Up until now, I have managed to only post "baked" creations in this blog in accordance with the name I gave this thing. But how could I resist this beautiful sunshine in a jar?
It was when we first moved to the Blue Mountains 5 years ago, I went to the local market and met the "Jam Lady" who appeared at many of the markets around the mountains selling her jars of jams and marmalades. She had several marmalades and I asked her which one I should try. She said of all the marmalades she makes, her favourite was the Seville Orange one.
Who am I to argue with the Jam Lady? I bought a jar off her and I never looked back.
What I did was to look up Stephanie Alexander's recipe for Seville Orange Marmalade and cooked dozens of Seville oranges for the next few years.
Seville Oranges in Australia are available in the month of August. Not all green grocers have them, so you may need to ask your local one to procure some for you.
Last year, however, a fellow jam maker (otherwise known as a friendly witch) in the mountains told me to cooke the whole fruit in water for a couple of hours before chopping them into small strips.
This makes chopping much easier and I will never make marmalade any other way.
I like the jelly in my marmalade, so I always put plenty of liquid in my marmalade. Sometimes this requires more time, sugar and pectin, but the results are worth the trouble.
This year, I cooked 10 Seville Oranges and made about 24 jars of a standard Bonne Maman size. I have already given some away. Some of my friends and family are waiting for their supply for the year. I should have just enough left for our consumption until August next year.
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