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Courtney's Cider Marmalade

Orange, Lemon and Cider Marmalade

  • Makes about 4 x 500ml jars
  • Seville oranges 1 kg
  • lemons 4
  • granulated sugar 2 kg
  • 2 Litres of Cider

Using a small sharp knife score the skin of each orange and lemon deeply into four from top to bottom. Remove the peel, it should come away easily in four pieces, then slice into thin strips. Our preference is for pieces no thicker than a matchstick, but the texture of marmalade is a very personal thing.

Squeeze the juice, with your hands, into a bowl then place the pulp and pips into a muslin bag. Pour 2 litres of cold cider into the juice. Push the bag of pulp, and the shredded peel, into the juice and leave overnight. (Their pectin will help the marmalade to set.)

The next day, tip into a large stainless-steel pan (the base of our steam juice extractors are perfect for this) and bring to the boil. Lower the heat, keeping the liquid at a simmer leave to cook for about 50-60 minutes until the peel is translucent. Remove the bag of pips and pulp and leave until it is cool enough to handle.

Add the sugar to the juice and bring to the boil, squeeze all the juice from the muslin bag into the pan. As the liquid boils, scrape every bit of froth that appears on the surface. This is crucial for a clear finish. Boil hard for 15 minutes then start testing for set. Remove a tablespoon of the jam, put it on a cold plate or saucer and put it in the fridge for a few minutes. If a thick skin forms on the surface it is ready. If not, then keep boiling and retest.

Ladle into sterilised jars and label

cider marmalade

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