Apple Ginger Marmalade
From Preserve It!
(Ruth’s note: See basic jam making tutorial to prepare the equipment I purposely chose this photo because it was the one jar that didn't seal properly and so...the notice to use first and store in the fridge. )
Printable Recipe
From Preserve It!
(Ruth’s note: See basic jam making tutorial to prepare the equipment I purposely chose this photo because it was the one jar that didn't seal properly and so...the notice to use first and store in the fridge. )
Printable Recipe
Hands on time: 40 minutes
Cooking time: 1 ½ -2 hours
Sterilizing the jars: boiling the water plus 5 minutes of rapid boiling to sterilize
Boiling water bath: 5 minutes
Resting time: 24 hours
Makes: Ruth’s note: the book says 3lb/1.5kg or 4 medium plus 1 small jar. I filled 4 (250ml/8oz) plus 4 (125ml/4oz) jars
Ingredients:
Ruth’s note: prepare the oranges & lemons first so that when you chop the apples you can add them to the citrus and keep the apples from turning brown. I used a mandolin to slice the oranges and lemons. Also, I didn’t use organic fruit this time, still very tasty.
2 small organic oranges (approx ¾ lb/350g)washed, halved, seeded & thinly sliced
2 small organic lemons (approx ¾ lb/350g)washed, halved, seeded & thinly sliced
2 lb/900g cooking apples, peeled, cored & coarsely chopped
2 cups water
3 ½ cups granulated sugar
1”/2.5cm piece of fresh ginger, peeled and grated.
Directions:
1. Put apples, oranges, and lemons in a large heavy bottomed saucepan and bring to a boil. Reduce heat and simmer for 45minutes to 1 hour or until the peel is very soft.
2. Add the sugar and stir until it dissolves. Add the ginger and increase heat to bring the mixture to a boil. Reduce heat and cook uncovered over medium heat until the mixture is thick enough for a wooden spoon drawn across the bottom of the pan to leave a clear trail. Or..To be accurate, you should start testing when the jam reaches 220°F/105°C and thickens around the sides of the pan, boils sluggishly and the bubbles “plop” rather than froth.)
3. With the pan off the heat, use a large slotted spoon to skim any surface residue off the jam. Leave the jam in the pan to cool slightly and then ladle into warm sterilized mason jars (see basic jam making to learn how to sterilize). Leave ¼”/5mm headspace. (Follow basic heat processing tutorial below).
4. Process in a boiling water bath for 5 minutes.
5. Let rest on a clean towel on the counter for 24 hours without touching the jars.
Test for seal (See basic jam making tutorial). Store in a cool dark place and refrigerate after opening.
Cooking time: 1 ½ -2 hours
Sterilizing the jars: boiling the water plus 5 minutes of rapid boiling to sterilize
Boiling water bath: 5 minutes
Resting time: 24 hours
Makes: Ruth’s note: the book says 3lb/1.5kg or 4 medium plus 1 small jar. I filled 4 (250ml/8oz) plus 4 (125ml/4oz) jars
Ingredients:
Ruth’s note: prepare the oranges & lemons first so that when you chop the apples you can add them to the citrus and keep the apples from turning brown. I used a mandolin to slice the oranges and lemons. Also, I didn’t use organic fruit this time, still very tasty.
2 small organic oranges (approx ¾ lb/350g)washed, halved, seeded & thinly sliced
2 small organic lemons (approx ¾ lb/350g)washed, halved, seeded & thinly sliced
2 lb/900g cooking apples, peeled, cored & coarsely chopped
2 cups water
3 ½ cups granulated sugar
1”/2.5cm piece of fresh ginger, peeled and grated.
Directions:
1. Put apples, oranges, and lemons in a large heavy bottomed saucepan and bring to a boil. Reduce heat and simmer for 45minutes to 1 hour or until the peel is very soft.
2. Add the sugar and stir until it dissolves. Add the ginger and increase heat to bring the mixture to a boil. Reduce heat and cook uncovered over medium heat until the mixture is thick enough for a wooden spoon drawn across the bottom of the pan to leave a clear trail. Or..To be accurate, you should start testing when the jam reaches 220°F/105°C and thickens around the sides of the pan, boils sluggishly and the bubbles “plop” rather than froth.)
3. With the pan off the heat, use a large slotted spoon to skim any surface residue off the jam. Leave the jam in the pan to cool slightly and then ladle into warm sterilized mason jars (see basic jam making to learn how to sterilize). Leave ¼”/5mm headspace. (Follow basic heat processing tutorial below).
4. Process in a boiling water bath for 5 minutes.
5. Let rest on a clean towel on the counter for 24 hours without touching the jars.
Test for seal (See basic jam making tutorial). Store in a cool dark place and refrigerate after opening.
Great with cream cheese on toast
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