Marmalade is one of my favorite things. I love it spread over a warm piece of toast or slathered on top a cooking vanilla buddy or pound cake.
Unlike other jams and jellies marmalade has texture. It has tension of flavors with chewy bitter peel suspended in the fragrant syrup.
Making marmalade was quite the task until I was introduced to the method in Nigella Lawson’s delightful How To Be A Domestic Goddess. This methods dispels any notion of marmalade’s fussy preparation.
- Citrus peel 2 pounds
- Sugar 5 cups
- Lemon 2 juiced
Place a plate in the freezer.
The peel is boiled for two hours until soft. Add hot water if the level gets too low.
Strain, but do not discard the remaining liquid or the peel. The liquid should be brought to a boil for a few minutes and then strained back into the marmalade’s cooking pot.
The peel can be sliced with precision or roughly chopped. Regardless of your style work to achieve s uniform size. Cooking will be more even and your results more consistent.
Add the sugar and peel to the pot with the liquid. Bring to a boil. Let it go for about 15 minutes. Test the consistency on the frozen plate after 10 minutes. Place a blob in the center. The syrup should wrinkle when pushed with a spoon.
Store in sterile jars. Enjoy on toast, scones, pound cake, as you like.