Homemade Marmalade (British)
4lbs Seville Oranges
1 lemon
8lbs sugar
8pts water
Wash the fruit, quarter the oranges, remove the pips and set aside. Slice the oranges and put in a preserving pan. Add the water, stir and bring to the boil over a medium heat. Squeeze the juice from the lemon, slice the peel and add to the pan. Simmer gently, stirring for between 1-2 hours until the peel is soft.
To extract the pectin, put the pips from the oranges and lemon in a small pan, cover with water and simmer for about 20 minutes until the liquid looks viscous. Strain the liquid into the pan, then boil up the pips again and repeat the process.
Once the peel is soft and the liquid reduced to the consistency of a thick sauce, add the lemon juice and stir in the sugar. Continue stirring until the sugar has dissolved, then turn up the heat and bring to the boil. Let it boil, stirring continuously to prevent burning, until setting point is reached. To test for this, put a spoonful on a plate in the fridge and leave for about 5 minutes. Once it is done, decant the marmalade into a jug, and pour into prepared jars. Fill the jars right up to the top, cover with a preserving disc and leave to cool before covering.
Makes 12 jars
Fruit & Nut Biscotti (Italian)
250g / 9oz plain flour
250g / 9oz castor sugar
½ tbsp baking powder
3 medium eggs, lighty beaten
55g / 2oz plump sultanas
55g / 2oz dried cherries
55g / 2oz pitted dates, chopped
75g / 2½ oz shelled pistachio nuts
55g / 2oz whole blanched almonds
55g / 2oz shelled hazelnuts
Finely grated zest of 1 lemon
Preheat Oven to 180°C / 350°F / gas mark 4
Mix the flour, sugar and baking powder in a bowl. Add half the beaten eggs, mix well, then add half of what's left and mix again. Now add the last quarter a little bit at a time, mixing until the dough takes shape but isn't too wet (you may not need to use all the egg). Add the fruit, nuts, lemon zest and mix well.
Divide the dough into six and roll each sixth into a sausage shape about 2.5cm (1in) in diameter. Place at least 6cm (2½in) apart, on baking parchment on baking trays. Wet your hands when rolling, this helps to prevent the dough sticking.
lightly flatten the 'sausages' and bake until golden brown (about 20 - 30 minutes). Remove from the oven and leave for 10 mins to cool and firm up. Drop the temperature of the oven to 140°C / 275 °F / gas mark 1.
With a serrated knife, cut the biscotti on an angle into 5mm (¼) slicices and lay these on the baking trays. Return to the oven and cook for 12 minutes. Turn the biscotti and cook until they are pale golden (about 10 - 15 minutes).
When ready remove from the oven and cool on cake racks. Store in airtight jars.
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