Welcome to the first Emma Bridgewater Factory Kitchen blog of the year and I hope you’ve all had a truly festive Christmas. If you’ve enjoyed Emma’s book Toast & Marmalade and Other Stories, you’ll recognise this delicious image Emma conjures up:
“…Mum has been making large quantities of deep, dark, gold marmalade, using as little sugar as possible, plus a few spoonfuls of black treacle.”
Our famous Black Toast design boldly declares “toast & marmalade” as Emma’s favourite food so it seems only right that we makes lots of it here in our own kitchen. January is the season for marmalade making when luscious Seville oranges appear and although a year-round favourite, the sharp, citrus tang and jewel-like colour is especially welcome on dark, chilly days.
Luckily I have a tried and trusted recipe for marmalade and the results are wonderful. Allegra McEvedy’s book Big Table – Busy Kitchen 2013 is one I refer to often in the kitchen. Full of useable recipes, my copy is quite battered and held together with lots of sellotape!
This recipe is easy to do and makes lots of lovely marmalade so is well worth the time and effort. Because of the short, seasonal window for making this recipe its appropriate that the horrible weather gives you the chance to take the time at home watching your hard work and effort unfold!
Ingredients – (makes 3 litres):
- 1kg Seville oranges
- 2 lemons
- 2.7kgs granulated sugar
- 1tbsp black treacle
- Firstly; scrub the oranges and lemons in warm water
- Choose a large pan and drop a large piece of muslin clothe (about 50cm square) over the top
- Cut the oranges and lemons in half and squeeze the juice through the muslin into the pan
- Next; grab a dessert spoon and scoop out all of the inside, pith and all into the muslin. Twist the top and let it fall into the pan with the top of the muslin wrapped around the handle
- Take the now empty orange and lemon rinds, thinly slice them and pop them into the pan
- Now you should have a twisted muslin bag, filled with the innards and thinly sliced rind all in the pan
- Add 3.4 litres of cold water and bring it all to the boil, then simmer for around 2 hours
- Reduce the liquid to by about a third but don’t rush or you will get very tough pieces of rind
- One done; squeeze everything you can out of the muslin bag into the rind water which now should be quite rich in texture and slightly thickened
- Once any juice or oil from the muslin is squeezed out, add the sugar and treacle BUT!! do not boil until all the granules have melted
- Now boil for around 20 minuted, stirring occasionally. If you have a sugar thermometer, you want to hit around 105C
- Test the setting point by using the old saucer in the fridge test! Pop a saucer in the fridge to cool then pour a little marmalade onto it. If it develops a light skin and wrinkles when you push it with a finger, that’s done for me
- Ladle the marmalade into a sterilised jar and top with wax paper and tada! Your marmalade should last for up to a year.
We’re already on our third batch here at the cafe due mainly to the huge number of staff toast orders (so it must be good) and it seems to be going on everything else too; its especially good on ham hocks.
Enjoy and cook well.