Tuesday, 15 January 2013

Bitter Orange Marmalade

A table, a chair, a bowl of fruit and a violin; what else does a man need to be happy? -Albert Einstein

Every year I await my most favorite season of the year -Winter. During this season I like,besides many other things, all the fruits available and they are in abundance!!!I love the range of colors of fruits that nature displays at this time of the year from juicy red apples to a variety of oranges to green and black grapes to luscious strawberries!! In fact this year the strawberries have been coming straight from a farm to our home and its a real treat!!

I mentioned in one of my earlier posts,that jam making has been very special to me.It brings back many fond memories!My Mother's forte has been jams and marmalade making.She used to make Bitter Orange Marmalade when it was sort of un-heard of amongst our friends and relatives.She made sure that they acquired a taste for it!!

This marmalade also makes a good filling in cakes and a nice zesty tangy vinaigrette for salads.

Bitter Orange Marmalade

"Marmalade refers to a jelly like preserve, usually made of citrus fruits, in which bits of the fruit and rind are suspended."

12 Keenus - Very thinly sliced, seeds reserved ( a cross between an orange and tangerine)

2 Oranges - Very thinly sliced,seeds reserved.

2 Lemons - 1 thinly sliced ,seeds reserved.Juice of one strained.

2 Liters -    Water


2 Tbs -   Whiskey or Rum-Optional


Put the prepared Oranges,Lemon and water into a pan.Leave it to steep for 24 hours.

Put the prepared Oranges,Lemon and water into a pan.Leave it to steep for 24 hours.

Place the pan on medium heat and boil the oranges for 30-35 
minutes.Remove from the heat and leave it to steep for another 24 hours.

Weigh the fruits with liquid and return them to the pan adding equal amount of sugar.Cook on a medium heat for 1 hour 10 minutes or until jelling point is reached.

If white scum occasionally rises to the top,skim it off with the spoon.

Strain the lemon juice and water in which seeds are soaked into the pan.

Cook the mixture for another 10 minutes or so,keep stirring with a wooden spoon.

Stir in the Whiskey/Rum.(It brings down the temperature of sugar and stops it from further cooking)

Pour the hot marmalade into the jars and make sure that the fruit and syrup are evenly distributed.

The bitterness in Marmalade comes from the seeds of the fruits and the seeds have high content of pectin which helps in marmalade to set. 

1 comment:

  1. NICE! Made a batch recently with kumquats {tangerines}. I love how yummy yours looks!