I think every home should have a marmalade day.
Mrs Brown,
Paddington
Although it’s not categorized as a holiday film, the ending to Paddington features the characters in a happy, snowy setting, the inspiration behind this Christmas in July post. The music is from the scene where Paddington first steps in the Brown’s house.
Orange Marmalade Simpler,
a pleasure to share this treasured recipe.
7 medium-large oranges, 500 g granulated sugar (2.5 cups), juice of 1/2 lemon
Wash 7 medium-large oranges, halve and juice them, set aside. This will give you roughly 591 mL. Using a spoon, remove pulp from 2-3 oranges or as preferred. Chop pulp and set aside. Next, using a spoon again, scrape off pith (the white inner spongy part) from peel of 2-3 oranges and discard the pith. Julienne (thinly slice) the peel or mince in smaller pieces as preferred. The peel is what adds most of the orange flavor to orange marmalade, adjust as you like.
In a medium stockpot over medium-low heat, combine juice, chopped pulp, julienned/minced peel and 500 g granulated sugar. Simmer uncovered stirring often every 2-3 minutes. After 5 minutes or so, squeeze in juice of 1/2 lemon and continue to simmer stirring often every 2-3 minutes. Lower heat if needed, but typically medium-low works through entire cooking.
After approximately 40-50 minutes, you will notice the frothy mixture thicken. Turn heat off and set stockpot aside. To check for doneness, drop a spoonful of marmalade on a chilled plate, wait a couple of seconds then tilt the plate a little and see if it does not run too much. Do keep in mind that marmalade will thicken more as it cools, especially after refrigerating.
Once marmalade has fully cooled to room temperature, transfer to sterilized air-tight jar(s) and refrigerate. Serving in a pretty crystal candy dish is lovely.
May you have the starriest, sweetest marmalade day.
