Monday, December 6, 2010

Orange Marmalade

Orange marmalade is one of the easiest jam-like treats to make if you have seville oranges.   These rather ugly oranges are not grown in the U.S. and are rarely used for anything other than the making of marmalade even in the Mediterranean areas where they are grown.  But for the very best marmalade one must have them.  Harley's Ma Made is the only source I know of and I ordered this can from Amazon.  I think they are also available from Williams-Sonoma. 

You'll need sugar, of course, and a copper jam pot carried out of Budapest after the Hungarian Revolution of 1956 by a dear friend.  I'll let you wonder about this treasure for awhile and tell you more about it in a future post.

If you don't have such a pot, please substitute a heavy, 6 quart sauce pan.

Empty the oranges into the sauce pan and add 3/4 pint of water.

Stir in 4 pounds of sugar and bring to a boil, stirring continuously with a wooden spoon.

Reduce heat and maintain the boil for another 15 minutes, stirring occasionally.  Add 1/2 tbsp of butter to disperse the foam.

After 15 minutes, turn off heat and test for setting by putting a tsp onto a cold saucer.  Let it sit for a  minute and skim your finger over the surface.  If it wrinkles, it's ready.  If it doesn't put it back on the   heat for a minute or two.  Retest.

Allow to stand for a few minutes and carefully spoon off any foam that has collected.

Carefully pour into washed and warmed jars.  Immediately cover with the lids.

I then immerse in a water bath for ten minutes.  This is a precaution on my part and one you can skip if you are comfortable in doing so.

Remove from the water bath and sit on a towel.  The tops will start to pop.  Press down on them just to make sure.  Use any that didn't seal first.

It's ready for scones, biscuits, toast and....