This jam is very refreshing and you get the aroma of fresh orange as you relish it with your toast.
I had always liked the look of the bottled marmalade.The colour and slivers of orange peel floating in the thick syrup.
There are 3 types of oranges - tart ,sweet and loose skinned.
For making marmalade you need the tart variety and they are know as seville or bitter oranges.
They are thick skinned and have high content of pectin.
These oranges are available in Reliance stores under the name of imported oranges.
Ingredients:
Oranges- 1 kg and 200gms or 6,
Lemon- 2 small or 1 and 1/2 tbsp juice,
Granulated sugar- 1 kg and 350 gms,
Water- 2 litre and 200ml.
Note:
Sugar will be measured according to the volume of orange juice after it is boiled with the peel and water.
For every 500 ml of orange juice - 450 gms sugar.
You need a large steel heavy bottom pot,a wooden ladle,a white muslin cloth,strainer,juicer if available,a small knife to peel the pith, sterile clean bottles, and round cuts of butter paper the size of your bottle lid.
Method:
Wash and wipe clean the oranges.
You can either peel of the skin and then gather all the orange segments in a muslin cloth and squeeze out the juice in a bowl or use the juicer and pour it the heavy bottom pan.
Slice off the top head of each orange and discard it.
Take out all the pips ( seeds ) and pith ( white bitter part right under the skin of the orange ) and the flesh into the muslin cloth.Remove the pith by a spoon or small knife.
Squeeze out if there are any juice in the bundle and add it to the pan.
Gather in a bundle and tie a knot and let it hang at the edge of the pan.
Make slivers of the orange peel and put in the pan.
Add 2 litre and 200 ml of cold water to the pan.
Add the juice of 2 small lemon or 1 and 1/2 tbsp of juice.
Heat until boiling and then reduce heat and simmer for 2 hours - cover with a lid,until peel is tender.
Put a saucer in the freezer to chill.
After 2 hours,
remove the muslin bag and squeeze out the sticky juice into the pan.
Measure the contents of pan in a measuring cup.
Return to the pan and add 450 gms of sugar to every 500 ml of liquid.
I have added 1 kg and 350 gms of sugar.
Gently heat the liquid in high heat until boiling point( keep stirring ) so that sugar dissolves.
As it comes to boil,lower the heat and let it boil for 15 minutes ( keep stirring ).
Increase the heat to high and boil rapidly for 15 minutes.
Keep stirring as the liquid will rise up.
Lower the heat for a second to let the liquid fall back so not to spill out.
Raise the heat again and keep boiling till the liquid thickens ( 15 minutes ).
Test the marmalade has reached the setting point by putting a drop of the liquid on a cold saucer and see if it spreads or not. If the liquid flows then it needs more time to set.
You can test by pouring a tsp of the liquid and running your finger in the middle by making a path, to see if the liquid stays apart.
Once the setting point is attained,close gas and let it rest for 10 minutes.
The marmalade will thicken as it cools.
With a ladle pour the marmalade into the clean jars,leaving 1/4 to 1/2 inch on top.
Wipe any spills with a wet clean cloth.
Insert 2 round butter paper in the cover of the lid and then close the jars.
Let it rest till the jars are at room temperature,then transfer to the fridge to set overnight.
If kept in the fridge or cold place it can last for 6 months.
Makes 5 medium size bottles.
Ingredients :
Jamun - 500 gms ,
Sugar - 300 gms,
Apple - 1/2 - cored ,peeled and chopped into 1/2 inch size ,
Lemon juice - 1 tsp.
Ani seeds or sauf - 1/4 tsp.
Method :
Wash and wipe dry the jamuns.
Take a heavy bottom steel pan and put sugar and jamun on low heat.
Mix with a wooden spoon and keep on stirring till you see the jamun soften .
Add the apples.
Cover and let it simmer on low heat for few minutes as juice is released and the sugar is tinged with mauve.
As the jamun soften mash them with the spoon to hasten the process .
Within a few minutes the juice will be released completely and the seeds can be removed.
Remove the seeds quickly.
As you are trying to take out the seeds ,the sauce will thicken so add ani seeds and lemon juice.
Keep stirring .
The jam should reach the non running stage within 15 minutes.
Test a bit of the juice on a plate to see if it spreads.
If it does not move then the jam is ready.
Take off from gas .
Check if there are any seeds left in the jam. Remove them.
Bottle immediately in a clean and sterilized jar.
Dont fill the jam to the top, leave 1/4 inch of space at the top.
Insert two rounds of butter paper on the lid and cover immediately while hot.
When the jam has cooled down to room temperature, keep the jar in the fridge.
Let it stay overnight in the fridge for the flavour to dissolve .
It taste awesome when you have it with toast.Try it then you would know :)
Dont throw the seed yet.
It is coated with sugar and juice.
You can just pop them in your mouth and then discard it :)
