John's Sunshine Marmalade Recette

Comment préparer John's Sunshine Marmalade

1. Wash the oranges thoroughly. Using a vegetable peeler, remove the zest from the oranges, avoiding the white pith as much as possible. Finely slice the zest.
2. Cut the oranges in half and squeeze out the juice. Measure the juice and add enough water to reach 1 litre total liquid.
3. Combine the orange zest, orange juice/water mixture, lemon slices, and optional ginger in a large, heavy-bottomed saucepan. Bring to a boil, then reduce heat and simmer gently for 1 hour, or until the peel is tender.
4. Add the sugar to the saucepan and stir until it dissolves completely. Increase the heat to medium-high and bring to a rolling boil, stirring frequently to prevent sticking. A rolling boil means that the bubbles are constantly rising to the surface and don’t stop when stirred.
5. Continue to boil rapidly for approximately 20-25 minutes, or until the setting point is reached. To test for setting point, place a small spoonful of marmalade onto a chilled plate. Let it cool for a minute. Push the marmalade gently with your finger – if the surface wrinkles, it’s ready.
6. Remove from heat and carefully skim off any foam that forms on the surface.
7. Ladle the hot marmalade into sterilized jars, leaving a small space at the top. Seal the jars tightly.
8. Inverte the jars to check for leaks, and leave to cool completely. The marmalade will thicken as it cools.