CHEF RAGHU’S MARMALADE RECIPE

2lb marmalade oranges, 2 sweet oranges, 1 lemon. 6pts water crystallized sugar. If making a thick marmalade always soak the skins in the given liquid 24 -26 hours. Wash the fruit, half them and squeeze out the juice. Shred the skins very finely with knife. Put the skins and juice into a basin and cover with five pints of water. Put the pips into a bowl and add the remaining pint of water. Allow to soak for 24-36 hrs. Put the fruit and water into preserving pan and add strained liquid from the pips. Bring slowly to boiling point, simmer gently for about 2 hrs or until the skins are perfectly tender. Measure the pulp and allow 1lb of sugar to each pint. Return to pan, add sugar and bring to boiling point in order to dissolve sugar. Stir frequently. When dissolved boil briskly, stirring, 15-20 minutes or until marmalade sets when tested. Pips are rich in pectin (this stuff sets the marmalade) should always be soaked in water and strained or tied in a muslin bag and boiled with the fruit. The first boiling, which takes place Before the sugar is added, should be slow and continue until the bulk has reduced by roughly one third. Less than one third may give a watery marmalade which will not keep. After the sugar is added simmer slowly until it is dissolved, then boil rapidly until a set is obtained. Setting may take place after 10-20 minutes depending to what extent the liquid was reduced in the first boiling. Over boiling after the sugar is added gives a syrupy marmalade with a poor flavour and colour. Allow to cool in the pan until a skin forms on top before putting into jars.

Note: Marmalade has a first setting point between 10 - 20 minutes, if this stage is allowed to pass it means prolonged boiling which reduces bulk and spoils colour and flavour. To test if the marmalade is ready to set, place a little of the liquid on a cold saucer and watch if it sets.