In January-February seville oranges come into season. Time for Fondue Voodoo to become assistant kitchen servant and aid in the making of the yearly batch of marmalade. FV's main squeeze is a jar-head for home made marmalade, even though it kills him a little every time.
|Ingredients are fairly simple, lots of seville|
oranges and a couple lemons
Scrub your fruit. Slice in half and juice, saving all of the liquid, seeds and membranes - you will use these later to thicken the jam.
Remove the membrane bag and let cool in a bowl. Once cool enough to handle, squeeze out all of the thick pectin that has developed and add to the pot. Add your sugar and taste - the end product will be sweeter than it tastes now, so error on the side a just a bit tart.
Bring back to a boil and leave at a high boil until it reaches 220 degrees F on a candy thermometer. This will take about 30 min. If you don't have a thermometer you can also test by placing a plate in the freezer - test the jam by dropping a small amount on the chilled plate and see if it wrinkles when pushed with your finger - if it does it is done.
When the jam is set, you can either place in fridge or can - this recipe makes about 4-5 500 ml jars which I like to can for later (go here for canning instructions). I process my jam for about 10 min in a water bath.
In addition to being tasty on toast, I like to use this as a base for salad dressing and anything else where sweet but tangy oranges might feel at home.
|Love on a spoon|