For our marmalade here in Gregans we-
- use navel oranges instead of the traditional seville, they give a less bitter flavour
- wash the oranges very well if not using organic
- finely grate the zest of the oranges with a microplane and boil it 3 times in water
- for every 10 oranges being used, peel 9, thinly slice all and remove pips
- add same weight in jam sugar and a muslin spicebag with crushed cardamom, cinnamon, clove & used vanilla pod
- cook on low heat stirring until sugar is fully dissolved, then medium heat until ready
- once the marmalade shows signs of setting on a cold plate, stir in the zest.
- cool slightly before either jarring it or transfer to a container and cover the surface with wax paper
How I Do It: David Hurley's Marmalade
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