Ogange marmalade
This marmalade recipe is my favorite and not just because of the flavor, but that the ingredients are measured cup for cup so you can use any available container to get it exactly right. Marmalade on fresh toast with a cuppa in the morning is not just for Grandad, although if you gave him a jar for Christmas with a personalized label.. well you will be his favorite for a very long time. Read the preparation guide first for bottle sterilizing methods. Makes about 4 jars.
What you need
10 oranges
2 lemons
2 liters water approx
sugar
The Process
Cut the oranges and lemons in half and squeeze the juice into a bowl for later use.
Now pop the skins, with the pulp still attached to the inside of the skins into a large pot, cover them with water to the point that they are all just under the surface, put the lid on a leave to soak overnight.
Place the pot on the stove and bring to the boil for about 15 minutes. You should be able to very easily slide a toothpick into the skin.
Now remove the skins and slice them up fairly thin, about 2mm slices and then in half again to give you pieces that are about 4 or 5cm long.
Place the sliced oranges and lemons, the liquid from the pot and the juice that you squeezed out into a container or measuring jug, mark the volume and then return to the pot. Add the exact same amount of sugar to the pot.
Bring the liquid and sugar mixture, simmer stirring every few minutes until the sugar has completely dissolved. (very important)
Now bring it to the boil and cook until the you notice a colour change. This should be somewhere between 5 and 10 minutes. Test it for readiness by removing from the heat and placing a small amount onto a plate, then place into the fridge for 5 minutes, it is ready if it wrinkles up when you push it with your finger. if not boil for another 5 minutes.
Fill your sterilized jars and seal straight away. remember to read the sterilizing info first.
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Hi, I am in the process of trying the recipe. Is the pectin of gelatine absolutely necessary or more simmering get it to the right consistency? Also, the guide goes through bottle sterilization, don’t you also need to heat the bottles to create a vacuum or is this not necessary too?
Hi James, sorry for the late reply, been a busy weekend! I don’t think more simmering will get the right consistency and would use the gelatine but feel free to try it and yes, the bottles should be hot when you fill them. Thanks for pointing out G
James, the reason for heating the glass bottles is to prevent them from cracking when pouring in the hot marmalade. One cannot pour boiling marmalade into cold bottles as they may shatter. I always add some water to each bottle and microwave on high for 5 minutes. Then empty the bottles just before adding the marmalade. I have found that the pectin I bought in powder form works perfectly with every jam or marmalade I have made. I would not try making anything without it.
Dee, since I had a fortuitous database connection error and I could not post my reply, I have found Graham’s reply to you and also a reply from Cheryl at Naturalwise who says they supply a powdered citrus pectin via their online store. There appears to be quite a market in SA for fruit pectin, especially like the CERTO Liquid Pectin in a pouch that I got from Los Angeles. The “make a jam” stuff is somewhat useless imo because I used an entire box and the jam still didn’t gel. I boiled the mixture for 2 hours and still no gel, so I got it to gel using GELATINE!
PS: Just heard from Cheryl Kroom at Naturalwise who says “ours is too expensive – it is used for nutritional healing and is molecularly altered”. Therefore the market for Fruit Pectin in SA has just grown a whole lot more! (or perhaps gelatine will find a new purpose??)
Hi Ian & Dee, happened to read the paper last night and Angela Day did something on jams and provided a Pectin for cooking supplier,
Contact Linda’s Bake & Pack 011 482 2125
http://maps.google.co.za/maps/place?cid=4435573209346388897&q=lindas+bake+and+pack&hl=en&gl=za
Cheers and have a great weekend.
G
Hi Graham, many thanks for that info. I always got my Fudge supplies from Linda’s Bake & Pack, never thought she may have pectin too. Really useful info, so many thanks.
Ian
Hi Grahm,
I am making my Mom’s (passed away)Marmalde recipe and don’t have her to get advice from. I have 9 cups of pulp/choped skins and the recipe shows equal cups of sugar which is about 2 kgs. Could this be coreect. Also, the fruit had no pips in so where is the pectin coming from. Is it easy to buy pectin in SA
Hi Dee, that does sound about right, 2Kg is not a hell of a lot of sugar when making marmalade. There should be enough in the skins but you could go to naturalwise or fresh earth and ask there. Here are the sites
http://www.freshearth.co.za/
http://www.naturalwise.co.za/