Post by Sylvia on Oct 16, 2008 3:53:02 GMT -6
Sylvia's Cheating Marmalade
I do make marmalade from scratch in January when the Seville oranges are available, but it doesn't taste as good as this much quicker cheat recipe.
This is now used by celebrity chef Delia Smith as a cheat recipe. I have been making this marmalade for about 20 years. The flavour is wonderful. The tin of Mamade tells you that you will get 6 lbs of marmalade. I usually get 7 so sterilise 7 jars. Wash the empty jars well in hot soapy water or the dishwasher. Turn the oven on low and place the jars upside down on a baking sheet, use a piece of kitchen paper under the jars to mop up any moisture from the well rinsed jars.
The tins of Mamade, where available come in three different types Thin Cut, Thick Cut and Lemon.
1 Tin of thin cut Hartley's Mamade (850 g)
3/4 pt(425)ml water
4lbs/1.8kg sugar
1 Ruby Red Grapefruit
1 lemon (unwaxed)
1 tbsp whisky (optional)
1 star anise
Remove the rind from the grapefruit and the lemon, avoiding the white pith. If necessary remove any pith with a teaspoon. Halve the lemon and the grapefruit. Chop both rinds into very thin strips. Put all your gained knowledge from watching TV Chefs and put the tip of the knife on your board and chop.
Pour the sugar into a microwaveable bowl and warm in the microwave - about 3 mins on high, this depends on the microwave wattage, so keep a close watch on the sugar. Put the Mamade plus water on the stove to heat on low, then add the warmed sugar, stir until the sugar is dissolved Add the juice of the lemon, I squeeze through a tea strainer, it isn't a lot of fun trying to find that evasive pip. Using your thumbs gently juice the grapefruit into the pot - you will find that the flesh of the grapefruit comes away as you massage the juice out. This flesh is what gives the marmalade it's wonderful colour. Add the finely chopped rinds and the star anise. Turn the heat right up stirring all the time until a rolling boil is reached. It you are using whisky this is the time to add it. I use a sugar thermometer. Be prepared to stir for between 10 and 20 minutes to reach setting point. I still use the cold plate method.
Remove the star anise before potting up.
Sylvia446
I do make marmalade from scratch in January when the Seville oranges are available, but it doesn't taste as good as this much quicker cheat recipe.
This is now used by celebrity chef Delia Smith as a cheat recipe. I have been making this marmalade for about 20 years. The flavour is wonderful. The tin of Mamade tells you that you will get 6 lbs of marmalade. I usually get 7 so sterilise 7 jars. Wash the empty jars well in hot soapy water or the dishwasher. Turn the oven on low and place the jars upside down on a baking sheet, use a piece of kitchen paper under the jars to mop up any moisture from the well rinsed jars.
The tins of Mamade, where available come in three different types Thin Cut, Thick Cut and Lemon.
1 Tin of thin cut Hartley's Mamade (850 g)
3/4 pt(425)ml water
4lbs/1.8kg sugar
1 Ruby Red Grapefruit
1 lemon (unwaxed)
1 tbsp whisky (optional)
1 star anise
Remove the rind from the grapefruit and the lemon, avoiding the white pith. If necessary remove any pith with a teaspoon. Halve the lemon and the grapefruit. Chop both rinds into very thin strips. Put all your gained knowledge from watching TV Chefs and put the tip of the knife on your board and chop.
Pour the sugar into a microwaveable bowl and warm in the microwave - about 3 mins on high, this depends on the microwave wattage, so keep a close watch on the sugar. Put the Mamade plus water on the stove to heat on low, then add the warmed sugar, stir until the sugar is dissolved Add the juice of the lemon, I squeeze through a tea strainer, it isn't a lot of fun trying to find that evasive pip. Using your thumbs gently juice the grapefruit into the pot - you will find that the flesh of the grapefruit comes away as you massage the juice out. This flesh is what gives the marmalade it's wonderful colour. Add the finely chopped rinds and the star anise. Turn the heat right up stirring all the time until a rolling boil is reached. It you are using whisky this is the time to add it. I use a sugar thermometer. Be prepared to stir for between 10 and 20 minutes to reach setting point. I still use the cold plate method.
Remove the star anise before potting up.
Sylvia446