Just Because We Love Paddington™

Recipe makes 7 x 220g Jars

1kg Organic oranges
1.5L Water
300g Sliced rhubarb
1.3kg Jam sugar
2g Dried edible lavender
2g Pink peppercorns, crushed
Juice of 1 lemon

Method:

1. Place the water and oranges – whole, stalk-end removed – in a heavy-based saucepan. Cover and bring to the boil, then reduce to a gentle simmer for 30 minutes. Remove from the heat and leave contents to cool completely.

2. Once cool, transfer the oranges to a bowl. Strain the cooking liquid, reserving 900ml in a bowl.

3. Halve the oranges, scoop the flesh into a sieve set over the reserved liquid and thoroughly drain the juices. Reserve the rinds. Wrap the strained flesh in muslin, tie tightly with string.

4. Wash and drain the rhubarb stalks. Roughly slice into 5cm rounds.

5. Place the sliced rhubarb and 100ml water into a heavy-based preserving pan. On a low heat, cook gently until broken down. Once softened, turn the heat off.

6. Thinly slice the orange rinds and add to the pan of cooked rhubarb. Add the reserved liquid, muslin-wrapped orange, jam sugar, lavender, crushed pink peppercorns and lemon juice and bring to the boil. Boil for 30-35 minutes, until the marmalade reaches setting point (105C on a sugar thermometer). Note: watch the temperature; you may need to reduce the stove heat during cooking.

7. Once cooked, turn the heat off and remove the muslin parcel. Leave the pan to rest for 10 minutes, stirring occasionally. Pour into warm sterilised jars. Seal immediately. Store in a cool, dark place.