Some of my fondest childhood memories growing up in the village of Lija, were that oranges were in abundance. I asked my mum for a jar of her homemade marmalade which I featured in the brunch section. She also kindly gave me the recipe.
- 900g Seville oranges
- 1 lemon
- 2 litres water
- 900g sugar
- 1 muslin bag
- 2 packets pectin
- Step 1 Wash your oranges and lemon, cut in half and remove the pips and put the pips into a muslin bag and set aside. Get a large pot and add two litres of water and boil the oranges and lemon to soften for around 15 minutes.
- Step 2 Remove the oranges and lemon from the water and let cool. Slice the oranges and lemon in your blender, by using the fluted disk for slicing. Place them back into the water together with the tied muslin bag with the pips and bring to the boil. Lower the heat and simmer for around two hours. Remove the pot off the heat and let it cool.
- Step 3 Sterilise around 4 medium sized jars and place a teaspoon in each. The reason for doing this apparently is to stop all the fruit from going to the bottom.
- Step 4 Add the sugar to the pot of oranges and lemon and let it boil again for around 25 minutes. Once this is done, let it cool and add both packets of pectin and boil once more. Let it cool once again. To test and see if the marmalade is set, add a teaspoon of the marmalade onto a saucer.
- Step 5 Pour the cooled marmalade into the jars and remove the teaspoons from the jars. Cover your jars with greaseproof paper discs and their lids, and seal for 24 hours.