When choosing a house many people look for space within the house and accept compromises in regard to external spaces.
However, when my parents in law decided to purchase their current house, it was the garden that made an impact. Or so did mum explained.
The variety of trees include a ginkgo, orange tree and various local species which combined with seasonal plants make it a magnet for birds.
This autumn, as every autumn, the orange tree is full of fruits, but this autumn, my mum is not there to chase the harvesting. Therefore oranges (mikan) were plentiful by the time we arrived in the house and casualties had taken place. (Five oranges laid on the floor). This saddened me and I decided to take action and make some marmalade.
Japanese oranges are super flavoursome and therefore it would have been a waste to use any other than sugar in the process. This is, therefore a simple recipe which follows the most basic principles of preserve making.
All you need is the same weight in sugar and oranges.
(I used 800 gr of each roughly)
My mix produced roughly 4 jars of marmalade (each of just over 300 gr)
Preparation: 15 minutes
Cooking: 2.5 hours
If you can, try to find some with thin peel rather than the ones that supermarkets have been selling with extra think peel as those peels add nothing to the flavour and their texture is not pleasant.
If you think about it, those were the ones traditionally used for the so-called Seville Marmalade. They had a slightly bitter peel, thin enough to almost melt in the cooking process.
Pick the oranges from the tree or the shop. Which ever is available to you.
Wash them well and slice them in as thin slices as you can possibly achieve, cutting them in perpendicular to the core (see picture)
Place them in a pan, big enough to hold the initial volume of oranges and sugar.
Cook in a low heat for five minutes. When the oranges begin to cook, add the sugar in three parts. Each time mixing the sugar into the oranges by turning the oranges around, from the top to the bottom with a wooden / bamboo spoon.
When the total of the sugar has been incorporated, increase the heat to a medium heat and bring it to boil.
Lower the heat again and cook until the volume reduces to 2/3 of what originally was. (This is roughly when in coating will hold on the spoon )
Leave it to cool and enjoy.
This is a perfect present for family and friends .
Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate
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