Tuesday, August 17, 2010
Lady (Blood Orange) Marmalade.
I only recently got into marmalade. Now I eat it pretty much everyday. Dad and I were talking about making marmalade a little while ago, and one day he called me up.
"What are you doing this weekend?" he says.
"I don't know, Dad. Why's that?"
"It's seville orange season!"
So we made marmalade.
The great thing about blood oranges is that you get an amazing red colour scheme, along with the tangy orange flavour. Not that plain old orange isn't a nice colour. I didn't say that.
Slice the oranges as thinly as you can and put in a big, wide pot.
Tie up the muslin bag with all the orange bits and add this to the pot.
Pour in enough cold water to just cover the oranges.
Cook for about an hour, stirring occasionally, until the oranges are starting to break down.
Take out the muslin bag.
Add the sugar and stir.
Cook until the marmalade is at setting stage.
Pour into your steralised jars.
Leave the lids off the jars until a dry skin starts to form on the top, then put the lids on. If you put the lids on too soon, the tops will go mouldy. Gross.
Serve on toast with heaps of butter and lots of tea.
Also, check out this girls outfit! I hope you wear something like that when you make your marmalade.