27 November 2015

Orange-Blueberry Marmalade

                Of all the jams I have had in my lifetime, my favourite is the Orange Marmalade. I have been wanting to try it out for a long time now, and seeing oranges in all shapes, sizes and prices everywhere, I finally decided to go for it... .
As a variation, I added some blueberries in. Unfortunately I didnt have a good stock of fresh ginger, else would have added that in too....


Ingredients : (yields about 800 gms of )

Oranges (un-peeled) - 500 gms
Blueberries - 1/2 cup
Water - 5 cups
Sugar - 1 kg
Cinnamon powder - 2 tsps (optional)
Clove powder - 1 tsp (optional)
Lemon juice - 3 tbsps

Method :

1. Peel the oranges, de-seed, remove the white membrane, fibre and chop into small pieces. Gently scrape off the fibre from the peel and chop into small slivers. Keep aside. If using frozen blueberries, thaw the required amount of berries and re-store the remaining in the fridge.

2. Place a steel plate in the fridge. This will  be used to check the jam consistency later.

3. Add water to a thick bottomed wok or kadhai alongwith the chopped oranges, peel and blueberries. Bring to a boil on medium heat. This should take about 30 minutes. Check by squishing an orange peel to see if it's tender. If need be, use a masher to gently mash the fruits. Do this on low heat and take care not to scald oneself.

4. Now add the sugar and let boil again on medium heat, stirring occasionally till the mixture starts to thicken. Add the cinnamon powder and clove powder and stir well. Simmer for few minutes more. 

5. Take out the plate from the fridge and put a drop of the mixture on it. If it's too runny, continue to cook. If it starts to solidify and you can roll it up like jelly, then we are good and the heat can be turned off. It may still look runny, but due to the presence of sugar, the jam will thicken futher when it starts cooling down. 

6. After removing from the fire, add the lemon juice and stir well. Now leave to cool at room temperature. You will notice the marmalade thickening with time. Stored in a clean bottle, this marmalade can be preserved up to 15-20 minutes if left out (depending on the weather) or for as long as 3-4 months under refrigeration.


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