Seasonal Recipe: Bridget Gladwin’s Raw Marmalade

Bridget’s Raw Citrus Marmalade

 It’s that time of year again – Seville Oranges in the markets, long evenings of darkness
and the need for something to perk us up.

This simple uncooked recipe makes a lovely fresh citrus conserve with a wide variety of uses:
on toast, plain yoghurt, cakes or desserts; to sharpen up a savoury sauce;
or take a jar to friends as an unexpected winter gift.

 Ingredients
Makes approximately 8 x 350 ml Jars

3 Seville Oranges
4 Clementines
2 Large Oranges
2 Lemons
1 Pink Grapefruit
1.5 kg Caster Sugar

 Method

Wash and dry the whole fruits.

Weigh all the fruit together – it should be around 2kg.

Cut the citrus fruits into large pieces and remove all the pips.

Place half the fruit into a food processor, blitz to a textured chunky pulp (not liquid),
then transfer to a large mixing bowl.
Repeat with the remaining fruit.

Check the sugar weight. The sugar should be ¾ of the original fruit weight.

Mix the sugar into the pulped fruit.

Spoon the mixture into sterilised jam jars, seal the lids and store in the fridge. 

Take note:

 Unlike a traditional cooked marmalade this raw marmalade will keep for up to 4 weeks unless frozen.

Sterilising jars before use is essential for all jam, preserve, pickles or conserves.
Place clean, dry jars and lids upside down on a baking tray and heat in the oven at 180°C for 20 minutes.
Remove and allow to cool before use.

© Peter Gladwin

These lovely images were captured by Ed Dallimore