Marmalade: I need a good recipe? - marmalade jam recipe
Last year I bought some oranges from Seville in error, and jam is not so bad, but I had a jelly that is very dark, very bitter, so hard to make like a rock. I have a jam thermometer. BTW I think that now is beginning to come in. Orange Can anyone confirm?
Recipes, tips, please?
Monday, February 1, 2010
Marmalade Jam Recipe Marmalade: I Need A Good Recipe?
5 comments:
Tradition in Seville orange marmalade
Makes six 1 lb (350 ml) bottles
2 lb (900 g) Seville oranges
1 lemon
4 lb (1.8 kg) granulated sugar (to speed up the resolution, it can be heated in the oven)
You also need a preserving pan or large heavy-based frying pan, a 9-inch (23 cm) wide neutered muslin (or dressing), string, a fireplace and six 1-pound (350 ml) glasses.
Start by measuring 4 liters (2.25 liters) of water obtained in a pot, remove the lemon and orange in the middle and press the juice. Add the juice with water and place the seeds and pulp pieces that cling to the stranglehold on the square of muslin (on a plate or bowl of cereal), the first procedure. Now, cut the orange peel into quarters with a sharp knife, cut into thin parts to cut each quarter. How to cut, paste the pieces in water and seeds, or the replacement of the bone marrow is to go with the muslin. Bone marrow contains a large amount of pectin, so you do not throw anything and not worry about all the bone marrow and the skin hangs in tatters, that â € "theeverything dissolves in the boiling point.
Now tie the loose seeds and pulp of the muslin to form a pocket, and this link to be on the pan so that the bag is suspended in water treated. Then bring the liquid to boil and let gently simmer, uncovered, for about 2 hours until the skin completely soft (test a piece is good to them) between the fingers and thumb. Meanwhile, the cold foods have in the freezer of the refrigerator.
Remove Then the pipe bag and allow to cool on a plate. Then pour add the sugar to the pan and stir over low heat occasionally, until all the crystals have dissolved examine carefully (it is important). Now raise the heat to high compression of bagpipes in the pan into a sticky substance that contains the gelatinous pectin, to remove. 'll See How do you squeeze it percolates. You can do this by the bag between two saucers or using your hands. Or a whisk, then stir the rest.
Once the mixture to a boil starting time soon. Then after 15 minuteslet's put some jam in a bucket of cold food in the refrigerator and allow to cool in the refrigerator. It can be said to â € "â € cool if you have a set" by pressing the mixture with your finger if you have shriveled skin, erected. Otherwise, go with the jam and cook the same test at intervals from 10 minutes to give.
After removing from heat (if there is a lot of scrap, most of which will be distributed) by stirring in half a teaspoon of butter and remaining tablespoon. Leave the marmalade just 20 minutes.
In the meantime, the bottles are washed, dried and heated in a moderate oven for 5 minutes. Pour the jam, with the help of a funnel or a ladle into jars, cover with wax discs and seal while still hot. Label for cold and in a dry, cool and dark. Then hurry to stand up and try some toast!
Dundee Orange Marmalade
£ 10 1 ¼ hours and 25 minutes preparation
£ 3 Seville oranges
3 lemons
6 kilos of granulated sugar
15 cups water
Scotch Whiskey
Wash fruits and in large pot.
Add water and cover.
Let boil, reduce heat and simmer until fruit is soft.
Let stand until cool enough to handle the fruit.
To remove the fruits of the boiling water and cut each orange and lemon into two halves.
With a spoon remove the seeds and pulp and back to the juice.
Let simmer for 25 minutes, filter and remove the seeds.
Meanwhile, cut the peel and the flesh into small pieces or strips, whatever you prefer.
Put fruit, juice and sugar in a large pot of conservation and cook until it quickly reaches the setpoint.
To determine the setting point, stirring with a thermometer and gelatin, and 2 drops hanging from side to side in a wooden spoon when taking from the hot liquid away from heat, skim milk and let cool slightly.
Pour into sterilized jars and add 1 tablespoon of whiskey in each bottle.
Label wior paraffin and a lid.
Carrot Jam Recipe
Ingredients
1 pound (456 g) carrots
2 lemons
1 orange
4 cups (1 L) sugar
Boiling water
Instructions
Wash and peel carrots. Push the lemon juice and remove the seeds. Place the carrots and the lemon rind through food chopper. Cut, cut the oranges into thin slices and remove the seeds. Combine all ingredients and add 1 / 2 cup (120 ml of) boiling water. Bake until just mixed gels. Pour into jars and refrigerate.
Recipe 2:
2 cups grated orange cut into thin slices
1 liter of chopped orange pulp
1 cup thinly sliced lemon
1 1 / 2 liters of water
5 g sugar
Add water to fruit and simmer 5 minutes.
Cover and allow 12-18 hours sleep in a cool place.
Cook rapidly until peel is tender, about 1 hour.
Measure fruit and liquid.
Alternative sugar with each cup fruit mixture.
Bring slowly bring to a boil, stirring, until sugar is dissolved.
Cook quickly, about 25 minutes.
When the mixture begins to thicken, stirring occasionally to prevent sticking.
Pour hot into hot jars, so that 1 / 4 inch headspace.
Adjust lids.
Process 10 minutes in boiling water bath.
Yield: about 7 liters.
He replied:
* 6 Seville oranges (I 36-48 processes in 4-6 batches of oranges per year.)
Sugar * approx 7 1 / 2 cups
* 25 ml of molasses (for baking) molasses (optional)
* 50 ml orange liqueur or bourbon (optional - whiskey is very nice ... even jam!)
Process:
1. Cut oranges, washed and rinsed in sixth or eighth, by keeping the pot to the precious liquid.
2. Cover with water and bring almost to a boil and boil for several hours or until very soft. The skin should rub to almost nothing between the toes.
3. Levante orange cooking water removed with a slotted spoon and scrape the pulp and seeds from the inside with a spoon
4. Drain the seeds and pulp through a jelly bag, saving the liquid and discard pulp.
5. Meanwhile, slice thick peel of sweet oranges and peels back its cooking water.
6. If allowed (overnight or longer standing), pectin and flavor seems to be released.
7. Sugar, grated rind, the liquid from the pulp (molasses and drained, if desired). I begin with the 9 cups of sugar, fruit cups to 11.5 in a heavy saucepan. (I use the approximate ratio 1 to 1.5 cups of liquid orange peel, which is more than many recipes as much as a diluted standard used by more than half - and I see no diminution in the intensity of the struggle, I bitter taste. My consideration is that the new Sevilla are far superior in every way fresh fruit is now available.)
8. Slowly bring a boil, stirring constantly, until sugar is dissolved. Simmer 20 to 60 minutes, the temperature monitor constant. If the temperature exceeds 103 ° C, step to the next step.
9. Then add a cup of sugar at a time, save again to a boil for several minutes, and check the temperature constant. I bring the temperature to a temperature of 105 ° in this way to end, then normally ending jam, with the three tests.
10. Cool for at least 20 minutes, add liqueuR / whiskey, if desired.
11. Pour into sterilized jars and seal immediately.
If you want to go one step further, you'll love this recipe
Orange Mango Jam
4 medium oranges, quartered
4 cups diced mango
1, 1 3 / 4 oz package powdered pectin
4 cups granulated sugar
1 / 4 cup maraschino cherries, well drained
Prepare 6, 8-ounce jars and lids according to manufacturer's instructions.
Process with the orange zest in a bowl and finely chop an electric robots, about 2 cups.
Combine mango and orange micro proof in a large bowl.
Microwave on high for 2 minutes, until the mixture begins to boil, stirring occasionally there.
Add pectin.
Bake 8 minutes or until the mixture is again a full boil, rolling, stirring twice.
Boiled for 1 minute.
Stir in sugar.
Return to boil.
Boil for 1 minute.
Stir in cherries.
Pour into hot sterilized jars 1 / 4 inch rim.
Seal according to manufacturer's instructions.
Process in a hot water bath in oven for 20 minutes.
Label and date, and then in a cool,dry
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