Make it! Seville Orange Marmalade скачать в хорошем качестве

Make it! Seville Orange Marmalade

00:00 Welcome to my channel - MakeitDoit. Today I’m going to show you how I make marmalade, and I’ve got a few tips to show you from when I worked as a chef.  I like to use bitter Seville oranges because the strong flavour of the fruit balances the sweetness of the sugar. You can use dessert oranges, which will produce a more mellow marmalade. Either way, on a cold winter’s day, nothing beats filling the kitchen with all that steam and bitter-sweet aroma. Seville oranges are in season for such a short time that it's tempting to make a large batch, but it’s difficult to boil rapidly enough to reach the setting point, so small batches are best.  00:55 Equipment needed and method: Preserving pan or a large, wide saucepan Sterilized jars and screw-top lids or  Wax discs, cellophane covers and elastic bands   Labels (I’ve found lids and labels at lovejars.co.uk ) Muslin or gauze String  Other utensils: scales, measuring jug, colander, wooden spoon, ladle, wide funnel, or a heatproof jug for transferring marmalade from the preserving pan to jars. INGREDIENTS: 1.5 kg Seville oranges 1 lemon 2 kg sugar (preserving, caster or granulated) 2.5 litres water Method: Put 2.5 litres of water into the preserving pan. Wash the fruit. Push the stem out of the oranges and scrub the top with a vegetable brush. Halve the fruit, squeeze the juice out, and add it to the water in the pan.  Lay the muslin over a bowl and put all the pips and pith into it. Cut the orange peel into quarters and then cut each quarter into shreds. Add the shreds to the liquid. Gather the edges of the muslin, and tie to form a loose bag. Then put it in the pan with the peel and liquid, finally tying it onto the handle of the pan. Bring the liquid up to boil and then simmer, with no lid, for about 2 hours, until the peel is soft. Put sugar in the oven (lowest setting) to warm. This will be help it dissolve faster when you add it to the pan later. Check that the peel is tender by squeezing a piece between forefinger and thumb. Now take the muslin bag out to cool on a plate. Put a few small plates into the freezer for later, to check setting point. Add sugar to the pan and stir it over a low heat until all the crystals have melted. Check this by looking on the back of the wooden spoon and then give it another stir and check a couple more times. Now turn the heat nice and high. Squeeze all the sticky juices that contain the pectin out of the muslin into the pan, and stir or whisk it in. If you don't want to use your hands, you can put the bag in a colander and press it down with a spoon. 13:43 Check for setting point: Turn up the heat now and boil it rapidly for 15 minutes. Then spoon a little marmalade onto one of the cold plates from the freezer. When cooled, push it with the back of the spoon or your finger, and if it wrinkles, you've reached setting point. If it doesn’t, keep boiling it and retest every five minutes. Turn off the heat as soon as you've reached setting point. If there's scum on the surface, disperse it by stirring in a tiny piece (half tsp) of butter. Leave the marmalade to settle for 15-20 minutes. This will prevent the peel from rising to the top of the jar. Put the jars and lids (washed, rinsed and dried first) into a low/medium oven (140℃) for 5-10 minutes. 15:58 Pour the marmalade into the jars using a funnel and ladle, as far up to the neck as possible. Seal them while the marmalade is still hot with screw-tops, or top with a waxed disc and seal with cellophane (wetting the cellophane first), and an elastic band. Wipe the jars with a hot, damp cloth. Label your marmalade when it has completely cooled.