Now that I’m all grown up – I can make my own marmalade. And since Paddington 2 is coming out January 12 in theaters, they sent me Paddington’s recipe to try! It’s definitely a labor of love this one – but the outcome was thick and delicious!
We even decided to have a little tea party to celebrate! Luckily it wasn’t just me and my dogs – I was at a friend’s house and she has a couple of kids who played along with us.
(and Aunt Lucy’s) Marmalade
be aware that this recipe has been handed down to Paddington from his Aunt
Lucy. Quantities and techniques may vary from the jungles of Peru so please
adapt to your taste and own kitchen utensils.
12 ripe from the tree Seville oranges (Mrs Bird says this is normally about 1kilogram)
Preserving sugar (Mrs Bird says this is better than jam sugar
for marmalade and should be twice the weight of the oranges. Mrs Bird and I
balance the scales and then do it again to get the right weight.)
1 lemon per 12 (1kg) oranges
One large bucket of water
(approx. 2.5 litres)
maslin pan – this helps spread the heat for an even boil. Mrs Birds’ has a volume
measure on the side, and a lip and handle so it makes pouring easier.
Lots of clean recycled jam jars
(Mrs Bird gets cross with me when I offer
to clean them with my tongue – she recommends you sterilise them in the oven.)
juice (if your paws aren’t big enough then use an electric squeezer like Mrs
the spare pith and pips in your muslin bag
all hands and paws at the ready for this bit!
remaining pulp, pith and pips and add them to the muslin bag and tie tightly. (Mr Brown particularly likes this bit.)
more pulp you get out the easier and cleaner the finished marmalade chunks will
some rope, or Mrs Bird suggests a hook.
without a lid, for two hours to soften the peel.
time to put two or three plates in the freezer to use later. Aunt Lucy used to
use a small flat rock in the shade to test the marmalade but Mrs Bird says
freezers are quicker to get the plates (or rocks!) cool.
set aside to cool. Once it’s cool squeeze any remaining juice from the muslin
bag back into the pan with the juice, water and peel.
all the time slowly pour in your sugar until it’s all dissolved.
is normally put on watch for this bit. He has a keen eye for detail. He says
his whiskers start to stand on end!)
minutes later but Mrs Bird likes to start testing a little before (just in
and tip it onto one of your plates from the freezer.
marmalade is ready.
rest for 20 minutes and fill your jars.
ensure the marmalade is thoroughly cooled before any sandwiches are made.