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    Saturday, July 14, 2018

    Orange, Ginger and Pinapple Marmalade - Using the Oranges


    Our Lucy has an amazing Orange Tree
    We have oranges loads of them
    I have been trying to find ways of using them
    Of course I juiced some
    after a few days as the juice took on, a not off, but stronger taste. I decided to make some syrup
    which is beautiful over ice cream
    Haven’t got quantities but it was about 1/3 sugar 2/3 squeezed orange juice

    I had an unsuccessful try at making orange crisps
    They certainly didn’t look like Martha Stewarts and the skin was very bitter
    So I persevered and finally found a recipe for Orange Marmalade,
    which also had Crystallised Ginger and Crushed Pineapple 
    On a website called Susan Can Cook
    Thank you Susan I am very proud of it
    So to make this Marmalade
    My oranges were odd sizes so I ended up with about 3 cups of peeled oranges
    I used a special sugar designed Jams not sure if it made any difference

    This should make 4 medium size jars
    e.g peanut butter size

    So :You need
    Zest and segments of 5 large oranges
    4 cups water
    2 x 400 gms crushed pineapple in juice
    Heaping 1/3 cup crystallised ginger, diced small
    Juice of one lemon
    1 Kg Sugar

    Thoroughly clean jars and lids
    Make little circles of Baking paper to line the lids
    While the marmalade is cooking place the jars in a heated oven 160C to help sterilize and so they won't crack when you add the very hot jam
    Place several saucers in the freezer.

    Peel the zest from the oranges and chop
    Remove the white pith and discard
    And segment the oranges
    Place the zest and the diced ginger in a heavy bottomed sauce pan with 4 cups of water.
    Bring to a boil. Reduce heat and simmer 30 minutes.

    Place orange segments, pineapple and juice and lemon juice in a large heavy bottomed stock pot. Add the simmered zest, ginger and the poaching liquid to the fruit. 
    Add the sugar.

    Bring to a boil. Boil until marmalade reaches gel stage -
    Stir every so often to make sure it doesn't catch
    This will take 30-40 minutes.

    To test set, pull one of the saucers out of the freezer and scoop a teaspoon of the marmalade onto it. Allow to cool.
    If it mounds or makes wrinkles when you push it, it is done.

    Remove from heat.
    Stir for 2-3 minutes to distribute fruit.
    Carefully ladle into hot prepared jars.
    Wipe rims and top with lids and rings.

    This should make 4 medium size jars
    e.g peanut butter
    Look At That
    Just toasted a crumpet
    Butter melting all over it
    Topped with MY Marmalade
    It was delicious
    Well!!! I'm a very proud person




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