The Kilner Jar.

It’s taken Pinterest by storm recently, being used for everything from lighting and vases to ice creams jars and cocktail glasses.

But we think the classics serve their purpose as preserve jars pretty darn well.  And here at BrandAlley, we’re delighted to be selling the original, much-loved kitchen favourite, along with a whole host of jam-making equipment – perfect for preserving and pickling your own treats at home!

Bonnie, from our Social Media team has agreed to share her family marmalade recipe. The prime season for Seville Oranges is coming to an end, but of course you can make all sorts of other jams, based on the season by adapting the fruit quantities below with lemons, limes etc.

Culinarians, bakers and foodies – are you ready?

Over to Bonnie…

Our family marmalade has a distinct flavour. The secret? Adding lime to the cooking process. And the great thing about our recipe is that a it’s actually a very simple step-by-step recipe (if you’re prepared to devote the day to it!). It’s the perfect way to make full-flavoured marmalade that packs a punch without overly complicating things.

Allow yourself a day (plus 10 minutes the previous night when you’ll load the fruit into a pan to cook overnight). Bear in mind, ideally, you won’t want young kids or animals bustling around you as you’ll be hitting high temperatures with sticky jam!

INGREDIENTS

(Produces 8lb/4kg)

– 1.4kg/3lbs Seville oranges (or similar, seasonal citric fruit)
– 5 cooking apples, roughly chopped (pears can also work – rich in pectin to aid final set)
– 2 limes
– 2 lemons
– 2.2 litres (4 pints) water
– 2.7kg / 6lbs granulated sugar
– knob of butter

JAM-MAKING ESSENTIALS
– Deep stainless steel pan
– Jam funnel
– Kilner Jars
– Colander
– Sieve

METHOD

THE NIGHT BEFORE:

1. Wash all the fruit and add to a large pan.
2. Cover with 4 pints of water. If the water doesn’t cover the fruit then use a smaller pan rather than adding more water.
3. You may need to weigh the fruit down with a plate to keep it all under the water.
4. Bring the pan to the boil and cover.
5. Transfer the pan to your Aga’s simmering oven or spoon the fruit and liquid into a slow cooker and leave overnight.

 

THE NEXT MORNING:

1. Place some small freezer-proof plates in the freezer to be used later.

1. Stand a colander on a deep plate or mixing bowl and lift the now-cooked fruit into the colander.
2. Allow to cool enough to handle then discard the lemon and lime skins.
3. Cut the oranges in half and scoop out all the pips and pith. Return this scooped-out mix to the original pan, along with the liquid that has drained from the colander into the mixing bowl.

1. You should now have all your liquid and orange insides back in the original cooking pan (with peel in a separate bowl). Bring this pan to the boil for 6 minutes with the lid off.
2. Strain the boiled liquid through a sieve, pressing as much the pulp as possible through with a wooden spoon. The thicker liquid is high in pectin and helps to give the marmalade a good set.
3. Pour half this liquid into a mixing bowl and set aside and return the other half in your Aga pan or preserving pan to the hob.
4. Another family trick:  adding  a knob of butter at this stage will prevent the marmalade foaming.
5. Add half (3lb) the sugar to the pan and stir on the simmering plate/medium heat until the sugar has dissolved then transfer to the boiling plate/high heat and boil rapidly for 15-20 minutes, stirring occasionally, until the setting point is reached.

MEANWHILE

1. Cut up half the leftover peel with a sharp knife as thin as you like (a food processor will increase the depth of flavour, but can often shred the pieces too finely). Note: If you stack several oranges on top of each other, it’ll speed up the slicing process.
2. Add the sliced peel to the liquid in the large pan and throw remaining, unwanted peel away.

FINAL STAGES

1. To test whether your marmalade has reached setting point, a little trick is to take a plate from the freezer and spoon a small drop onto the plate. It will cool quickly and you’ll be able to tilt the plate to see how runny it is once chilled. When it’s at the point where it runs very slowly down the plate, you’ll know it’s set enough to be taken off the heat (a large element of personal preference on this part!)
2. Leave in the pan for 10 minutes to cool a little.
3. Now repeat the process above with your second batch while the first mix cools.
4. When you’re ready to jar-up, use a jam funnel for easy pouring.
5. Replace the lids firmly and place the full jars upside down on a flat surface for half an hour. This prevents the rind from sinking to the bottom as it cools.
6. After half an hour turn the jars the right way up until cooled.

And there you have it: jars upon jars of glorious, homemade Seville orange marmalade.

Ta da!