Lady Marmalade

1 Feb

Oranges and Lemons

I’m not the only one in the Cakes dynasty with a gift for the sweet stuff. My big sis, Louise Cakes is a dab hand in the kitchen too. Believe me, you should taste her Pavlova – to die for! So, imagine my delight when she was totally and utterly up for making a me 1, or 2, or 80 jars of preserves.

Yesterday, the marmalade making began. It all started with a text…

“Just about to start macerating the oranges to make Seville marmalade 2moro, never done it before so wish me luck!” Errrr mascer-what-ing now? Goodness me. “Good luck!” I replied, after asking what on earth mascerating means.  If you really must know, it means softening or breaking into pieces using a liquid. So now you know!

So yesterday, the mascerating began, and looked like this…

mascerating

This is step one – squeeze out all the juice from your oranges, then chop up the peel. Use a food processor if you’re clever like big sis! Soak the peel & juice together with some water overnight.

mascerated

The following morning you should wake up to a bowl full of mascerated goodness! Boil this lot up for a couple of hours til the peel is tender, then add loads and loads and loads of sugar, and a wee bit of lemon juice

sugar and lemon

Stir until your sugar dissolves and then boil rapidly until your marmalade reaches the holy grail – setting point.

boiling marmalade

To check put some marmalade on a chilled plate and squish it with your finger. If it wrinkles, it’s ready. Beware though…molten hot sugar and fingies don’t alway like one another….

setting point

When it’s ready, pour into sterilised jars….

marmalade jars

And put a lid on quick sharpish!

finished marmalade

Et voila! Perfect Seville orange marmalade. It’s been given the seal of approval by Big Bro in Law, and fellow blogger Dave of Dave Johnson’s Photography, so it must be good.

By now you must have noticed that I have a bit of a soft spot for Hugh Fearnley-Whttingstall (actually I prefer his 3 hungry boys at the moment, but that’s between me and you…) Here’s his version of Seville orange marmalade. It’s Seville orange season, so get out there and get some and get making some marmalade. Yum! Thanks sis.

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5 Responses to “Lady Marmalade”

  1. Louise February 2, 2012 at 12:00 pm #

    In case you’re interested the recipe came from a book called Jam, Jelly & Relish by Ghillie James.
    http://www.bookrabbit.com/author/index/authorid/34/Ghillie-James

Trackbacks/Pingbacks

  1. Roobarb and Strawbs « Shoreditch Bakes - February 6, 2012

    […] MASCERATE!!!!! (we learnt this word last week in the marmalade session) […]

  2. Shoreditch Bakes « Shoreditch Bakes - April 1, 2012

    […] sis (she of jam, relish, and marmalade fame) was in town this weekend, and as a couple of cake aficionados, we had to go and test the […]

  3. Pimp my cake « Shoreditch Bakes - June 14, 2012

    […] sponge, with fresh strawberry compote instead of jam. With this one you get to macerate the fruit (remember that?) Check out Rhubarb & Rose for an inspirational rhubarb version. I reckon rhubarb and […]

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