citrus fruit

Seize the short Seville orange season with homemade marmalade. Follow our simple step-by-step instructions to make this brilliant breakfast offering

How to make marmalade

1kg Seville oranges,

lemon

sugar

Squeeze the oranges and keep their juice. Scrape out the pith and pips with a metal spoon, again keeping everything. Juice the lemon, too, then put the lemon shells, orange pith and seeds into a square of muslin about 30 x 30cm, and tie it with string. Leave the string long &ndash; that way you can tie it to your wooden spoon, which will make it easier to lift out later.

Cut each orange shell into 3 petals, then finely shred with a large, sharp knife. Put the peel into a preserving pan, tip in the juices, then sit the bag in the juice. Pour in 2.4 litres/4 pints cold water and leave to steep overnight.

Next day, leaving the bag in the pan, bring the liquid to the boil, then simmer for about 1 hr, or until the peel is soft and translucent and the liquid has reduced by one third. Turn off the heat and lift the muslin bag into a large bowl. Leave the bag until it&rsquo;s cool enough to handle.

While you wait, get your jars ready. Wash 8 x 450g/1lb jars (or the equivalent volume larger or smaller jars) in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, if you&rsquo;ve got a dishwasher you can run the jars and lids though a hot cycle, then let them dry. Put a saucer in the freezer at this point, too.

Now for the messy bit &ndash; I like to don a pair of rubber gloves at this point. Hold the bag over its bowl, and squeeze and pummel it until you&rsquo;ve extracted every last drop of juice and gunge through the muslin. This stuff contains the pectin &ndash; the crucial ingredient to the perfect set. You can now throw away what&rsquo;s left in the bag and wash the muslin, ready to re-use.

Stir the contents of the bowl, plus all the sugar, into the pan. Stir every so often over a very gentle heat until the sugar has completely dissolved. Don&rsquo;t boil before all the sugar has melted.

Slowly bring the pan to the boil. After 10 mins boiling, spoon a small blob of marmalade onto the cold saucer. Leave for a few secs, then push the marmalade with your finger. If it wrinkles, it&rsquo;s ready. If not, boil for 10 mins more then try again. Even if you have a sugar thermometer (look for 105C or where it says &lsquo;jam&rsquo;), I&rsquo;d still recommend the saucer test. If yours seems to be taking a while don&rsquo;t worry, it can take anything from 10 mins to 45 mins for marmalade to reach setting point, depending on your oranges. Skim off any scum that comes to the surface in the meantime.

Once you&rsquo;ve reached setting point, ladle the marmalade into the warm jars and seal. A funnel is really handy if you have one. The marmalade will keep for up to 1 year in a cool, dark place, and for up to a month in the fridge once opened.

This clementine pie is super light, fluffy and extra delicious because it's made with oil instead of butter. A pie thats great for any time of the year.

Clementine pie

clementines

eggs

vanilla sugar

all-purpose flour

sachet of baking powder

120 ml sunflower oil

butter

Step 1

You will need the following cooking equipment:: spring form (26 cm - 10 inch), parchment paper, cutting board &amp; chef's knife, citrus grater &amp; juicer, oven, standmixer, silicone spatula

Step 2

Coat a spring form with butter and line the bottom with parchment paper. Dust the sides and the parchment paper with a thin layer of flour. Pre-heat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.

Step 3

Peel about 10 clementines and divide them into halves. Transfer them to the bottom of the spring form, the the cutting side downwards. Clementine pie

Step 4

Grate the peel of 1 clementine and squeeze the juice of 2 clementines. Add the eggs, sugar and vanilla sugar to the bowl of your standmixer and beat until they're light and fluffy.

Step 5

This will take approximately 5 minutes, then also add the juice and zest of the clementines. Gradually add the flour and baking powder. As soon as the batter is smooth, gradually add 120 ml sunflower oil and mix until the batter is smooth again.

Step 6

Then pour the batter over the halved clementines and make sure they're completely covered. Bake the pie in the pre-heated oven for about 30 - 35 minutes, the exact time depends on the oven you're using.

Step 7

You can easily check with a skewer, if the skewer comes out clean the cake is done. Remove the ring of the spring form and then place a large plate on top.

Step 8

Turn the cake over and then also remove the bottom of the spring form and also remove the parchment paper. Let it cool off a bit before serving, enjoy!

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Make candied zest from any citrus fruit (see tip) and use as a tangy decoration for your cakes and cheesecakes. Once the zest has been poached in the syrup, you can toss it in extra sugar and/or citric acid, or leave it as it is. You will need to allow plenty of time for it to dry out.

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Top 3 citrus fruit recipes from across the web

The most viewed citrus fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to make marmalade

Clementine pie

The most viewed citrus fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine