Seville Orange Marmalade - Handy Hints with the CWA скачать в хорошем качестве

Seville Orange Marmalade - Handy Hints with the CWA

• • In this video, Margot Foster and Helen Hambling from the Collingwood CWA share their insights into perfecting their take on the classic Seville Orange Marmalade. The ingredients and recipe are outlined below, and are also available in specially prepared 1kg bags of Seville oranges, available this coming Saturday 23rd October 2021 from the Collingwood Children's Farm stall at the Melbourne Farmers Markets on St Helier St. Margot and Helen’s Seville Orange Marmalade Collingwood CWA • Ingredients 1kg of Seville oranges fresh from the farm 1 lemon 2.5 litres water 2 kg white sugar a dob of butter • Equipment: Large (8 litre) heavy-based saucepan/preserving pan. Muslin cloth square, gauze or a jelly bag for pips and pith. Kitchen string to tie the muslin bag. Six to eight clean, medium sized jars with lids. Waxed paper to seal the top of the jars. Wooden spoon Timer • Handy to have: A preserves funnel (to fill hot jars) A jam thermometer • Method. Smear butter on base of the preserving pan, add 2.5 litres of water and set beside you on bench. Place muslin over bowl for the pips and pith. Wash the oranges and lemon, remove any stalk remains, then cut in halves. Juice the fruit, sieving out the pips and pith. Tip the juice into the pan of water, and pips and pith into your muslin as you go. Clean out remaining membrane from the citrus adding this to the muslin. Pull up muslin corners and tie into a bag with kitchen string. Halve the orange peel shells, cut into quarters then fold and slice into strips. (We did 3mm wide.)  Add muslin bag to pot, attaching string to handle then add your shredded peel. Set the oven to around 70C (warming temperature) to pre-warm your sugar in a large tray and warm your jars. Put two or three saucers into the freezer. Simmer your pot gently for 11/2 to 2 hours. You are ready for the next stage when the peel is soft enough to pinch through. Add the warm sugar, stirring until completely dissolved. Now turn up your burner to high and bring the pot to a furious boil. Set a timer for 15 minutes. Stir only occasionally. Stay and keep a close eye on the pot. It can be quite scary when it looks like it might boil over. We use a jam thermometer at this stage. Setting point is 105C. Take pot off the heat and do The Test. Spoon some of the marmalade onto a cold saucer, put back into freezer, wait 3 minutes and test by pushing your finger slowly across the marmalade. It should wrinkle and there should not be a pool of liquid. You may have to put the pot back on the boil for an extra 5 minutes and retest until setting point has been reached. Then remove the pot from the heat and allow to rest for 20 minutes before bottling. This will ensure an even distribution of peel through the jars. Fill your warmed jars with marmalade, seal with waxed paper-shiny side down, and tighten lids. Follow us on Instagram @CollingwoodCWA Check your local CWA stalls for delicious homemade preserves using tried, tested and trusted recipes. Delia Smith’s clear instructional video is also recommended. https://www.deliaonline.com/recipes/t... https://collingwoodcwa.org