And lo! - I have the answer. Following on in the spirit of an easy-peasy oatmeal loaf recipe, I bring you a recipe for what is most probably the easiest recipe marmalade you're ever likely to come across. There is NO COOKING involved, and it takes NO TIME at all. Better than that, though, it's also absolutely delicious - bursting with citrussy zest and fragrance. A real winter cheerer, and one that has gone down an absolute storm here and with friends and family, for whom I made a batch for Christmas. Even those who aren't usually mad keen on marmalade (I include myself here - I'm not fond of the bitter aftertaste that many marmalades leave) love this version.
One small confession. It's not actually 'my' recipe. Sorry to disappoint. Nope, it's by Darina Allen, she of the esteemed Ballymaloe cookery school in Cork, and author of the excellent Ballymaloe Cookery Course, from which this recipe comes.
I can't add to the recipe in any way - it's perfect as it is - and so I present it here in its entirety:
No-cook marmalade
Makes 8 x 350ml (12fl oz) jars
If you use organic fruit for this recipe, you will really notice the difference.*
5 oranges#, roughly chopped and discarding as many pips as possible
1 lemon, roughly chopped
1 grapefruit, roughly chopped
sugar, the combined weight of the above fruit, minus 110g
Put all the ingredients into a liquidiser and whizz together.** Then transfer to a sterilised jar and cover. This fresh-tasting marmalade will keep in the fridge for approximately 3 weeks.***
(aforkful notes: #or 3, if they're large oranges; *I made it with organic fruit, and can vouch for deliciousness. Haven't tried with non-organic; **How much you whizz it is obviously down to you and the texture you prefer. I like mine chunkyish; ***We've just opened our last jar, 4 weeks minus 2 days after it was made. Seems absolutely fine.)
And THAT. IS. IT.
Really. As simple as...
...1
(For my next post, I promise I'll try to up the skill level. I'll attempt a full Cordon Bleu recipe, complete with four 2.5 turns, two backflips, and at a level of 9.75 degree difficulty. Perhaps.)
22 comments:
There is always room for easy and tasty in my kitchen!!!
I wish I was elbow deep in vats of Seville marmalade but I've bought the oranges and got cold feet. When the hell, with a 2 yr old am I going to get 2.5hrs when I'm in the house followed by undisturbed 1 hrs worth of time to sterilise and load jars? I really didn't think it through.... I wish I'd known about this version first!
You leave the skin on? Interesting...very tempted to give it a go... xxx
Val - yep, mine, too. Sometimes there aren't enough hours in the day...
Sarah - give this version a whirl next time
Curious Cat - yep, you leave the skin on. Sounds unlikely, I know, but it all softens up.
So simple, yet looks delicious! I look forward to the backflips! :P
Nah! Keep it simple ;)
Great post, love the low-maintenance nature of this recipe - I shall indeed have to try it with my spelt bread ;)
so does this work with seville oranges? I think I would have to try it to be convinced but the recipe has the highest credentials. Once had tea at Raffles in Singapore and they serve a lovely 'marmalade' that seems fresh rather than cooked. Is there anyone out there who knows what this is. I have tried getting the recipe from them to no avail.
This is interesting. So do you need to let it sit in the jar for a bit? I'm thinking so that the peel breaks down a bit? Or not...
Catherine - right. Er...
Sig - do. I think it would be a great match with spelt bread. I can't wait to try the combo myself
Gloria - I think Seville oranges would be too bitter
Helen - yes, the peel breaks down and becomes soft. I think just leaving it overnight in the fridge is sufficient. It doesn't really 'set' as such, and it the 'jammy' part is thinner than 'normal' marmalades, but is perfectly usable and spreadable
i've always cooked my marmalade - this sounds so much easier, and am willing to try it. lovely mixture of fruits you have included in yours
would be THRILLED to meet: here is my email address - mverivaki at hotmail dot com - and i will give you a brief itinerary
I am amazed! And I am up to my elbows in a pot of marmalade at the moment (calamondin, not seville), at the fruit soaking stage. Does the peel really soften like marmalade? I had no idea this was possible!
Kiwi - it IS so much easier, so give it a try!
Foodycat - yes, the peel really does soften!
I have only just acquired the taste for marmalade, and now I love it. Even had doughnuts with marmalade and whipped cream for dessert at the Harwood Arms on Friday night! Now that's a good use of marmalade.
Genius. That looks so fresh and tempting. If I wasn't elbow deep in pots of not entirely set lemon and lime marmalade that I have to use up, I'd be whipping this up.
Thanks for sharing this recipe - I adore marmalade, and a quick alternative for making my own is very welcome!
That is dead easy. And quite interesting too. Does it thicken a little bit as it sits? I've got to give this one a try :)
Greedy Diva - that dessert at Harwood Arms sounds as though it has my name on... ;)
ginandcrumpets - ah, well. Give it a whirl next time
Cakelaw - pleased to oblige :)
Manggy - yes, it does set a little, though not to the extent of a conventional marmalade
I've never tried making my own marmalade before, having always been slightly intimidated at the prospect of all those thermometers and sterilized jars and whatnot. This sounds most doable! Lovely post.
This sounds so wonderful! Just my kind of recipe...thank you for sharing. Will definitely have to try at some stage.
Nice post. Great blog. Thanks for sharing. It was very interesting and meaningful. Keep posting. I follow you.
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Oh god..It looks so delicious..
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