Welcome, everyone! Today, we’re going to whip up a delightful Marmalade Mum, a citrusy spread that’ll brighten up your breakfast and beyond. Trust me, once you’ve tasted this homemade marvel, those store-bought jars will never see your shopping cart again!

Table of Contents

Recipe Overview

Course: Breakfast, Condiment
Cuisine: British
Total Servings: 4 jars
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Kitchen Equipment Needed

Before we get started, let’s make sure your kitchen is decked out with the right gear. For this marmalade mum recipe, you’ll need:

Large heavy-bottomed pot
Wooden spoon
Fine mesh sieve
Ladle
Sterilized jars

Ingredients

Ingredient	Quantity
Seville oranges	1 kg
Water	2 liters
Lemon	1 large
Granulated sugar	2 kg

Did you know? Seville oranges are often hailed as the best for marmalades due to their high pectin content, which ensures a good set and a delightful bitterness that balances the sweetness of the sugar.

Step by Step Instructions

Step 1 – Prepare the Fruit

Wash the oranges and lemon thoroughly.
Halve them, and squeeze out the juice. Keep the seeds.
Slice the orange and lemon peels into thin strips, or thicker if you prefer a chunkier texture.

Note: Don’t discard the seeds! They’re packed with pectin, crucial for setting your marmalade.

Step 2 – Cooking with Pectin

Place the seeds in a muslin cloth and tie it into a small pouch.
In your pot, combine the fruit peels, juice, and water. Add the pouch of seeds.
Bring the mixture to a boil, then reduce the heat and simmer until the peels are completely soft, about 50 minutes.

Step 3 – The Sweet Stage

Remove the pouch and squeeze out all the extra juicy pectin back into the pot.
Add the sugar and stir over low heat until fully dissolved.
Bring to a boil and cook until it reaches the setting point, which is usually around 104°C.

Warning: Keep a close eye on the pot during this stage. Marmalade can go from perfect to burnt in a flash!

Additional Tips

To test if the marmalade is ready, put a teaspoonful on a cold plate. If it wrinkles when pushed with a finger, it’s done.
Always use a wooden spoon for stirring marmalade. Metal spoons can impart a metallic taste.

Pairing Suggestions

Marmalade isn’t just for toast! Here are a few unconventional ways to enjoy it:

As a glaze for roast meats
Swirled into yogurt
As a topping for vanilla ice cream

Nutritional Information

Nutrient	Amount per serving
Calories	200
Carbohydrates	50g
Fat	0g
Protein	0g
Sodium	5mg

Approximation: These values are approximations. Actual nutritional content may vary based on specific ingredient brands and sizes.

Dietary Information

This marmalade mum recipe is perfect for vegetarians. For a vegan version, ensure your sugar is certified vegan.

FAQs about Marmalade Mum

What makes Marmalade Mum different from regular marmalade?

Marmalade Mum uses a specific blend of citrus fruits to create a unique flavor profile that’s both tangy and sweet, perfect for those who love a gourmet twist on classic recipes.

Can I reduce the sugar in this recipe?

Reducing sugar may affect the set of your marmalade, as sugar is pivotal not only for sweetness but also for preservation and texture.

How long can I store homemade marmalade?

Properly sealed and stored in a cool, dark place, your marmalade can last up to two years. Once opened, keep it refrigerated and use within a month.

Is marmalade mum suitable for diabetics?

Due to its high sugar content, marmalade mum is not ideal for diabetics. However, sugar-free pectin substitutes can be used to create a lower-sugar version that might be more suitable.

What’s the best way to sterilize jars for marmalade?

Wash your jars in hot, soapy water, then rinse well and dry in a preheated oven at 160°C for about 10 minutes.

Why do you use lemon in marmalade mum?

Lemon not only adds a bright, acidic balance to the sweetness of the oranges but also boosts the pectin content, helping to ensure a good set.

Can marmalade mum be frozen?

Yes, you can freeze marmalade mum, but ensure it’s in a suitable container. Thaw in the refrigerator before use.

Conclusion

That’s a wrap on our marmalade mum recipe! This spread is a true homemade treasure, and making it is just as rewarding as slathering it on your morning toast. Trust your instincts and give it a go!

If you’ve tried this recipe or have any questions or feedback, don’t hesitate to leave a comment below. Let’s make our breakfasts brighter with this citrusy delight!

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