27 Jan 2017
Winter’s Delight, Fresh Tasting Tangy Marmalade
It is about late January when the supply of jars of this delicious tasty homemade preserve dwindle in the larder. Fortunately it is also the time that the Seville Oranges magically reappear in the grocery stores.
We make our own because I love the real thing , that is , NOT the sugary syrup in jars found at your local supermarket for $5 ea., which is the most expensive sugar you can buy . No the stuff I am talking about is like biting into a whole fresh orange !. Full of zesty citrus flavour.
Ok so now that you are drooling , and you are eager to have a go at making your own.
Citrus Ingredients for One batch:)
In my experience of making Marmalade the method is as important as the exact ingredients .
8 Seville Oranges & 2 Lemons
You may substitute other citrus according to your preference, but I recommend that for your first batch you stick to the above basic version.
6 Cups sugar
4 Cups Water
Pomoma’s Universal Pectin.
For non N.Americans 1 cup = 8 fluid Ounces
This makes approx 8-9 cups of Marmalade.
Buy this easy to read style
You will also need a Candy / Deep Fry Thermometer with temp reading in excess of 120C .
The process :
First cut the fruit in half to make it easier to work with.
Now with very sharp remove the outer peel in thin broad slices.
Then slice the peel into 1/2- 3/4″ long narrow strips and set aside.
I have also found that instead of the above, if really sharp potato peeler is used on the whole orange, a much finer more consistent peel is removed .
Now in 4 cups of water boil the squeezed fruit, seeds included, until it becomes translucent and soft , usually about an hour.
When cool enough to handle, squeeze out all the juice that you can .
Time to prepare and sterilize your jars and their lids .
Now I have found that although in theory you will have extracted enough pectin , the natural setting agent, from the seed that you boiled I have had disappointingly runny marmalade on occasion :(. So I now add a dose of off the shelf pectin .
For this I use Pomona’s Universal Pectin because it is activated be Calcium not sugar and one can reduce the sugar content significantly if desired.
I have found it is best to add the pectin dose to the extracted juice and blend it well before adding the cooking pan.
Get ready to cook :
You need a large jam pan , Stainless Steel preferably, with a heavy bottom to avoid burning. I also have found our regular kitchen stove to have difficulty in delivering enough heat to achieve the necessary rolling boil to the magic temperature of 108C . Instead I cook outside on our Coleman Propane camping stove.
Juice pressing tools – Lemon Squeezer and Potatoe Ricer
First place all the spent citrus centres into the pan with 4 cups water cook until translucent about 45mins – 1 hr. allow to cool and squeeze out every drop of liquid and reserve it back into the pan. To extract the maximum from the cooked cores I squeeze them in the Potatoe Ricer shown in the photo . this adds a lot of fine pu;p to the brew which may not be to everyone’s liking.
Rolling boil at 104C – Wait!
Next add all the prepared liquid ingredients into the pan and begin to heat gently adding the sugar by drizzling it in while stirring steadily.
Once the sugar is fully dissolved, begin to raise the heat keeping an eye on the thermometer reading , while liquor is at a rolling boil. It will probably stall for a while at 104C, but be patient !. Another point to note is that the sliced peel will become translucent. What is happening now is you are boiling off excess water which raises the boiling point of you Marmalade . When the thermometer reaches the magic 108C and this may take another 1/2 hour, test a drop on a cold plate to be assured of your preferred degree of set .
Remove from heat and place the precious Marmalade into the sterile jars to just below the top, cover with lids and tighten the rings , turn upside down to for 5 + mins the seal is confirmed when the lid pings 🙂
Now you have many months of breakfast pleasure to enjoy 🙂