MAKING MARMALADE

     It all started when I was reading a Beatrix Potter book out loud to my son .  I wanted to make marmalade.  Now, the crazy thing is that I don't even eat marmalade.  But sometimes I get this nostalgic inspiration that I just can't shake and it makes me want to do crazy things.  This was one of those times where I longed for the times when people made homemade biscuits spread with golden marmalde, spun wool and milked cows.  

So, I got busy.  Very, very busy because making marmalade is a big job.  

     A big job that was made even bigger because I overestimated the number of oranges I would need to make a batch, and ended up making 4 times the amount just to use up the excess.  

     Good thing we just bought a HUGE 40 litre stainless steel pot at Christmas time for brining our turkeys in.  This pot is so big I needed two stove burners to heat the thing.  At first I thought maybe the pot was too big, but then I realized that the large surface area was actually a good thing because it increased the evaporation area which ensured that the marmalade didn't take forever to reduce.  The pot will really come in handy next summer when I preserve tomatoes, and Scott is excited to use it when he is slaughtering chickens.  To each their own.....

     Now marmalade is traditionally made with Seville orange which apparently contain more pectin and are bitter which makes a nice tasting spread.  I didn't realize this when I was planning this mad adventure and just used organic navel oranges from the supermarket.  If I ever find organic Seville oranges, I might try them out, but until then, navel will do.  I am only going to list the method for making a small batch because odds are you don't need 19 jars of marmalade.

ORANGE MARMALADE

2 pounds organic oranges

1 organic lemon

7 cups organic sugar

2 litres of water

Method:  Wash the fruit.  Remove the stem and flower ends of the oranges and lemons.  Cut the fruit in half and squeeze the juices into a sieve, saving the pulp and seeds.  Pour the juice into a large pot.  Scrape and pull out the membranes and remaining pulp from the peels with a small spoon, adding them to the reserved pulp and seeds.   Place the pulp mixture into a large piece of cheesecloth and tie with cooking twine.  Put it into the pot containing the juice.

     Halve the oranges and lemon peels and then cut in half again.  Slice the peels into paper-thin strips and adding them into the pan as well.  Stir in the water and bring mixture to a simmer over medium heat. Simmer, stirring often and pressing the bag to release the pectin for about 2 1/2 hours.  Place a small plate in the freezer.  Remove the bag and allow to cool.  Squeeze the pectin juice out of the bag.  At this point the mixture should measure 7 cups.  Add more water or reduce as necessary to achieve this amount.

     Add the sugar to the pan and bring to a hard boil, stirring.  Boil until the foam clears and it reaches the gelling stage, about 12-15 minutes.  Pour a small amount of the recipe on a cold plate and place it in the freezer for a few minutes.  The product is gelled if it does not run together when separated with a spoon.  (While doing this test remove the mixture from the heat to prevent overcooking.)

     Using a canning funnel, fill hot sterilized canning jars, leaving a 1/4 inch headspace.  Cover with a prepared lid, screw on band and boil in water canner for 10 minutes.

In case you do have an excess of marmalade like I now do, here are some unusual uses for this tasty condiment.

MISO MARMALADE MARINADE

3/4 cup organic white miso

1/2 cup organic freshly squeezed lemon juice

1 cup organic marmalade

sea salt and pepper

Method:  Whisk all ingredients together and use as a marinade for duck, pork, seafood, chicken or fish.

* or you can make this cake from Orangette

* or use it to glaze carrots

* in salad dressings

* in cake frostings

* on a roast chicken sandwich

* mix it with garlic, tamari and ginger for another marinade