Matthew Fort is the food and drink editor of The Guardian, has been a judge, over a number of years, on the tv programme “The Great British Menu” and co-presented Market Kitchen with Tom Parker Bowles . He is described by Cotsword Life as “arguably Britain’s leading food writer”, which isn’t a bad accolade at all, and wrote “Sweet Honey, Bitter Lemons” about his journey on a Vespa travelling around Sicily and eating wonderful food, which won the Premio Sicilia Madre Mediterranea in 2009. Thank you to Matthew for sharing your mum’s marmalade recipe with Accumul8. You can follow Matthew on Twitter here
Matthew’s mother’s marmalade.
Matthew says “This is my mother’s peerless recipe for marmalade. It’s the marmalade against which all other marmalades must be judged (and be found wanting!). I’ve kept the measurements in imperial measures, as my mother wrote them.”
3lb Seville oranges
About 2½-3lb sugar
3-4 pints water
½ tbsp black treacle
Remove the stalks from the oranges and scrub them clean. Cut the lemons in half and squeeze the juice. Put the oranges, squeezed lemon halves and 3-4 pints water (the amount depends on how thick you like your marmalade) in a big pot, bring to a boil and simmer until tender – this should take about two hours – then set aside to cool.
When cool enough to handle, cut the oranges in half and remove the pulp and pips. Return the pips and pulp to the water and boil for 10 minutes. Cut up the peel, weigh it and strain the water over them.
Weigh the sugar – you’ll need ¾lb-1lb for each 1lb of oranges. Add the lemon juice and treacle to the sugar. Set the oranges on to boil again and, once bubbling, stir in the sugar, treacle and lemon juice. When the mixture starts to thicken and set, remove from the heat. Leave the peel to settle before bottling and sealing in sterilised jars.
Recipe reproduced with kind permission of Matthew Fort.