[food] Marmalade!
Feb. 12th, 2017 09:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberettI ran out of marmalade. It is Seville orange season. I looked at the box of Seville oranges, and noted it was rather cheaper than a single jar of my normal marmalade.
... A decided to enable me.
... well that's a thing that happened.
I've ended up with ~6 jars of tawny clementine-Seville marmalade, and ~4 jars of Seville-with-Gran-Marnier marmalade. RECIPE AND NOTES BELOW, very lightly adapted from the instructions on the box of oranges.
2l cold water
1kg citrus fruit
1 lemon
2kg sugar
Place water in pan. Juice citrus, including lemon, reserving pith, skin and pips.
Scrape out the pith from the skins (except the lemon), placing it (and the pips) in a square of muslin. Tie the muslin up and dump it in the pan (this is where your pectin comes from). Slice the peel (except the lemon; finely or coarsely, as you prefer) and dump it in with the liquid. (I assume that if you want shredless marmalade, instead of doing this you bung it in the muslin.)
Bring to the boil, then simmer for 90 minutes--2 hours. Volume should be reduced by half; peel should be soft. (This was the first point at which I really wished I'd got a proper jam pan, with measurements up the inside.)
Remove from heat. Once cool enough to handle, squeeze as much juice as possible out of the muslin bag, then scrape the contents into a bin, rinse out the muslin, and stick it through the wash.
Add the sugar to the pan and bring to the boil; boil rapidly for ~15 minutes until the setting point is reached (i.e.: if you put a couple of drops of jam on a cold plate, leave them a few seconds, and then give them a prod, does the surface wrinkle?)
Leave to settle for 15 minutes before skimming off any scum.
Place into sterilised jars.
LEARN FROM MY ADVENTURES
simmer it uncovered. if you simmer the marmalade covered, it will take FOREVER to reduce, you'll get bored and add the sugar before it's reduced enough, and THEN in a DESPERATE ATTEMPT to get it to ever reach the setting point you'll spend the next N days simmering it slowly and watching as it turns a darker and darker orange. this turns out to be, as best I can tell, how one makes tawny marmalade -- by caramelising the sugar!
alcohol apparently goes in at the very end, hurrah. I am experimenting with Gran Marnier, because we have a lot of it and it only gets used for cooking.
... A decided to enable me.
... well that's a thing that happened.
I've ended up with ~6 jars of tawny clementine-Seville marmalade, and ~4 jars of Seville-with-Gran-Marnier marmalade. RECIPE AND NOTES BELOW, very lightly adapted from the instructions on the box of oranges.
2l cold water
1kg citrus fruit
1 lemon
2kg sugar
Place water in pan. Juice citrus, including lemon, reserving pith, skin and pips.
Scrape out the pith from the skins (except the lemon), placing it (and the pips) in a square of muslin. Tie the muslin up and dump it in the pan (this is where your pectin comes from). Slice the peel (except the lemon; finely or coarsely, as you prefer) and dump it in with the liquid. (I assume that if you want shredless marmalade, instead of doing this you bung it in the muslin.)
Bring to the boil, then simmer for 90 minutes--2 hours. Volume should be reduced by half; peel should be soft. (This was the first point at which I really wished I'd got a proper jam pan, with measurements up the inside.)
Remove from heat. Once cool enough to handle, squeeze as much juice as possible out of the muslin bag, then scrape the contents into a bin, rinse out the muslin, and stick it through the wash.
Add the sugar to the pan and bring to the boil; boil rapidly for ~15 minutes until the setting point is reached (i.e.: if you put a couple of drops of jam on a cold plate, leave them a few seconds, and then give them a prod, does the surface wrinkle?)
Leave to settle for 15 minutes before skimming off any scum.
Place into sterilised jars.
LEARN FROM MY ADVENTURES
simmer it uncovered. if you simmer the marmalade covered, it will take FOREVER to reduce, you'll get bored and add the sugar before it's reduced enough, and THEN in a DESPERATE ATTEMPT to get it to ever reach the setting point you'll spend the next N days simmering it slowly and watching as it turns a darker and darker orange. this turns out to be, as best I can tell, how one makes tawny marmalade -- by caramelising the sugar!
alcohol apparently goes in at the very end, hurrah. I am experimenting with Gran Marnier, because we have a lot of it and it only gets used for cooking.
(no subject)
Date: 2017-02-12 10:02 pm (UTC)(no subject)
Date: 2017-02-12 10:09 pm (UTC)(no subject)
Date: 2017-02-12 10:38 pm (UTC)(no subject)
Date: 2017-02-13 01:00 am (UTC)(no subject)
Date: 2017-02-13 03:30 pm (UTC)It's apricot season over here. *ponders*
(no subject)
Date: 2017-02-13 10:07 pm (UTC)(no subject)
Date: 2017-02-13 04:19 pm (UTC)Making preserves is so much fun. (Although, yes - uncovered.)
(no subject)
Date: 2017-02-13 04:32 pm (UTC)Adam was somewhat surprised that this was the first time I'd made jam. Well OBVIOUSLY, sez I, my mother and grandmother and grandfather all make their own, so I've never had to before.
Hence having none of the kit, and very little idea what I'm doing. ;) BUT! Second batch turned out exactly as one might expect, and I have Learned that adding a healthy glug of booze to your marmalade deals with the scum problem more-or-less as I imagine butter does. :-)
(no subject)
Date: 2017-02-14 09:52 am (UTC)Sounds amazing.
(no subject)
Date: 2017-02-18 05:14 am (UTC)(no subject)
Date: 2017-04-08 05:36 am (UTC)(no subject)
Date: 2017-04-08 11:10 am (UTC)HA. :D