- 5 large sweet oranges
- 2 lemons
- 2 l water
- 200 ml agave syrup
- 5 dsp agar agar flakes
- you will also need; a large pot, a smaller pot, a colander, a piece of muslin (about 15 inches square), a sieve, some foil and sterilized jars.
- Lightly scrub 4 of the oranges with a bristle brush or nail brush. Place whole into the pot and add the water and bring it to a gentle simmer.
- Take a doubled piece of foil, place over the top of the pot and seal around the edges of the top and place the lid on top. This is to keep as much of the liquid in the pot as possible. Now simmer for 2 hours.
- After the 2 hours remove the lid and the foil and allow everything to cool. Enough to handle the poached fruit.
- Place a colander over a bowl and using a large spoon lift the oranges from the liquid and place in the colander to drain.
- Cut the oranges in half and scoop out the flesh and the pips, leaving behind as much pith as you can and place into a smaller pot.
- Juice the 5th orange and the lemons and place into the pot also.
- Add 1/2 a litre of the poaching liquid to the fruit pulp and juice and place the pot over a medium heat and simmer for 10 mins.
- Lay the muslin into the sieve and place over a bowl and strain the heated fruit pulp and juice through the sieve. Leave it to drip through and cool.
- In the mean time scrape the remainder of pith from the cooked peel and discard. Cut the halves of peel into quarters and cut into strips, (its up to you how thick you like the peel). Add this to the remaining poaching liquid.
- When the fruit pulp has cooled gather up the muslin and twist into a ball and squeeze all the pectin juices into the poaching liquid. Squeeze as hard as you can. Add whatever juices dripped through the sieve into the bowl also.
- Add the agave syrup and the agar flakes to the pot. Heat to dissolve the flakes, then bring the mix to a boil and let it bubble gently for 20 minutes.
- Remove from the heat and let it rest for 15 minutes. Ladle into warm sterilized jars.
Lorraine's tips: To make the marmalade with a different texture use liquid apple pectin. When adding the agar agar flakes substitute with 2 dessertspoons of agar agar flakes and 125g of liquid apple pectin and continue with recipe.