Effective, Straightforward, and Tasty.
Apr. 8th, 2024 08:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Oxford Marmalade.
"Oxford Marmalade has long been one of the building-blocks of Empire."
1000 g Seville oranges
1000 g water
1000 g sugar, lightly warmed
(I added: one apple, peeled, cored, and halved)
Put the oranges, together with an equal weight of water (and a little more if necessary, just enough to make sure the oranges are afloat) in a large maslin pan or stockpot with the apple. (If you only make a small batch, you will wish you had made more.) Bring to the boil, simmer for an hour uncovered, and then turn off the heat. Leave the oranges soaking in the water overnight.
Next day, line a colander with doubled cheesecloth and put it in a bowl. Set a chopping board inside a rimmed baking tray to catch stray juices. Pick the oranges out of the water and slice each in half. Scoop out the insides, pulp and seeds together, and set them in the cheesecloth-lined colander. Chop the rinds not-too-finely and add them back to the water. Gather up the edges of the cheesecloth and knot them securely. Squeeze out as much juice as you can through the colander. Add the cheesecloth parcel to the pan, along with any squeezed juice and any from the tray.
Heat the maslin pan slowly and stir in the sugar until dissolved. Bring the pan to the boil and cook it down to desired darkness. Remove cheesecloth, squeezing, and the apple. Stir frequently as the marmalade darkens and thickens; it should reach 222°. Pot up in sterilized jars. Look forward to a future full of excellent breakfasts, and possibly founding your own empire.
Yield: approximately 3 pints
What worked: This produced a dark, bitter, and classic orange marmalade. (Scottish orange marmalade apparently uses shredded peel, not coarsely chopped; it is also lighter and sweeter. I prefer Oxford, natch.) I added the apple for additional pectin as my last batch never set. I am not sure it was needed but this batch did seem to set nicely. Following a hint from other jam recipes, I set the sugar on a large tray and heated it slightly in a warm oven - that helps it dissolve more quickly. I liked it much better than the light marmalade recipe that uses double the water and sugar.
This is exactly what my ginormous maslin pan is designed for.
What didn't: The recipe omits when to remove the cheesecloth; fortunately, that was fairly evident.
Will I make it again? I started with just over 3 kg oranges, and this made 9.5 pints... so not for several years, as supplies are now replenished in the oubliette and on my jam spreadsheet.
"Oxford Marmalade has long been one of the building-blocks of Empire."
1000 g Seville oranges
1000 g water
1000 g sugar, lightly warmed
(I added: one apple, peeled, cored, and halved)
Put the oranges, together with an equal weight of water (and a little more if necessary, just enough to make sure the oranges are afloat) in a large maslin pan or stockpot with the apple. (If you only make a small batch, you will wish you had made more.) Bring to the boil, simmer for an hour uncovered, and then turn off the heat. Leave the oranges soaking in the water overnight.
Next day, line a colander with doubled cheesecloth and put it in a bowl. Set a chopping board inside a rimmed baking tray to catch stray juices. Pick the oranges out of the water and slice each in half. Scoop out the insides, pulp and seeds together, and set them in the cheesecloth-lined colander. Chop the rinds not-too-finely and add them back to the water. Gather up the edges of the cheesecloth and knot them securely. Squeeze out as much juice as you can through the colander. Add the cheesecloth parcel to the pan, along with any squeezed juice and any from the tray.
Heat the maslin pan slowly and stir in the sugar until dissolved. Bring the pan to the boil and cook it down to desired darkness. Remove cheesecloth, squeezing, and the apple. Stir frequently as the marmalade darkens and thickens; it should reach 222°. Pot up in sterilized jars. Look forward to a future full of excellent breakfasts, and possibly founding your own empire.
Yield: approximately 3 pints
What worked: This produced a dark, bitter, and classic orange marmalade. (Scottish orange marmalade apparently uses shredded peel, not coarsely chopped; it is also lighter and sweeter. I prefer Oxford, natch.) I added the apple for additional pectin as my last batch never set. I am not sure it was needed but this batch did seem to set nicely. Following a hint from other jam recipes, I set the sugar on a large tray and heated it slightly in a warm oven - that helps it dissolve more quickly. I liked it much better than the light marmalade recipe that uses double the water and sugar.
This is exactly what my ginormous maslin pan is designed for.
What didn't: The recipe omits when to remove the cheesecloth; fortunately, that was fairly evident.
Will I make it again? I started with just over 3 kg oranges, and this made 9.5 pints... so not for several years, as supplies are now replenished in the oubliette and on my jam spreadsheet.
