Five cash-saving tips tips to turn supermarket oranges marmalade
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IT is the season for Seville oranges, which are traditionally used in marmalade. They come in at just £2 a kilo from Sainsbury’s — which is enough to make around six jars of Paddington’s favourite sandwich filler. Here’s how to save on the sticky treat . . .
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SQUEEZE THE SUNSHINE: Seville oranges, originally from the south of Spain, are perfect for use in marmalade because they give it a characteristic, slightly bitter flavour and contain high levels of pectin, which helps it set. But you can use ordinary oranges and other fruits. Sevilles are only available at this time of year but, as long as they are not overripe, they can be frozen and used later.
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STIR IT UP: Basic marmalade requires just three ingredients — oranges, lemon and sugar. There are many simple recipes you can follow online. Have a look at the Moreish Marmalade recipe at sainsburys.co.uk for simple, step-by-step instructions. LOVE YOUR LEFTOVERS: You can make marmalade using leftover orange skins, says Jamie Crummie, co-founder of food waste app Too Good To Go.
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“Boil the peels to soften them, then cook them with sugar and water until they reach the desired consistency. “You can also mix in peels from other citrus fruits, like lemons or grapefruits.”. SPICE IS NICE: Add a dash of spice to your marmalade for a warming twist.
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Cinnamon sticks, whole cloves or grated ginger also boost the flavour. Remove the whole spices before decanting into jars. WHAT A GIFT: Traditionally made marmalade should keep for up to a year in a cool, dark place, and up to a month in the fridge once opened — so it makes a great pressie.
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