23 INCH WIDE REFRIGERATOR

If you don’t have a factory kitchen with industrial sized equipment, don’t use quantities larger than I’ve given.

You will need:

1 kg Seville oranges
2 litres water
500 ml freshly pressed “not from concentrate” apple juice (from a carton)
1 large lemon
2 kg jam sugar (with added pectin)
6 half kilo jars
A few saucers and a nylon sieve
Cinnamon sticks and a shot of whisky are optional extras

I’ve followed quite a few marmalade recipes over the years and while they’ve never been difficult, they’ve always been fiddly, laborious and often monotonous. Standing at the counter for an hour slicing fruit isn’t my idea of fun.

My aim, here, is to speed things up a little and make them a little easier. And to keep varicose veins at bay.

“What’s apple juice doing in a marmalade recipe?” I hear you cry. One can’t taste the apple in the finished product so you may wonder what it’s doing in the recipe. Well, it contains lots of pectin, which helps the marmalade to set. The more pectin is present, the quicker the set and that makes for fresher tasting marmalade. There’s a ton of pectin in the pith and seeds and I use sugar with added pectin, too.

Begin by popping a few saucers into your freezer, measuring the water into a large preserving pan and the apple juice into a large saucepan. Cut the lemon and oranges into halves. Squeeze the juice from the lemon and add it to the preserving pan containing the water.

Next, using a pudding spoon, scoop out the inner parts of the oranges containing juice, pith and seeds. Add these to the large saucepan containing the apple juice.

Next, take the large accumulated pile of orange skins and cut them again in half before adding to the preserving pan. Take a hand blender and whiz the whole lots until the orange skins are chopped into fine pieces. If you’re a purist and have a lot of time on your hands, finely slice the orange peel into shreds for that classic result.

Put both pans onto a high heat and stir occasionally until boiling. Turn both down to a low simmer and cook for two hours. It’s at this point that you can go and paint your nails, watch the television, read a book… You get the general idea.

Your pans should need little to no attention during this time other than the odd stir but I would be mindful, as all hobs vary, of the smaller pan. Do not let it dry out!

After two hours, the peel and water in the preserving pan will have reduced somewhat. The pith, seeds and juices in your other pan will have reduced to a very orangey mass – practically pure pectin. Pop a large sieve over your preserving pan and pour the contents of the smaller one into it. Take a wooden spoon and push as much through into the preserving pan as you can. You should be left with a few seeds and some fibrous material that will not pass.

Clean your wooden spoon and give the orangey deliciousness a stir.

Take your 2 kg of jam sugar and add this to the pan. With the heat on low, stir until the sugar has completely dissolved. While this is happening, sterilise your jars by putting them through the fast cycle in your dishwasher.

Once the sugar has dissolved, turn the heat up high, bringing your protomarmalade to a hard rolling boil, meaning it won’t be stirred down. Once this has been achieved, keep the hard boil up for at least two minutes (any less and the end result will be cloudy), stirring now and then, before making a first test. Lift the spoon out from the pan and while letting it hang over the marmalade, see if, after a few have fallen, drips hang there. If they do, turn the heat off. If they don’t, boil for another two minutes and repeat the test. One you’ve got some hanging drips, take one of your saucers out of the freezer and pop about a teaspoon of marmalade onto it. Pop it back into the freezer for a minute or two before bringing it back out and testing for a set. Push the mixture with a finger. If it crinkles and looks as though there’s a skin, it’s set. If it’s still liquid, reheat the marmalade, boil for another couple of minutes and test again. Keep repeating until you’ve got a good set, though, to be frank, you should get a set after two minutes with all the pectin present.

Stir in a wee knob of butter and any foam (I hate calling it “scum” – I think of Ray Winstone) will, as if by magic, disappear.

If things have been well timed, your dishwasher cycle should have come to an end at the same time as you’ve achieved a set.

Pour the hot marmalade into the jars (up to the rim) and seal with a lid (I never bother with wax discs and all that caper) while everything’s nice and hot. This will provide a good vacuum seal meaning your marmalade will keep for an age.

If you’re feeling exotic, pop a small cinnamon stick into each jar, stir a measure or two of whisky into the marmalade before decanting, or both. Or experiment as you see fit.

Once it’s cooled, label your jars with the campest designs you can find. This isn’t a necessity but it’s nice. Oran

Mansion La Orquidea. Vedado. Habana. Cuba
Compared to other casas de familia, this house managed by sweet Mirta is a palace. Peacefull, stuck in time like the whole island, clean, tv. freezer, security guy, phone, patio inside ur room, bathroom as big as the room, AC, restroom includes a jacuzzy, minigym, hairdryer and a fancy bide (u never know when u need one), shower offers hydromassage .....breakfast is amazing, homemade butter, fresh huge mangoes, homemade juices, and u can even grab some grapes from the roof, I still dont know how Mirta manages to get all this things on ur plate.
google it, write tru anywebsite, she will answer the same day