At SISTERHOOD winter we were fortunate to have the brilliant Lillie O’Brien of the London Borough of Jam teach the sisters how to make quince jelly. The smell of those fragrant quinces bubbling in the bright winter sunshine will always stay with me. It was magical, pure witch craft for sure. Seeing quince with hibiscus flowers turned intp gleaming jars of amber rose jelly. One of my favourite workshops ever!
Since then I have been obsessed with preserving, especially the LBJ way. Lillie loves to add unusual ingredients to classic recipes. Vanilla, chamomile, greengage and rhubarb.
Lillie had kindly shared her seasonal marmalade recipe with us… Seville orange marmalade with chamomile…
Seville orange & chamomile marmalade
by London Borough of Jam
Makes 1lt or 5 200g jars
- 8 Seville oranges (1kg)
- 1lt cooking liquid
- 1.2kg unrefined caster sugar
- 1 tbls dried chamomile flowers
- 1 Lemon, juiced
- Wash the oranges and remove the buttons on the tops.
- Place whole oranges in a large saucepan and cover with 2lt of water, place a lid on the pan and bring to the boil.
- Once boiling turn down to a simmer (with lid on) and cook oranges for 1 ½ hours.
- Then turn off and leave in the pan overnight with the lid on to cool completely.
- The next day take out the cooked oranges and reserve 1ltr of the cooking liquid.
- Slice oranges in half over a strainer/bowl catching all the liquid that might come out and scoop out all the insides to strain over the bowl. You will want to keep this liquid.
- Next slice the cooked orange pieces into long fine shreds or whatever shape you would like.
- Place this into a preserving pan or large saucepan alongside the 1ltr of the reserved cooking liquid, strained pulp liquid, sugar, lemon juice and chamomile flowers.
- Slowly bring to the boil. Boil rapidly until setting point is reached (104 c) approx 30/35 minutes and then remove from the heat and leave to rest for 10 min before pouring into warm sterilized jars.
We are delighted that Lillie will be back with us at our SISTERHOOD summer retreat in June, sharing some more seasonal preserving recipes. If you fancy joining us, there are still a few tickets available. Please head over here for more information.