Earl Grey Marmalade

A fragrant, bittersweet marmalade infused with our Luxe Grey tea – the floral bergamot in the tea deepens the citrus flavour of the oranges beautifully. This makes a beautiful gift for any tea lover. 

Ingredients

Makes approximately 4–6 jars (easily halved or doubled)

• 1kg seville oranges
• 1 lemon, juiced
• 4 tbsp Luxe Grey loose leaf tea
• 1.75 litres water
• 2kg granulated sugar

Method

1. Before you begin, place a small saucer in the freezer – you'll use this later to test if the marmalade has reached setting point.
2. Juice all the oranges and the lemon, then pour the juice along with the water into a large, heavy-bottomed saucepan.
3. Scoop out the orange flesh, pith, and pips with a spoon, leaving behind just the skins. Place all the scooped flesh, pith, pips, and the squeezed lemon halves into the centre of a piece of muslin cloth. Add the Luxe Grey loose leaf tea to the muslin, then tie the corners together securely to form a bag.
4. Slice the reserved orange skins into thin or thick strips – whichever shred you prefer – and add them to the pan.
5. Place the muslin bag into the pan and tie it securely to the pan handle so it's easy to remove. Bring the pan to a boil over high heat, then reduce to a medium simmer and cook for 2 hours, or until the peel strips have fully softened.
6. Remove the pan from the heat and lift out the muslin bag. Set it aside until cool enough to handle, then squeeze it firmly over the pan, extracting as much of the glossy, sticky pectin as possible back into the marmalade.
7. Add the sugar to the pan and stir continuously over a low heat until every grain has dissolved – don't let it boil at this stage.
8. Bring the mixture to a rapid, rolling boil and boil hard for 30–40 minutes without stirring.
9. After 30 minutes, drop a small amount of marmalade onto your frozen saucer. Push your finger gently through it – if the surface wrinkles, it's at setting point. If not, boil for another 10 minutes and test again.
10. Once setting point is reached, remove the pan from the heat and leave the marmalade to stand for 20 minutes. This helps the peel distribute evenly through the jars.
11. Ladle into clean, sterilised jars and seal with lids. Turn the jars upside down and leave for 1 hour, then turn upright and leave to cool completely.

Notes

• The Luxe Grey tea is steeped inside the muslin bag with the orange flesh and pips – this infuses the pectin-rich liquid with bergamot and black tea flavour as it simmers, giving the marmalade a darker colour and a beautifully fragrant depth.
• To sterilise jars, wash in hot soapy water, rinse well, then place in an oven at 120°C for 15 minutes. Fill while still hot.
• Delicious spread on sourdough toast, swirled through yoghurt, or used as a glaze for roast chicken. Makes a wonderful gift, paired with a pouch of Libertine Blends Luxe Grey tea.