Processor Marmalade Food

QUICK AND EASY MARMALADE

Steps:

• Line a bowl with a square of muslin. Wash the 750g (1lb 10oz) oranges and 1 lemon. Cut in half and squeeze out the juice. Place the juice in a pressure cooker and the pips into the muslin lined bowl.
• Scoop out any remaining flesh with a teaspoon and add to the pips in the bowl.
• Cut the orange shells in half again. Divide into two or three batches and chop in a food processor using the pulse button.
• Place the chopped peel in the pressure cooker and add 300ml (½ pt)water. Tie the muslin up into a bag containing the pips and flesh and add to the pan.
• Close the pressure cookery and bring up to high pressure. Once the pressure has been reached set a time and cook for 12 minutes. Remove from the heat and allow the pressure to release slowly.
• Remove the lid. Lift out the muslin bag and squeeze as much as you can out of the bag by pressing between two saucers.
• Add 1 kg (1lb2oz) preserving or golden granulated sugar and heat gently stirring until the sugar has completely dissolved.
• Once the sugar has dissolved, increase the heat and bring to a rapid boil. Boil for 10 minutes then test for a set by placing a small spoonful of marmalade on a cold saucer and allowing to cool. The marmalade will wrinkle when pushed with your finger once setting point has been reached. If a set has not been reached then boil for another 5 minutes and test again. Repeat until a set is reached.
• Remove from the heat and allow to stand for about 15 minutes.
• Stir again then pot into sterilised jars. Seal and allow to cool.

EASY ORANGE MARMALADE

Steps:

• Select Navel oranges that have the thinnest peel.
• If the orange is large double the amount of water and sugar.
• Wash the orange thoroughly.
• Cut off both ends of the orange.
• Cut the orange in half, cut each half in about eight sections.
• Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
• In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
• Boil for 15 minutes, stirring frequently.
• Let cool, then place in a glass jar with a tight fitting lid.
• Refrigerate to store.
• When it is cold it is ready to eat.
• I use 1/2 sugar and 1/2 Splenda and it works well.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

ORANGE MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

SEVILLE ORANGE MARMALADE

Steps:

• Halve the oranges and squeeze the juice into a large stainless-steel pan. Scoop the pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin. Shred the remaining peel and pith, either by hand with a sharp knife or in a food processor (a food processor will give very fine flecks rather than strips of peel). Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.
• Put the pan over a medium heat, then bring up to a simmer. Cook, uncovered, for 1½-2 hrs, until the peel has become very soft. (The cooking time will be affected by how thickly you have cut the peel.) To see if the peel is ready, pick out a thicker piece and press it between your thumb and finger. It should look slightly see-through and feel soft when you rub it.
• Carefully remove the muslin bag, allow to cool slightly, then, wearing the rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp. Discard the bag and weigh the simmered peel mixture. There should be between 775-800g; if less, then top up with water to 775g.
• Put 4 small plates in the freezer, ready to use when testing for setting point. Add the sugar to the pan, then put over a low heat. Warm gently so that the sugar dissolves completely, stirring occasionally. Do not boil, before the sugar is dissolved.
• Increase the heat and bring up to the boil but do not stir while the marmalade is boiling. After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. Times will vary according to the size of the pan - in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins. As setting point can be easily missed it's better to test too early than too late.
• To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won't run back straight away. If it's not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it's good to do the plate test as well.
• Leave the marmalade to stand for 10 mins or until starting to thicken. If there's any scum on the surface, spoon it off. Transfer the marmalade to sterilised jars. Cover with a wax disc (wax side down) and seal. When cold, label the jars and store in a cool, dark cupboard. The marmalade should keep for up to a year.

PROCESSOR MARMALADE

Steps:

• Chop fruit finely including seeds in processor.
• Combine fruit and water in big, big pot, bring to boil.
• Reduce heat and simmer 30 minutes.
• Stand overnight.
• Next day, bring to boil and add sugar.
• Mixture should not be more than 5 cms deep at this stage.
• Stir till sugar dissolves.
• Boil rapidly, uncovered for 30 minutes or till teaspoon jells on cold saucer.
• Stand 5 minutes before pouring into hot, sterilized jars, seal when cold.