Tag Archives: orange

Three Fruit Marmalade II

Three Fruit Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 large grapefruit
  • 1 large orange
  • 1 large lemon
  • sugar
Instructions
  1. Wash the fruits well, then cut into very thin slices, without peeling first.
  2. Place in a large jam pan and add water to cover the fruit at the rate of 3 measures of water to every 2 measures of fruit.
  3. Bring to the boil, reduce to a simmer, cover and allow to cook for about 2 hours.
  4. Remove from the heat, measure the liquid and add 450g (1lb) of sugar for every 600ml (1pint) of liquid.
  5. Return to the stove and bring to a rapid boil.
  6. Continue at a good boil until the mix thickens and reaches setting point. Stir all the time to prevent the mix from burning.
  7. Pour into hot sterilised jars and seal well.
 

 

Three Fruit Marmalade

Three Fruit Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 grapefruit
  • 1 orange (large)
  • 1 lemon (large)
  • 3.6l (6 pints) water
  • 2.3kg (5lb) sugar
Instructions
  1. Wash and dry the fruit.
  2. Cut in paper-thin slices, using a very sharp knife or meat slicer.
  3. Place the water and fruit slices in a non-metallic bowl and let it stand overnight.
  4. Transfer to a pan, and cook until the peels are tender.
  5. Return to a non-metallic bowl and let it stand again overnight.
  6. Transfer to a jam pan, add the sugar and boil until the syrup thickens and reaches setting point.
  7. Pour into hot sterilised jars and seal.
 

Orange Marmalade II

Orange Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 12 Seville Oranges
  • 2 lemons
  • 5.5kg (12 lb) sugar
  • 7l (12 pints) of water
Instructions
  1. Peel the lemons and the oranges.
  2. Slice the peel as thinly as possible and place in a large bowl.
  3. Pulp the flesh of the oranges and lemons, and remove the pips.
  4. Add the mashed fruit to the large bowl.
  5. Add 6.5l (11½ pints) of the water, and leave the bowl to stand for 24 hours.
  6. Pour the remaining 500ml (1/2 pint) of water into a small bowl and add all the pips from the fruit. Leave this for 24 hours too.
  7. Strain the water and pips through a muslin bag, keeping the water and adding it to the bowl containing the fruit.
  8. Pour the fruit mix into a preserving pan and boil until the peel is really tender - about 2 to 3 hours.
  9. Add the sugar whilst constantly stirring and bring to the boil.
  10. Cook on a rolling boil until the juice becomes clear and glossy, and a test sample of the marmalade will set.
  11. Pour into jars and seal.
Notes
To make the marmalade more bitter crush the pips before adding to the water. Hitting them with a hammer works well.
 

Orange Marmalade

Orange Marmalade
Author: 
 
Ingredients
  • 900g (2 lb) Seville oranges
  • 3.6l (6 pints) of cold water
  • Sugar
Instructions
  1. Slice the oranges as thinly as possible.
  2. Remove only the pips.
  3. Place the sliced oranges and the water in a bowl and leave to stand for 24 hours.
  4. Transfer to a preserving pan and bring to the boil. Keep boiling until the peel is tender.
  5. Take off the heat and allow to stand for another 24 hours.
  6. Weigh the fruit mix, and for every 450g (1lb)of fruit, add 700g (1½lb) of sugar.
  7. Bring to the boil and keep boiling until the marmalade looks clear.
  8. Skim off any scum if necessary.
  9. Leave the marmalade to cool a little before pouring into jars.
 

Orange Curd

Orange Curd
Author: 
 
Ingredients
  • 4 sweet oranges
  • 2 sharp oranges - Seville oranges are best
  • 6 eggs
  • 175g (6oz) butter
  • 500g (18oz) castor sugar
Instructions
  1. Quarter fill a large saucepan with boiling water.
  2. Place on the stove and keep the water boiling gently.
  3. Place a large and heavy jar in the pan of boiling water. A traditional stone jam jar is ideal.
  4. Place the butter in the jar and allow it to melt.
  5. Beat the eggs together in a basin and put on one side.
  6. Grate the rind of the oranges onto a plate and put on one side.
  7. Juice the oranges and put on one side.
  8. When the butter is fully melted, add the sugar to the jar, then the orange rind and juice.
  9. Add the eggs and stir gently but continuously until the mixture thickens. This will take about 20 to 30 minutes.
  10. When stiff, pour the curd into jars and seal them straight away.
 

Orange and Cranberry Marmalade

Orange and Cranberry Marmalade
Author: 
 
Ingredients
  • 1.1kg (2½ lb) orange marmalade
  • 60ml (4 tablespoons) orange peel (grated)
  • 200g (7oz) sugar
  • Pinch of ground cloves
  • 200g (7oz) of cranberries
  • 120ml (1/4 pint) Grand Marnier
  • 120ml (1/4 pint) water
Instructions
  1. Put the water, sugar and cloves in a pan and heat slowly, on a medium heat, stirring until the sugar is all dissolved.
  2. Bring to the boil and add the cranberries. Simmer until the berries are soft, but not falling apart.
  3. Allow to cool whilst moving on to the next stage.
  4. In a different pan, add the marmalade, Grand Marnier and orange peel. Bring to the boil.
  5. Boil well until the temperature reaches jelly point, about 110°C (220°F). This should take about 20 to 25 minutes.
  6. Transfer the cranberries from the first pot and add them to the marmalade mix, leaving the liquid behind.
  7. Mix gently to distribute the berries in the marmalade and bring back to the boil.
  8. Simmer for 5 minutes, pour into hot sterilised jars and seal well.
  9. Store in a cool place
 

Cranberry and Orange Jam

Cranberry and Orange Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5 kg (3lb 5oz) sugar
  • 1.5 kg (3lb 5oz) cranberries
  • 1 large orange
  • 500ml (18 fl oz) water
  • Optional: 15ml (1 tablespoon) of lemon juice
Instructions
  1. Put the sugar and water in a preserving pan and heat.
  2. Stir well until all the sugar is dissolved.
  3. Bring to the boil.
  4. Add the whole cranberries.
  5. Finely grate the peel of the orange.
  6. Add the peel to the pan.
  7. Keep at the boil for about 20 minutes or until setting point is reached.
  8. If the jam will not set, add the lemon juice and the juice from the orange, then boil until it will set.
  9. Transfer to warmed and sterile jars, and seal well.
 

Apple and Orange Jelly

Apple and Orange Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 900g (2lb) apples
  • 2 oranges
  • 300ml (1/2 pint) of water
  • Sugar
Instructions
  1. Cut the apples into chunks, but do not core or peel them.
  2. Grate the orange peel and juice the oranges.
  3. Added grated peel and orange juice to the apples.
  4. Cook over a low heat until the apple is soft and pulpy.
  5. Place the mix in a jelly bag and leave to hang.
  6. Measure the collected juice, and for every 600ml (1 pint) of juice, allow 450g (1lb) of sugar.
  7. Put the juice and sugar in the pan and bring to the boil, stirring well.
  8. Boil fast until setting point is reached.
  9. Pour into jars and cover until cool.
  10. Seal the jars properly when the jelly is cold to the touch.
 

Apple and Orange Jam

Apple and Orange Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) crab apples
  • 10ml (2 tsp) of citric acid
  • 10ml (2 tsp) of powdered cinnamon
  • Peel of two oranges
  • 500ml (18 fl oz)) of water
Instructions
  1. Cut the crab apples into small chunks. Do not peel or core the apples before cutting them.
  2. Put the cut apples, the cinnamon, the citric acid and the water into a preserving pan. Note how much of the pan is covered by the mixture.
  3. Cook on a low heat until the fruit is mushy and form a pulp.
  4. Continue to cook gently until the mixture has been reduced by about one third.
  5. Remove from the heat and rub the mixture through a fine sieve to remove the hard skins, fibrous bits and pips.
  6. Clean the preserving pan.
  7. Weigh the sieved pulp and return to the pan.
  8. For every 0.5kg (1lb 2oz) of pulp, add 350g (12oz) of sugar to the pan.
  9. Add the finely grated peel of two oranges.
  10. Cook on a low heat, stirring well, until all the sugar has dissolved.
  11. Bring to the boil and keep it there until setting point is reached.
  12. Transfer to heated and sterile jars, and seal well.