Maslin / Jam Pan & Marmalade Recipe

The fruits of your labour can easily be transformed into tasty homemade jam with this superb 8ltr stainless steel maslin pan. Suitable for all heat sources. Dishwasher safe.

Special Offer to August 31st 2008

Buy a Jam pan and receive a jelly bag and a set of jampot covers and labels FREE. No need to order free gifts - they will automatically be added to your order.

Price : £39.99

SEVILLE ORANGE MARMALADE

MAKES APPROX. 4.5KG (10LB)

You will need large heavy based saucepan preferably a Maslin pan, a muslin bag, and suitable jars and labels.

INGREDIENTS

1.4kg (3LB) SEVILLE ORANGES

JUICE OF 2 LEMONS

3.4LTRS (6 PINTS) WATER

2.7KG (6LB) SUGAR

Method

Halve the oranges and squeeze out the juice and pips. Tie the pips and any membrane that has come away during squeezing in to a muslin bag. Slice the orange peel thinly or thickly according to preference and put in the preserving pan with the fruit juices, muslin bag and water.

Simmer gently for about 2 hours or until the peel is very soft and the liquid is reduced by half. Remove the muslin bag squeezing it well and allowing juice to run back into the pan.

Add sugar and heat gently. Stirring until all the sugar has dissolved. Bring to the boil and boil rapidly for about 15 mins until setting point is reached.

Take off the heat and remove any scum with a slotted spoon. Leave to stand for 15 mins. Then stir to distribute the peel. Pot into warmed sterilised jars cover and label.

TIPS

It can be easier to halve the quantities after cutting up the fruit and make in two batches for the adding of the sugar and the final boiling

Add all the pips and excess pith to the muslin as this contains the pectin which helps the marmalade to set.

Try adding marmalade to pudding such as bread and butter pudding or use instead of jam for a steamed pudding....delicious