Jimmy’s Easy Orange Marmalade

jimmy — Mon, 24 Sep 2012 21:13:32 +0000

It was before I turned ten that I was taught to make marmalade and relishes. This came from watching my Mum using fruit from our trees as well as from what we had been given. We never bought marmalades and relishes; they were always in the pantry.

While this recipe makes moderate amount you can make it when you have the seasonal fresh ingredients available.

Ingredients

6-8 small oranges, weighing about 550-600g
juice of 1 medium lemon
1.4 litres water
1.1 kg granulated sugar

Method

Start by sterilizing your jam jars. To do this place them in a large saucepan and cover with cold water. Bring

to the boil and simmer briskly for 10-15 minutes. Remove from the water with tongs, being careful to tip out the water inside and place upside down on a clean surface to dry.

Next step to do while the jars are simmering is to slice the oranges in half. Using a metal spoon, scoop out the flesh over a bowl to collect any juice that come out and you are extracting the orange flesh. Leave the white pith behind. Too much pith can make it bitter. Reserve the shells.

Put the flesh, juice and pips if there are any in a food processor and blend until smooth. Push the purée through a sieve into a preserving pan or large heavy-based saucepan.

Now for the orange rind. Scoop out or slice off as much of the pith from the shells as possible.

Slice the rind into very thin matchstick strips and add these to the sieved flesh in the pan.

I myself cut the cups into 2 slices and use a sharp knife to slice the pith

off the rind. You can also use a good potato peeler to cut the rind away

from the pith.

Now pour in the lemon juice and water.

Bring it to the boil and reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half.

Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth on the surface.

After 10 minutes, spoon a little of the marmalade onto a cold plate and place in the fridge. If it sets to a firm jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again.

Allow the marmalade to cool slightly, about 30 min as the sugar holds a lot of heat then pour into your sterilized jars and seal when they have cooled.

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>Vegetable Freezing Chart

jimmy — Sat, 31 Dec 2011 22:59:00 +0000

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Vegetable Freezing Chart

Vegetable Freezing Outline
Blanching time is in boiling water. Unless otherwise noted, chilling time in ice water should be the same as blanching time.
Vegetable	Preparation	Blanching Time/ Chilling Time
Asparagus	Wash and sort stalks according to size, discarding blemished stalks. Break off ends. Stalks may be left whole or cut into 30-50mm long pieces.	average diameter stalks – 3 minutes thicker stalks – 4 minutes.
Green Beans	Snap off tips. Rinse, then cut or break into desired sizes or freeze smaller beans whole.	3-1/2 minutes.
Italian Snap Beans	Wash, snap off ends and slice into 1″ to 1-1/2″ pieces.	3-1/2 minutes.
Beets	For young, tender beets- Remove tops and cook until tender. Chill, then remove skins. Leave small beets whole. For medium to large beets, slice or cut into pieces. Pack into freezer boxes or bags.	not applicable
Broccoli	Remove leaves and tough ends. Cut through stalks lengthwise, leaving stems with 1″ to 1-1/2″ diameter heads, or cut into pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.	pieces – 4 minutes stems – 5 minutes.
Brussels Sprouts	Wash and trim any tough outer leaves. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.	medium sprouts – 4 minutes large sprouts – 5 minutes.
Carrots	Remove tops, peel, and wash. Cut into 1/4″ thick slices.	3-1/2 minutes.
Cauliflower	Remove leaves, trim and wash. Split into individual 1″ to 1-1/2″ pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.	4 minutes.
Corn-on-the-Cob	Husk, remove silk and trim off ends. Blanch in a large stockpot with 10 – 12 quarts of boiling water.	24 small ears, under 1-1/4″ diameter – 8 minutes 14 medium ears, 1-1/4″ to 1-1/2″ diameter – 8 minutes 10 large ears, over 1-1/2″ diameter – 11 minutes Chilling time in ice water should be twice as long as blanching time
Corn – Cut from cob	Husk, remove silk and trim off ends. Use a corn cob cutter or a curved grapefruit knife to remove kernels from cob.	4-1/2 minutes
Kohlrabi	Remove tops, wash, peel and cut into 1/2″ cubes.	2-1/2 minutes.
Mushrooms	Wash and remove stems. Freeze smaller mushrooms whole Cut medium and large mushrooms into 1/4″ slices. To prevent browning, add 1 tablespoon lemon juice or 1/2 teaspoon ascorbic acid per quart of blanching water.	small whole mushrooms – 4 minutes sliced mushrooms – 3 minutes.
Onions	Chopped onions can be packed and frozen without blanching To freeze larger pieces of onions or small whole onions – Peel onions, wash, and cut into quarter sections (except very small whole onions).	1-1/2 minutes
Green Peas, shelled	Wash and shell peas.	1-1/2 to 2 minutes
Sugar Peas or Edible Pod Peas	Wash; Remove stems and blossom ends; Leave whole.	2-1/2 to 3 minutes
Peppers	Chopped bell peppers can be packed and frozen without blanching. For pepper halves or slices…Wash, remove stem and seeds. Cut in halves or slices	halves – 3 minutes slices – 2 minutes.
Pumpkin	Cut; scoop out seeds; peel; and cut into pieces. Bake or steam until tender. Cool, then strain in a ricer, food mill or process in a food processor until smooth. Pack into containers and freeze.	not applicable
Spinach	Sort; remove any blemished leaves and tough stems; Wash.	1-1/2 to 2 minutes
Zucchini	Select 5″ to 7″ long, tender zucchini. Wash, peel and cut into 1/4″ to 1/2″ slices.	1/4″ slices – 3 minutes 1/2″ slices – 4 minutes

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Chef Jimmy Boswell » Storage Hints

Jimmy’s Easy Orange Marmalade

>Vegetable Freezing Chart

Vegetable Freezing Chart

Vegetable Freezing Outline