Much better this time. The oranges peeled first, and the peel shredded before plonking in pot, as per this procedure.
This time, however, the innards of the oranges were popped into a jug, water added to cover, and then blitzed into a rough pulp with a hand blender, which is one of my favourite kitchen gadgets. (I’d be less fond of it with children on the premises as there are no safety features whatsoever.)
Thence into the muslin, which had been damped first, so it could be tied into a ruthlessly tight knot. Note that it’s worth shopping around for your muslin: the Middle Class Retailer near my office sells a single 46cm square for five quid, whilst Nisbet’s sells a 1m × 10m piece for twenty pounds. That’s £20 and £2 per square metre, respectively. (Lakeland worked out at £6/m2 but it comes in 12″ squares, so hardly useful. They are, however, just about the only place that will sell you non posh jam jars.)
The finely shredded peel took only an hour to cook – crucial that it reaches the stage where it can easily be crushed by light pressure between your fingers.
The bag of innards was hoisted out, and popped into a jug with some cold water to cool it down. With the knot being firm I was able to simply hold it by the knot, and twist the bag, to get all the gooey slimey pectin out, which obligingly stuck to my hands, but could be washed off in the aforementioned jug. When I’d finished, the squeezed bag was barely bigger than a single one of the oranges I’d started with. Contents of jug then added for the second stage.
As usual for me, 1.5kg of caster sugar (to an original 1 kilo of Seville oranges) and the whole lot topped up to 3 litres. The usual boiling and waiting for “a set” followed.
Cooled for 15 mins and stirred so the peel would be more evenly distributed when finally popped into jars.
And now, having become almost as obsessive about marmalade as I once was about pastéis de nata, I shall sign off, biding you all a rousing Fat Tuesday, and a suitably mournful Lent.