Marmalade Recipe
Saturday, November 26th, 2011Making marmalade is pure self-indulgence for me. Nobody else in our house likes it, but I like the zesty tang of marmalade on sizzling buttery toast. Perhaps the taste for it is peculiar to the English – peculiar style buds we must have to love marmite too with its salty bite. Anyway just a few instances each winter I make a batch of marmalade, sell a number of jars on the market and preserve the remaining to final me till next year. My mother and father also prefer it once they visit.
I attempted a brand new combination of fruits yesterday, adding a couple of limes and tangerines to the same old orange, grapefruit and lemon. True marmalade is made with Seville oranges, a sour variety grown especially for the English marmalade market, however I haven’t ever found any out right here in South Africa, so have to combine our sweet oranges with the sourer lemons and grapefruit to get the requisite zingy flavour. Once I tried with simply oranges, I bought a moderately uninteresting, candy orange jam, that I christened Mellow Marmalade – nice for soothing the troubled tastebuds but not very stimulating.
My marmalade manufacturing remains to be within the experimental stages, each batch turning out totally different, so I’ve to assume up applicable adjectives to explain the flavour, to remember which is which. It would help the research course of if I remembered to write down down what I did each time…but I choose the random aspect of shock in terms of tasting the results, so possibly I never will.Yesterday’s batch is going to be called Aromatic Citrus Medley – the limes give it an additional hint of perfume, and hold the zing alive!
Right here is the recipe I exploit as a primary information, offered by my mother, who also makes her own supply.
Three Fruit Marmalade Recipe
2 grapefruit
2 lemons
3 oranges
4 pint/2 litres water
3 ½ lbs/1.6kg sugar (if you happen to use sour Seville oranges you want more sugar – 5lbs)
Wash the fruit, scrubbing the skins. Lower the fruit and rind into shreds, nonetheless thick you like your peel within the finished marmalade. Remove any very pithy bits and pips. Normally one should tie these in muslin and cook dinner with the fruit, to get the most pectin out there, then remove the whole package deal pips and all . I have not bothered the final cuople of instances and the marmalade nonetheless appears to set.
Put the fruit and water into a large pan (preferably thick bottomed) and bring to the boil, then simmer gently for 1-2 hours till the rind is tender.Add the sugar off the warmth and stir till it dissolves. Do not let the marmalade boil again until it has dissolved. Boil briskly for about 30 minutes. Test for doneness by putting a drop on a cold plate. If it forms a lightweight pores and skin that wrinkles if you push your finger by means of it is done. Maintain testing each five minutes if not. The bubbles additionally change to be slower, bigger rolling bubbles when it is ready. Ladle into hot sterilised jars and seal.
If you would like to attempt my variation on the fruit mixture, substitute two or three limes for one of the grapefruit and two tangerines for one of the oranges. Any citrus fruits might be made into marmalade. My next experiment goes to incorporate kumquats – we have now a small tree right here and none of the household actually like that candy/bitter explosion on the tastebuds once you bite into them, except me and I am unable to eat an entire treeful myself! Joyful marmalade-making!
This post is written by John Lewis, who also always writes about other topics such as sterling silver jewelry, cz jewelry & Sterling Silver Necklace.