There are still some oranges around on here the Costa Blanca. If the oranges are plentiful in your part of Spain, why not make some marmalade? I don’t know about you, but I find the jams and marmalades in Spain are a little too runny for my liking, although they are very tasty, as they are packed with fruit.
You don’t have to use Seville oranges for marmalade. The thin-skinned Valencian oranges are fine - just include some lemon juice to counteract the sweetness of the oranges. As in all my cooking, I use Demerara sugar, as it gives a better colour and flavour.
If you like your marmalade slightly alcoholic, stir in a little Licor 43 just before bottling. Licor 43 is a sweet orange liqueur, made in Cartagena to a secret recipe. It’s great to drink, and it also enhances the flavour of any desserts containing oranges. I’ve always got a bottle to hand.
If you can’t stand the thought of staying indoors long enough to trim the peel from the oranges, do what I do – cheat and use a food processor! As long as you’re using thin-skinned fruit, which you will be if your oranges are from the Costa Blanca, there won’t be too much pith to make the marmalade bitter.
Sterilise the jars before use by placing on a tray, without lids, in a low oven for 15 minutes. Cover with a clean tea towel and allow to cool before filling with marmalade.
Ingredients (For 7 – 8 jars)
• 1 kilo oranges
• 1750 mls water
• Juice of 2 lemons
• 2kg Demerara sugar
• ¼ tsp powdered ginger
• 2tbsps Licor 43 (optional)
Wash the oranges and cut into chunks, removing any pips. Place in a food processor and whizz for a few seconds. You need a pulp with small chips of peel in it, not a purée, so it may be better to use the 'pulse' setting.
Place orange pulp, lemon juice, water and ginger into a large jam pan and bring to the boil. Reduce the heat to the lowest setting which allows a gentle simmer. Leave the pan uncovered and simmer for 2 hours, stirring occasionally. While this is cooking, place a saucer in the fridge to chill. You’ll see why later!
Keeping the heat on low, add the sugar and stir until it’s completely dissolved. Turn up the heat and bring the marmalade to a rolling boil for 10-15 minutes. There should be bubbles breaking over the surface all the time.
Check that the marmalade has reached a setting consistency by spooning a tiny amount onto the chilled saucer and returning it to the fridge for about 3 minutes. The marmalade should wrinkle when pushed with a finger. Boil the marmalade for a little longer if necessary.
Allow the mixture to cool a little to ensure peel is evenly dispersed. If there is any scum on the top, skim off the worst, then stir in a knob of butter. Add Licor 43, stir and ladle into sterilised jars. You can eat your marmalade as soon as it sets, but if you can be patient for a week or two, the flavours will be well blended.
