerged.
In the meantime, place a plate in the freezer and prepare your canning jars.
Drain, let cool slightly, then chop to desired thickness, removing seeds. Mix this with the sugar and lemon juice in a large pot.
Cook on medium-high, stirring often to dissolve sugar and prevent it from burning. When the foam subsides and the bubbles cover the surface, test for doneness by putting a tsp. on a plate in the freezer for 2 minutes. If the marmalade wrinkles when pushed with a finger, it’s ready.
Remove from heat and stir patiently for 5 minutes to disperse the peel through the jelly, then fill your sterilized jars and heat process 5 minutes.
Marmalade wil keep up to 2 years and is considered only to improve with age.
- Camilla Wynne
