Vintage Oxford Marmalade

2kg of Seville oranges. 2 lemons. 2 kg of sugar. 2 litres of water. 2 teaspoons of molasses. Option of bourbon. Shelf life 6 months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Weigh and clean oranges. Do not overfill orange dish of unprocessed oranges.

Step 2

Add water to whole oranges and add unpeeled lemon.

Step 3

Cover pot with lid and boil for 45 mins.

Step 4

Turn oranges gently while simmering.

Step 5

After 45 mins, poke and test oranges for readiness.

Step 6

Strain the liquid but do not dispose.

Step 7

Refrigerate cooked ingredients overnight.

Step 8

Cut the oranges.

Step 9

Separate fruits (both lemon and oranges) from peel and pith with spoon.

Step 10

Separate pulp from pith.

Step 11

Slice peels in desired dimension stripes.

Step 12

Weigh ingredients.

Step 13

Wrap pith in muslin cloth.

Step 14

Store in fridge overnight.

Step 15

Sterilize jars.

Step 16

Add refrigerated liquid to pan.

Step 17

Extract juice from unboiled lemons.

Step 18

Mix and bring to a simmer on a low flame.

Step 19

Add muslin bag and simmer for 10 - 15 mins.

Step 20

Bake sugar in the oven (120 degrees for 10 mins).

Step 21

Remove the foam from simmering liquid. Remove muslin bag.

Step 22

Add sugar and stir. Do not allow to boil by maintaining low heat.

Step 23

Use a pastry brush to remove sugar from the edges of the pan.

Step 24

Add stripped peels to the mixture.

Step 25

Add fruit pulp.

Step 26

Squeeze pith in a muslin bag to extract pectin.

Step 27

Add pectin to mixture in pan.

Step 28

Turn up the heat to medium and bring to a boil.

Step 29

Boil for 20 - 40 mins.

Step 30

Ensure boiling temperature of 105 degrees.

Step 31

Use a wooden spoon test and check for two drops.

Step 32

At 105 degrees, test with a saucer.

Step 33

Take a spoon of marmalade and put it on a saucer. Put in the fridge for two minutes.

Step 34

Get it to wrinkle without breaking.

Step 35

If there is consistency then move to the next stage, if not repeat every 5 mins.

Step 36

Add knife tip of cannabutter and stir on top.

Step 37

Add molasses.

Step 38

Add infused honey.

Step 39

Wash and remove jars.

Step 40

Add to jars.

Step 41

Cover with wax discs if available (smooth side down).

Step 42

Add tops but do not tighten till the marmalade cools.

Step 43

Wipe jar down and tighten lids.