Scottish Marmalade Recipe

Scottish marmalade is a traditional citrus preserve that originated in Scotland. It is typically made with bitter Seville oranges, which are known for their high pectin content and intense flavor. The key characteristic of Scottish marmalade is the inclusion of sliced peel, which adds a delightful texture and taste to the preserve.

To make Scottish marmalade, you start by washing and slicing the oranges and lemon. The skin of the fruit is cut into thin strips, which will be incorporated into the marmalade. The oranges and lemon are then juiced, and the seeds and pith are tied in a cheesecloth or muslin cloth bundle.

The sliced peel, juice, and tied bundle of fruit halves are combined with water in a saucepan and simmered until the peel is soft. The bundle is removed and discarded, and sugar is added to the pan. The mixture is then boiled until it reaches the desired consistency. Testing the marmalade's readiness can be done by placing a small amount on a chilled plate and checking if it wrinkles when pushed with a finger.

Once the marmalade is cooked, it is poured into sterilized jars and sealed. The jars should be allowed to cool and properly sealed before storing them in a cool, dark place. Scottish orange marmalade can be enjoyed on toast, and scones, or used as a delicious ingredient in various recipes.

Scottish marmalade is a beloved preserve that showcases the unique flavor of Seville oranges and the traditional art of preserving in Scottish cuisine. It has a slightly bitter and tangy taste, which makes it a distinctive and popular choice for marmalade enthusiasts.

Ingredients:

4 large Scottish oranges
1 lemon
4 cups water
4 cups granulated sugar

Steps:

Wash the oranges and lemon thoroughly. Cut them in half and squeeze out the juice. Remove the seeds and set them aside.

Using a sharp knife, carefully slice the skin of the oranges and lemon into thin strips. You can make them as thick or thin as you prefer. Set the sliced skin aside.

Take the squeezed orange and lemon halves and tie them in a cheesecloth or muslin cloth. This bundle will contain the seeds, pith, and any extra pulp. Make sure to secure it tightly.

In a large saucepan, combine the sliced orange and lemon skin, the juice, tied bundle of fruit halves, and water. Bring the mixture to a boil over medium heat. Reduce the heat and let it simmer for about 1 hour until the peel is soft.

Remove the bundle of fruit halves from the pan and set it aside to cool. Once cooled, squeeze any remaining juices into the pan and discard the bundle.

Add the sugar to the pan and stir well until it is completely dissolved. Increase the heat to medium-high and bring the mixture to a rolling boil. Cook for about 15-20 minutes, stirring occasionally, until the marmalade reaches the desired consistency. To test the consistency, place a small amount on a chilled plate and let it cool. If it wrinkles when pushed with a finger, it's ready.

While the marmalade is cooking, sterilize your jars by placing them in a large pot of boiling water for a few minutes. Remove and let them air dry.

Once the marmalade is ready, remove the pan from the heat and let it sit for a few minutes to cool slightly. This will help prevent the sliced peel from floating to the top of the jars when they are filled.

Carefully pour the hot marmalade into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean, damp cloth to wipe any spills from the rim of the jars.

Seal the jars with sterilized lids and rings. Allow the jars to cool completely at room temperature. As the marmalade cools, you should hear the lids popping, indicating a proper seal.

Store the Scottish orange marmalade in a cool, dark place. Once opened, refrigerate and use within a few weeks.

Enjoy your homemade Scottish orange marmalade with the delightful addition of sliced skin!