Bitter orange marmalade with rosewater and almonds

Bitter orange marmalade with rosewater and almonds

By
From
New Middle Eastern Food
Makes
4.5 kg
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Very thinly slice 6 Seville oranges (about 1.5 kg whole weight) and 2 lemons, reserving the pips. Put the slices of fruit in a large bowl and cover with 3 litres water. Put the pips into a small bowl and cover with 500 ml water. Leave both to soak for 24 hours.
  2. Put the fruit and its soaking water into a large pan. Scoop the pips into a small square of muslin and tie it loosely to form a little bag. Tuck it into the fruit in the pan. The soaking water from the pips should also go into the pan with the fruit.
  3. Bring the pan to the boil, then lower the heat and simmer gently for 2 hours. Remove the bag of pips and add 2.2 kg sugar. Stir over a low heat until the sugar has dissolved. Increase the heat and squeeze the bag of pips over the pan to extract as much pectin as you can. Stir well. Bring to a fast boil and cook for 20–30 minutes, or until the marmalade reaches setting point. While it is boiling away, put a couple of saucers in the freezer to chill them.
  4. Test to see if the marmalade has reached setting point by placing a spoonful on one of the chilled saucers and returning it to the fridge to cool. It is at setting point if it forms a wrinkly skin when you push your finger across the surface. When it reaches setting point, remove the pan from the heat and skim the froth from the surface. Stir in 60 ml rosewater and 50 g flaked almonds that have been toasted in a dry pan, and leave to settle for 10 minutes. Skim off any more froth, then carefully ladle the marmalade into hot, sterilised jars. Seal while hot and store in a cool place. Keeps for up to 12 months.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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