Dark and stormy marmalade

Dark and stormy marmalade

By
From
Citrus
Makes
10 x 450g jars
Photographer
Mowie Kay

I like to keep my regular Seville orange a pure affair, but the darker, chunkier sort lends itself well to stronger flavours. My favourite is rum and ginger and the flavour is robust enough to be reminiscent of one of my favourite cocktails, the Dark and Stormy. There is no overnight soaking in this recipe but it does require more stove time.

Ingredients

Quantity Ingredient
500g seville oranges
1.2 litres water
100g stem ginger, rinsed and finely chopped
2 limes, Finely grated zest and juice
1 lemon, juiced
600g preserving sugar
600g dark muscovado sugar
30-50ml dark rum, (according to taste)
a generous dash angostura bitters

Method

  1. Put the whole oranges into a preserving pan or large saucepan and cover with the water. Bring to the boil, then turn down and simmer for up to 1½ hours, until the oranges have softened – you should be able to easily pierce the skin with the handle of a wooden spoon. Leave to cool.
  2. When the oranges are cool enough to handle, scoop out of the water and cut in half. Scrape out the pips and the worst of the white membrane. Pile these into a square of muslin, then tie into a bundle. Return this to the pan and simmer the liquid for a further 10 minutes.
  3. Chop the orange peel – I do this in a fairly small dice rather than strips. Add this to the pan along with the stem ginger, lime zest and juice and lemon juice. Finally, add the sugars. Stir on a low heat until the sugar has dissolved, then turn it up to a rolling boil. Check for setting point quite quickly – after 5 minutes – and at intervals.
  4. When setting point has been reached, take off the heat and leave the marmalade to stand until it has cooled and thickened slightly. Pour in the rum and bitters, then stir once more to make sure the peel is evenly distributed. Ladle into sterilised jars and seal.
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