Sunday, 14 February 2016
Blood Orange Marmalade with Cointreau
1.5 kg granulated sugar
4-5 l of water
75 ml Cointreau (optional)
1. Place a couple of saucers in the freezer. Then, scrub the oranges and limes to remove the wax. Place into a heavy saucepan and simmer for approx. 3 hours until the fruit is really soft. Leave to cool over night.
2. Do not discard the cooking liquor. Half the oranges and limes and scoop out the flesh into a large heavy based saucepan. Bring to the boil and simmer for half an our.
4. Discard the lime skins. Cut the oranges skins in half and with a metal spoon scrape out the pith, the skin should have a polka dot pattern on the inside. Discard the pith and finely slice the skin. Set aside.
5. Next, line a sieve with a muslin cloth and pour the cooked fruit pulp into it. Drain. Use a potato masher squeeze out to ensure none of the juices are lost.
6. Squeeze out the additional 3 oranges. Measure the fresh juice, juice from the cooked oranges and the cooking water. You need about 2.5-2.75 litres. Make up the difference with cold water. Place in a large heavy based pan. This should only be about half full. Add the sugar and orange peel. Heat up until the sugar has been dissolved.
7. Bring to a rolling boil and boil for 15 minutes. Remove from the heat and put a spoonful onto one of the saucers. Leave for 5 minutes. If it's set it'll wrinkle when touch. If not bring to a rolling boil again and boil for another 10 minutes. Repeat this process until the marmalade sets. Leave to cool for a few minutes, then add the cointreau if used. Stir.
8. Ladle directly into hot sterilised jars and screw the tops on immediately. I like to ladle/pour jams and marmalades into to ahalf litre pyrex jug and pour it into the jars. I also turn the upside down to ensure they seal.
9. Leave to cool and label the next day.