Seville orange marmalade recipe - Waitrose
Описание:
http://waitroselive.mymedia.co.uk/ - Seville oranges are mouthpuckeringly tart when raw, but sugar, lemon and heat transform them into one of the world's best preserves: thick, golden marmalade.
Ingredients:
1kg Seville oranges, halved
1 unwaxed lemon
2kg Tate & Lyle Preserving Sugar
Method:
1 Wash and dry the oranges and lemon thoroughly. Pour 2 litres cold water into a large, wide pan or preserving pan. Squeeze the oranges and lemon and add the juice to the water. Reserve the squeezed oranges, but discard the squeezed lemon.
2 Cut the oranges in half again and, using a metal spoon, scrape the pith and pips into the centre of a large square of muslin. Tie the muslin with string to form a bag. Add to the pan and tie the ends of the string to the pan handle to make it easier to remove later.
3 Cut the orange peel into strips - chunky for coarse cut and thinner for a fine shred. Add to the pan and bring to the boil, then reduce the heat and simmer, uncovered, for 2 hours, until the peel is very soft and the liquid reduced by about half.
4 Add the sugar and stir over a low heat until dissolved. Increase heat and boil rapidly until setting point is reached. This usually takes about 15 minutes. Remove and discard the bag with the pips and pith, squeezing as much juice as possible back into the pan with the back of a spoon. To test for setting point, remove the pan from the heat and spoon a little marmalade onto a chilled saucer. Allow to cool for a few seconds, then push with a finger. If the surface wrinkles it is ready. If not, boil for a further 5 minutes and test again. Leave the marmalade to settle for 15 minutes, then skim off any scum from the surface with a slotted spoon. Stir the mixture and pour into warm, clean, sterlised jars, using a jug. Place a waxed disk on top immediately. When cold, cover, label and date.
Cook's tips:
Choose the right pan:
Use a large, wide pan to make marmalade. The mixture should not come any higher than half way up the sides. A wide pan helps the liquid to evaporate more quickly and reduces the likelihood of the marmalade boiling over.
Prepare the jars:
Prepare 6--8 450g jars while the marmalade is cooking. Preheat the oven to 160°C, gas mark 3. Place the clean, crack-free jars on their sides in the oven for 10 minutes, then turn the oven off leaving the jars inside until the marmalade is ready to pot.
For more recipes from Waitrose visit the website at http://www.waitrose.com/.
http://waitroselive.mymedia.co.uk/ - Seville oranges are mouthpuckeringly tart when raw, but sugar, lemon and heat transform them into one of the world's best preserves: thick, golden marmalade.
Ingredients:
1kg Seville oranges, halved
1 unwaxed lemon
2kg Tate & Lyle Preserving Sugar
Method:
1 Wash and dry the oranges and lemon thoroughly. Pour 2 litres cold water into a large, wide pan or preserving pan. Squeeze the oranges and lemon and add the juice to the water. Reserve the squeezed oranges, but discard the squeezed lemon.
2 Cut the oranges in half again and, using a metal spoon, scrape the pith and pips into the centre of a large square of muslin. Tie the muslin with string to form a bag. Add to the pan and tie the ends of the string to the pan handle to make it easier to remove later.
3 Cut the orange peel into strips - chunky for coarse cut and thinner for a fine shred. Add to the pan and bring to the boil, then reduce the heat and simmer, uncovered, for 2 hours, until the peel is very soft and the liquid reduced by about half.
4 Add the sugar and stir over a low heat until dissolved. Increase heat and boil rapidly until setting point is reached. This usually takes about 15 minutes. Remove and discard the bag with the pips and pith, squeezing as much juice as possible back into the pan with the back of a spoon. To test for setting point, remove the pan from the heat and spoon a little marmalade onto a chilled saucer. Allow to cool for a few seconds, then push with a finger. If the surface wrinkles it is ready. If not, boil for a further 5 minutes and test again. Leave the marmalade to settle for 15 minutes, then skim off any scum from the surface with a slotted spoon. Stir the mixture and pour into warm, clean, sterlised jars, using a jug. Place a waxed disk on top immediately. When cold, cover, label and date.
Cook's tips:
Choose the right pan:
Use a large, wide pan to make marmalade. The mixture should not come any higher than half way up the sides. A wide pan helps the liquid to evaporate more quickly and reduces the likelihood of the marmalade boiling over.
Prepare the jars:
Prepare 6--8 450g jars while the marmalade is cooking. Preheat the oven to 160°C, gas mark 3. Place the clean, crack-free jars on their sides in the oven for 10 minutes, then turn the oven off leaving the jars inside until the marmalade is ready to pot.
For more recipes from Waitrose visit the website at http://www.waitrose.com/.
Комментарии:
Dave Florence пишет: If my marmalade ever looked that colour at the end I'd spoon it straight in the bin. It's like he's burnt the sugar. I always slice the peel and leave it in the juice and water overnight too get some of the flavour out of the zest. Just use granulated sugar it's cheaper than preserving sugar.
Anthony Thomas пишет: Thanks for sharing :)
Lizzie Lenard пишет: Quite right Bigdflo. Waitrose should have saved money and strolled down to their nearest WI to get the true knowledge about marmalade making.
clarence spencer пишет: thanks. i ve never seen sugar turning that red by simple cooking! but it may be the video that makes it look that dark red. thanks for writing. are you the gentleman who is doing the cooking?
yubidubi пишет: I question this recipe. I have done lots of canning and he has added TOO MUCH SUGAR!!!!
HavrePutte пишет: Hi, cook here. I think it might the sugar that has been well caramelized in the pot.
clarence spencer пишет: Hi fellow. Do you answer your messages posted in here? I guess not
Lizzie Lenard пишет: I've had another two or three watches through this video. I'm not convinced, looking at the colour and consistency of the finished marmalade, that this chef has a true set. My suspicion is that the sugar has started to caramelise, so it is more of a thick fruit syrup with peel in it.
And all those raw edges on the muslin square. How many loose threads of cotton ended up in the jars?
I'll shut up now, but really Waitrose, you could have some grumpy customers who will never buy Sevilles again
Catya696 пишет: He added 2KG sugar in it....that's not Marmalade, that's Caramel with orange peels.
Albert Bejar пишет: Thank you for the great video...i have some oranges ...and now i know what to do with them this weekend...
aplayaz2000 пишет: the good thing about using smaller pieces of rind is that you get them in ur spread
QueefJuiceOverflow пишет: Why you say that?
Lizzie Lenard пишет: If it's any consolation, the red grapefruits on our video were bought from Waitrose.
Lizzie Lenard пишет: Watch our videos "How to Make Seville Orange Marmalade" "How to make Dark Seville Orange Marmalade" and "How to Make Red Grapefruit Marmalade"
If you get the balance right between sugar, acid and the pectin in the fruit and the right amount of water you will not need to use preserving sugar. Ordinary white granulated cane sugar is fine.
Can't believe this chef left the muslin bag in until after adding the sugar.
Not impressed.
normix пишет: I didn't think you showed the setting point at all. The whole point of jams and marmalades is you have to boil them until your reach the setting point. Every other recipe I've looked at stresses the importance of this point, and you just poked at a corner on the plate after 2 seconds and said you were happy with it. I'm sure you were, you're a chef, the rest of us might need a bit more info. Thanks for not mentioning Waitrose every two seconds though.
rustydog1236 пишет: Slice off the stem & belly button end well into the flesh & discard. Cut fruit into quarters, pick out pips. Shave off white strip down center of each quarter. Put quarters thru slicing blade of cuisinart. put in pan, add couple cups water, boil 5 minutes, measure fruit & use 3/4 sugar to 1 fruit by volume. Boil hard 5 minutes. put in scalded crock, cover. let sit 12-18 hours. boil up 25 or so mins, put in jars, cover with parafin. I just made 2 gallons last Sun. Greatgrandmas 100+ y.o. recipe.
clarence spencer пишет: how did you get the marmalade red in color??
Lizzie Lenard пишет: Sorry Waitrose, this method shows things I have learnt to avoid. Why use such a large amount of water and then evaporate it? With too much water foam will form. Why squeeze fruit directly into the pan, pips are bound to drop into the pan, and then have to skim off pips and foam? Why scoop out the flesh and membranes of the fruit and put it into muslin? What a waste. The whole point of Seville oranges is that all parts of the fruit turn translucent and become part of the marmalade.
ohdrdrdr пишет: Thank you for sharing. Love the colour and taste. So tired of sweet-orange-jelly-with-a-few-rinds marmalade. Those who do not like dark marmalade: take your pan off the heat early.
Dave Florence пишет: 100% Botch job. Completely slap dash.
norwaytoday пишет: will you be doing more recipes with james?
QueefJuiceOverflow пишет: Why you say that???
infernovideo пишет: Looks great, your way looks much quicker than most, but I have two questions. Why don't you wash the oranges first, and what are the paper disks before the lid for? thanks
HavrePutte пишет: Hehe, no I'm not the guy in the video. I was just thinking since sugar gets very brownish when you caramelize it and you mix that with the oranges it maybe brings forward the orange color making it more red. But it could aswell be added video effects.
Dave Florence пишет: If my marmalade ever looked that colour at the end I'd spoon it straight in the bin. It's like he's burnt the sugar. I always slice the peel and leave it in the juice and water overnight too get some of the flavour out of the zest. Just use granulated sugar it's cheaper than preserving sugar.
Anthony Thomas пишет: Thanks for sharing :)
Lizzie Lenard пишет: Quite right Bigdflo. Waitrose should have saved money and strolled down to their nearest WI to get the true knowledge about marmalade making.
clarence spencer пишет: thanks. i ve never seen sugar turning that red by simple cooking! but it may be the video that makes it look that dark red. thanks for writing. are you the gentleman who is doing the cooking?
yubidubi пишет: I question this recipe. I have done lots of canning and he has added TOO MUCH SUGAR!!!!
HavrePutte пишет: Hi, cook here. I think it might the sugar that has been well caramelized in the pot.
clarence spencer пишет: Hi fellow. Do you answer your messages posted in here? I guess not
Lizzie Lenard пишет: I've had another two or three watches through this video. I'm not convinced, looking at the colour and consistency of the finished marmalade, that this chef has a true set. My suspicion is that the sugar has started to caramelise, so it is more of a thick fruit syrup with peel in it.
And all those raw edges on the muslin square. How many loose threads of cotton ended up in the jars?
I'll shut up now, but really Waitrose, you could have some grumpy customers who will never buy Sevilles again
Catya696 пишет: He added 2KG sugar in it....that's not Marmalade, that's Caramel with orange peels.
Albert Bejar пишет: Thank you for the great video...i have some oranges ...and now i know what to do with them this weekend...
aplayaz2000 пишет: the good thing about using smaller pieces of rind is that you get them in ur spread
QueefJuiceOverflow пишет: Why you say that?
Lizzie Lenard пишет: If it's any consolation, the red grapefruits on our video were bought from Waitrose.
Lizzie Lenard пишет: Watch our videos "How to Make Seville Orange Marmalade" "How to make Dark Seville Orange Marmalade" and "How to Make Red Grapefruit Marmalade"
If you get the balance right between sugar, acid and the pectin in the fruit and the right amount of water you will not need to use preserving sugar. Ordinary white granulated cane sugar is fine.
Can't believe this chef left the muslin bag in until after adding the sugar.
Not impressed.
normix пишет: I didn't think you showed the setting point at all. The whole point of jams and marmalades is you have to boil them until your reach the setting point. Every other recipe I've looked at stresses the importance of this point, and you just poked at a corner on the plate after 2 seconds and said you were happy with it. I'm sure you were, you're a chef, the rest of us might need a bit more info. Thanks for not mentioning Waitrose every two seconds though.
rustydog1236 пишет: Slice off the stem & belly button end well into the flesh & discard. Cut fruit into quarters, pick out pips. Shave off white strip down center of each quarter. Put quarters thru slicing blade of cuisinart. put in pan, add couple cups water, boil 5 minutes, measure fruit & use 3/4 sugar to 1 fruit by volume. Boil hard 5 minutes. put in scalded crock, cover. let sit 12-18 hours. boil up 25 or so mins, put in jars, cover with parafin. I just made 2 gallons last Sun. Greatgrandmas 100+ y.o. recipe.
clarence spencer пишет: how did you get the marmalade red in color??
Lizzie Lenard пишет: Sorry Waitrose, this method shows things I have learnt to avoid. Why use such a large amount of water and then evaporate it? With too much water foam will form. Why squeeze fruit directly into the pan, pips are bound to drop into the pan, and then have to skim off pips and foam? Why scoop out the flesh and membranes of the fruit and put it into muslin? What a waste. The whole point of Seville oranges is that all parts of the fruit turn translucent and become part of the marmalade.
ohdrdrdr пишет: Thank you for sharing. Love the colour and taste. So tired of sweet-orange-jelly-with-a-few-rinds marmalade. Those who do not like dark marmalade: take your pan off the heat early.
Dave Florence пишет: 100% Botch job. Completely slap dash.
norwaytoday пишет: will you be doing more recipes with james?
QueefJuiceOverflow пишет: Why you say that???
infernovideo пишет: Looks great, your way looks much quicker than most, but I have two questions. Why don't you wash the oranges first, and what are the paper disks before the lid for? thanks
HavrePutte пишет: Hehe, no I'm not the guy in the video. I was just thinking since sugar gets very brownish when you caramelize it and you mix that with the oranges it maybe brings forward the orange color making it more red. But it could aswell be added video effects.
You'll Need:
* 1 kg fresh small green bitter oranges, or lemons
* 1.5 kg caster sugar
* 1 teaspoon lemon juice
* 500 ml water
Procedures : The fruit is picked when very young, before it matures, so it is of dark green color, round like a walnut, and still very aromatic, being closer to the perfume of the orange or lemon blossoms.
The fruit should be fresh and of equal size. Open a small hole at one end with a small sharp knife and remove the pips. In Greece, there is a special implement for this job. Immerse the fruit in cold water and when they have all been processed, wash and drain them. Place the fruit in a large saucepan, or a special jam pan, cover with plenty of cold water and cook until they become soft. Drain them and immerse in cold water. Leave to soak for 48 hours, changing the water 8-9 times in the meantime, in order to get rid of their bitterness completely.
Bring the water and sugar to the boil, stirring, and simmer for about 5 minutes. Strain the bitter oranges, add to the syrup and simmer for a further 5 minutes. Remove from the heat and let them stand in the syrup for 24 hours. Bring to the boil again, skim, add the lemon juice and boil rapidly without stirring until setting point has been reached. Let it cool. Store in sterilized jars and seal. Care must be taken not to overcook the fruit in the first stage of cooking. Keep in mind the additional stages of cooking in the syrup
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