Orange Marmalade, A Quick Version
Orange Marmalade, A Quick Version
Mamta Gupta
If you don't have a lot of time to cook, this recipe allows you to make your own marmalade fairly quickly and it preserves all the flavours. Seville oranges are best for a marmalade, but it can be made from other oranges.
Orange Marmalade tastes very nice with the addition of a small amount of red chillies, just like the Apple Jelly.
Ingredients
500 gm. Seville oranges
1 lemon
500 ml. water
1 kg. granulated sugar
Optional for Orange Chilli Marmalade
2 fresh Habanero chillies or similar, de-seeded and very finely chopped
Instructions
Scrub oranges and lemons clean of any insecticides.
Cut all fruit into halves.
Place fruit and water in a pressure cooker. Boil for 15 minutes under full pressure, or in a pan until skin is tender.
Strain the whole lot through a colander, collecting the liquid into a preserving pan (a large heavy bottomed pan). Do not press the fruit.
Gently scoop out the flesh and pips using a teaspoon and press it through a wire sieve placed on a bowl.
Add sieved flesh to the strained liquid from step 4. Discard pips and fibre.
Chop up or slice skins into thin strips, the size and thickness is your choice. Add to the pan of juice and pulp. If you are adding chillies, add them here.
Heat gently and add sugar, stirring until all sugar is dissolved.
Now bring to boil and boil briskly until setting point* is reached, roughly 15-25 minutes. Skimming is not always necessary, but you can, with a tea strainer.
Allow to stand for 20 minutes. This ensures that the orange peel do not float to the top.
Bottle in sterilised, warmed jars.
When cool, cover with a wax paper disc directly above the marmalade. Close the lid and turn jars upside down, to create a vacuum. Allow to cool.
Label and store.
Notes
*Setting point:
Temperature; It sets at 220 F, 105 C. Thermometers are not always accurate, so carry out other tests for setting point too.
Place a teaspoon of the marmalade on a chilled saucer/plate. After a minute or two, push it with a finger. If a wrinkly skin forms and a clear space is left where you have pushed through it, setting point is reached.
If you allow the jam to drop from a wooden paddle or spatula, it drops in triangular sheets and the last triangle/s remains hanging for 15-20 seconds. This is the setting point.
Also see: Orange Marmalade, Seville (Bitter) Orange Ice Cream, Tim's Pressure Cooker Marmalade, Making Jelly from Fruits, Plum or Apple Jelly.