Citrus and Vanilla Preserve
5,4 / 10
1 hr 35 min.
Cut and squeeze the oranges into a measuring jug; remove all the pulp and pips but reserve them.
Chop the skin and pith into strips of varying textures and sizes.
Pour the juice and chopped peeled into a large non-metallic bowl that can hold at least 4 l / 7 pints in volume, then stir through the lavender essence.
Make the juice from the oranges up to 3.4 l / 6 pints with cold water.
Place the pulp and pips on a sheet of muslin and tie up into a bag using kitchen twine or string. Place in the orange liquid, then cover the bowl and leave it overnight.
The next day, pour the liquid and the muslin bag into a large, stainless steel saucepan and cook over a medium heat for 40-45 minutes until the julienned peel is soft.
Preheat the oven to 170°C (150°C fan) | 325F | gas 3.
Place a couple of saucers in the freezer; they will be needed for testing the marmalade's setting point.
Place four 1lb jam jars with their lids in the oven to sterilise.
Remove the muslin bag and keep to one side until cool enough to handle.
Add the sugar and vanilla to the saucepan and stir well, then squeeze all the liquid contents from the muslin bag back into the saucepan.
Boil the marmalade for 15 minutes, then test a teaspoon of the marmalade on the cold saucers.
Remove the saucepan from the heat and spoon a teaspoon of the hot marmalade onto the cold saucers from the freezer; when the marmalade has cooled, prod it to see if a skin has formed. If so, it is ready. If not, continue boiling for 3-4 minutes before testing again.
When ready, remove the pan from the heat and set it to one side.
Fill the sterilised jam jars with the hot marmalade and place a sprig of lavender in each before sealing immediately. Let the marmalade cool to room temperature before serving.