Marmalade

Even though the Victorian age was one of enormous culinary change, many of the elements that were popularised, like preserves, had roots in the Georgian period (and in this case the Tudor era!).

One of the reasons marmalade became so popular in the Victorian era is down to the expansion of the British Empire. This made sugar widely available, more affordable, and accessible to both privileged as well as the working-classes.

It was also during this period that marmalade became what we know of today; marmalade’s consistency was originally solid and smooth, and it wasn’t until 1797 that it became the spreadable semi-liquid form we know of today with thin strips of orange rind in it.

Recipe from Maria Rundell, A New System of Domestic Cookery (1806)

See Original Recipe Here

Cook Time:

1.5 Hours

Makes:

6 Jars

Ability:

Easy

Ingredients:

6 Oranges

1 Lemon, Juiced

600g Granulated Sugar

285ml Water, plus enough to cover the oranges during cooking

Equipment:

Saucepan

Wooden Spoon

Jam Jars

Chopping Board

Sharp Knife

Directions:

Put your oranges in a large saucepan, cover with water and cook for 45 minutes.
Remove 3 of the oranges and cook the remaining 3 for a further 15 minutes until they are very soft.
Leave the 3 oranges to cool on the side slightly, then, using a sharp knife, peel them and cut the peel into short, thin strips. Set the peel aside and quarter all the oranges.
Place the peeled and unpeeled quarters in a blender and blend to a pulp
Return the pulp to a clean saucepan, adding in the sugar, juice of the lemon, measured water and orange peel strips. Boil until it thickens and starts to cling to the spoon. This should take about 30 minutes.
Check it has reached the setting point by doing the wrinkle test.
Pour the marmalade into the jars and leave it to set in the fridge overnight.
Enjoy!

Video Tutorial Here

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