Anyone for G&T Marmalade?

Don’t throw out your squeezed and or zested oranges and lemons (the worms in the compost don’t like them anyway!) - save them up in the freezer to make this wonderful marmalade…

One of the principles of permaculture I’ve learnt recently is ‘Usefulness – Multiple Functions’, making sure we get as many uses as we can from things. It was with this in mind that I started saving orange and lemon shells - and the pips and membrane bits (they’re important for marmalade - containing pectin to make it set) and keeping them in the freezer.

If you fancy something a bit unusual, try this recipe (concept credit to my husband)! For conventional marmalade, use shells of 5 oranges, leave out the gin and juniper berries. Add two tablespoons of black treacle with the sugar for darker, Oxford marmalade.

G&T Marmalade

Makes about 1.4Kg (eg 3 standard jam jars, 1 small one)

Ingredients:

• Shells of 7 lemons - if any haven’t been juiced, squeeze the juice and keep separate (tie he associated pips and bits into a bit of clean muslin / stocking)
• 2 Litres juice topped up to 2 Litres with water (when I made this I had juice from 2 lemons - if none of your fruit had juice in use some bought orange juice if you like)
• 1Kg Granulated sugar (I used Tate & Lyle which is from UK sugarbeet)
• 10g (approx) Juniper Berries
• 100ml Gin

Cut the peel into shreds the size you fancy (I cut as thin as I can cut quickly) using a sharp knife (this is quite a pleasant job if you can get someone else to help and chat). By the way, the pith attached to the zest, ie the whole peel is good for marmalade - but if you don’t like it in your marmalade make sure you put the pith in the bag with the pips.

Put the shreds into a large saucepan (preserving pan not necessary for this size batch).

Throw in the tied bag of pips etc just as it is.

Add juice and water. (NB Do not add anything else yet - the peel softens best cooked without sugar).
*If you leave to soak overnight at this stage you reduce cooking time as the shred starts to soften*

On medium heat, bring to a simmer (I leave the lid on at this stage).

Instead of simmering until soft enough to squeeze between your fingers and slightly transluscent, I just simmered for half an hour and turned off the heat. When I came back 3 hours later the fruit was soft - no need for up to 2 hours simmering!
Fish out the bag of pips and bits and when it’s cool enough, squeeze out as much goo as possible into the pan - rubber gloves help if it’s still hot. (No harm in doing the squeezing after the next stage).

Add the sugar, juniper berries and half the gin. Warm using low to medium heat whilst stirring with a wooden spoon until the sugar dissolves. (Only half the gin is added at this stage to add flavour - the alcohol will evaporate).

Squeeze the pips bag if you haven’t already.

Turn the heat up high and don’t stir now that the sugar has melted (stirring can make the sugar crystallise). Don’t put a lid on as water needs to evaporate now.

If you have a sugar thermometer, check for 105C jam setting point. The temperature will rise quickly to start with but the last few degrees takes 10 minutes or more - a lot more if you make a bigger batch.
I find it best to rely on the wrinkle test to make sure the setting point is reached. When the marmalade has reached 105C or been boiling vigorously for 15 minutes or so, put a teaspoon of it onto a cold plate and leave for 30-60 seconds - freeze your plate for quickest result (it’s ok to leave the marmalade boiling this short time). Then push the marmalade from the outside in to see if it wrinkles. It’s probably still liquid but just keep testing another teaspoon-full until it does. Be patient, it may take a lot longer but don’t be tempted to give up before it wrinkles! You’ll notice the quantity will reduce considerably and the marmalade does take on a slightly different look when it’s ready - ‘heavier’. While you’re waiting, make sure your jars are clean and put them in a low oven. Boil the lids in water to sterilise those too.

Take the pan off the heat as soon as setting point is reached. Gently stir in the remaining 50ml of Gin.

Skim off any pale skum from the top, or add a teaspoon of butter to disperse it then leave the marmalade for ten minutes or so (shreds will tend to rise to top of jars if filled when too hot/liquid) before ladelling it into your hot jars. If you have a wide jam funnel it helps! Putting a disc of waxed or greaseproof paper on the top straight afterwards helps keep the marmalade sterile as it cools if you don’t put the lids on straight away. I just put the lids on straight away - the water that collects under the lid from steam dissapears after a while.

Your marmalade is ready to slather on toast as soon as it’s set!

Suggested Task: Have a go!

Make some marmalade using saved orange and / or lemon peels or come up with another ‘Multiple Function’ idea to share.

Your comments.

brilliant idea!  I will not throw my citrus shells in the compost any more.

I actually found another use for those lemon shells.  I like to add lemon to a roast chicken and a de-frosted lemon shell is still juicy and flavourful enough to anoint the uncooked chicken and roast alongside it in the pan. Yum!