Classic Marmalade (Nigel Slater)

Tempo

2 hr (+ jar cooling)

Picante

Dificuldade

Médio

Rende

4porções

Ingredientes

1⅓ kg

Seville oranges (laranjas sevilhanas / *laranja-azeda* / *laranja-bahia amarga* — distinct from sweet oranges; sold briefly in BR specialty stores Feb-March; sub: 60% Seville + 40% sweet orange if not enough)

2½ l

water

2⅝ kg

granulated sugar (açúcar refinado branco)

Juice of 2 lemons (suco de 2 limões sicilianos)

Equipment:

Large preserving pan (panela grande de inox)

Muslin bag or square of muslin + string (for pips)

sterilised jars + lids (potes de vidro com tampa, esterilizados)

Saucer chilled in freezer (for the set test)

Modo de preparo

01**Peel oranges** into large pieces. Cut the peel into fine shreds *or* thicker slices for a chunkier marmalade.
02**Squeeze the peeled oranges** into a jug, **removing and reserving all the pulp and pips.** (Pips are *full* of pectin — non-negotiable.)
03**Combine.** Put orange juice, chopped pulp, peel, and 2.5 L of water into a large preserving pan. **Wrap the pips in a muslin bag** and add to the pan (the bag steeps in the liquid).
04**First simmer.** Bring gently to a bubble; **simmer 1 to 1.5 hr** until the peel is soft and translucent. Test peel softness by pinching — should yield easily.
05**Remove pips.** **Squeeze the pip bag** over the pan with tongs (gloves on — hot) to release pectin gel. Remove and discard bag.
06**Sugar + lemon.** Add 2.6 kg sugar + lemon juice. Stir until sugar fully dissolves.
07**Hard boil.** Bring to a rolling boil over high heat. **Boil hard 15 min** — this is where it sets. Skim off any froth (a *écumoire* / *espuma de pasteleiro* helps).
08
**Test for setting point.**
- Drop ½ tsp marmalade onto the chilled saucer.
- Return saucer to freezer 1 min.
- Push the marmalade with a finger — **if a skin forms and wrinkles, it's ready.**
- If not, boil 10-15 min more and test again.
09**Jar.** Ladle into sterilised jars; seal immediately while hot. Label with date.

Classic Marmalade (Nigel Slater)

The proper Seville orange marmalade. Bitter-sweet, chunky-or-shredded depending on preference. February-only ingredient (Seville oranges have a brief season); make a year's worth in one go.

Heat: 0/5.

Variations (Slater's "twist")

Lime marmalade: swap Seville oranges for limes.
Grapefruit marmalade: swap for pink grapefruit.
Three-fruit: mix oranges + lemons + grapefruit (equal parts).
Ginger marmalade: stir 50 g grated fresh ginger in with the sugar.
Whisky marmalade: stir 60 ml whisky in at the end (before jarring).
Walnut marmalade: stir 100 g chopped walnuts in at the end.
Mint marmalade: add a few fresh mint leaves with the sugar.

Notes

Slightly underripe Seville oranges set better than ripe/soft ones — pick firm fruit. (Slater's tip.)
Slicing peel: use a food processor to slice if you want nuggets; mandoline for delicate shreds; knife by hand for chunky (relaxed) style.
Pectin source: the pith and pips. Don't discard them — they're the natural pectin.
Sterilising jars: wash in hot soapy water, rinse, dry. Place jars on a tray in 140°C oven 10 min. Boil lids 5 min. Use within 1 hr while warm.
Set test: the freezer-saucer test is the most reliable home method. A jam thermometer reading 104.5°C / 220°F is the alternative.
Storage: sealed jars keep 12 months in a cool dark cupboard. Once opened, fridge.
Anne Wilson's Book of Marmalade (Slater's reference) — out of print but findable on AbeBooks.
Seville oranges in BR: rare. Laranja-azeda (sour orange) grows in some quintais; ask at street fairs in São Paulo (Feirinha da Cidade Jardim, Feira Orgânica de Vila Madalena, Mercadão).