Marmalade

Commonly referred to as Scottish staple, while tracing its roots back to Spanish quince preserves, this classic preserve is a delicious spread for the best of toasted yeast and wheat delicacies.

7 oranges

Equal parts water to Orange

Equal parts sugar to orange/water concoction

10g pectin

30ml yuzu

Method

Take your delicious oranges, trim the tops and bottoms from them, slice them vertically, lay the halves down flat, and slice them as thin as possibly horizontally. A good quality, sharp knife is desired.

Take weight of your sliced oranges (mines was 1200 grams) and add that amount of water. Place concoction on the stove, then turn up to medium heat.

After around 10 minutes, crank the heat to full bore, stir regularly, and once a turning boil is acquired, return heat to medium temperature.

Simmer the pot for roughly 10 minutes.

Place your boiled oranges into a container, cover with lid or glad wrap, and allow to rest overnight.

So after boiling my water/ orange concoction, I had a neat 2kg of substance. Therefore, I required 2kg of sugar. Results may vary depending on the type and quality of the oranges, but I trust you get the gist.

Anyway, equal parts sugar to water/ orange concoction is required.

Mix your pectin with the sugar, place the sugar and orange concoctions back into the previously used pot, and gently bring to a simmer.

Once pot reaches 70c or so, turn up to a full boil.

Boil for roughly 10 minutes, or until a gel forms around the sides of your pot, just near the highly viscous liquid.

Add the yuzu and stir through.

Now, to perform your wrinkle test.

Drop a tablespoon of marmalaide onto a plate or something similar, then place it into the fridge for 10 minutes or so.

Pull the marmalaide out once it has chilled, then run your finger through it.

It should resemble the wrinkles on your nan’s face (or your grandpa) when your finger runs through it.

If your marmalade resembles wrinkles, it is ready to be jarred.

If it doesn’t, mix a little more pectin with a little more sugar and boil again for 5 minutes or so.

Make sure your jars are well sanitised, then pour in the marmalaide, being careful not to spill any on your fingers or hand, then place the lid on tightly.

The following day, once your preserve has set, spread all over some buttered toast and enjoy some divine marmalade on toast.

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#pickle pro-tip: A good jam, preserve, or marmalaide needs to hit a certain brix level and pH level. If you have the time and finances, get hold of a brix tester and a ph reader. Getting a 60 brix reading and a pH of 3 will provide you with well set, jammy results.