Saturday, 10 August 2013

Life's Too Short Marmalade

There are no better gifts than those you make yourself, and I absolutely love giving preserves I make to friends and family; the only exception being this marmalade.
I'm so conflicted about this, but it doesn't give a high yield, (there's no water added, relatively low sugar content) and it's all about real, intense fruit flavour. So I have this overwhelmingly selfish impulse to keep it and not give it away. Very conflicting. 
It's a challenge to cut down sugar content in preserves, but it is perfectly possible to achieve this to let real flavours shine. Most of our commercial producers are missing the point, I believe, and therefore consumers are missing out. It's so easy to make your own pickles, chutneys, relishes, jams and jellies, just choose seasonal to minimise cost, maximise flavour and say no to preservatives and colourings! (You won;t be sorry).

Photo: Think Photography

Life’s Too Short Marmalade

This marmalade is for those who like the best in life, a little more time - consuming in terms of yield, but absolutely worth it. The secret is in the method; flavor is maximized by keeping sugar to a minimum, and no water is added – it’s just fruit flesh, zest, and a minimum of sugar to preserve and enhance the flavours. You simply can’t buy marmalade as good as this unless expense doesn’t matter.
The flavours here are bold and intensely orange, but balanced by the lime to create a particularly delicious spread.
Use all oranges for this marmalade if you prefer, or experiment with other citrus.
Makes 2 x 350g jars.

1 kg thin skinned oranges
250g limes (3-4, depending on size)
500g sugar
2 Tbsp peeled and finely chopped fresh ginger (optional)

Using a zester,* preferably, or a floating blade peeler, remove the zest from all the fruit, ensuring that none of the pith is attached. Roughly chop the long strips of zest if a zester has been used. or finely slice the peeled zest into fine julienne lengths, and chop roughly. Transfer to a large saucepan.
With a sharp knife, pare the pith from all the fruit and discard.
Dice the fruits small, about 5mm (¼ inch), discarding any core or obvious membrane. Try not to lose any juice.
Transfer the diced fruit and juice to the saucepan with the zest, stir in the sugar and bring to simmer point.
Simmer, uncovered, for 25 - 30 minutes, stirring regularly. 
 Test by placing ½ teaspoon of the marmalade on a saucer to cool then nudging with a finger. If the surface ripples, it is ready to pour into hot sterilized jars and cover with sterilized metal screw on lids.

*A zester has a truncated ‘blade’ with 6 small holes.

1 comment:

Rebecca Mooney said...

I need a lovely photo so I can link this page with your marmalade to my Pinterest page.