Showing posts with label jam and preserves. Show all posts
Showing posts with label jam and preserves. Show all posts

Wednesday, November 2, 2011

Blood Orange Marmalade

When you read a book ... do you have that feeling... that you ARE in that book? Living, breathing, eating with the characters? I do...I meant 'story' books/ novels, not text book... the later makes me go to sleep...sleepy

Remember Enid Blyton's Famous Five, Secret Seven, Mallory Towers, Naughtiest Girl in School, Magical Faraway trees, Enchanted Woods and many more...? I used to live, breathe with these characters... pretending I was the 6th member of the Famous Five, bestie with Elizabeth Allen, joined in the fun and be one of many Enid Blyton's characters...
I went on adventures, go to bed when they do.. and when the sun rises...I was there waiting at their breakfast table... and many a times... they would have toast and Marmalade....

I liked the sounds of the word 'Marmalade'... didn't have the slightest clue what Marmalade was at that time... let alone the taste!!! Dictionary didn't help much either...  I so desperately wanted to have a taste... I could find bottles of jam in the supermarket but not marmalade... (Alor Setar was a small sleepy town... nothing much happening...)waiting

Not until years later... when I stepped foot into Sainsbury's in Derby... to my delight, I found bottles and bottles of Marmalade on Sainsbury's shelf... if only you could see my expression back then... just like I stumbled upon a pot of gold or won a mega sweep lottery!!dancing

Phew...I could finally taste MARMALADE...
I loved it since...  Elizabeth Allen, I could tell you what marmalade and toast tasted like... and we could be hyper and 'wreck havoc' in class after high dosage of sugar together ....

Dont you just love the vibrant colours of these gorgeous Blood Orange?
After umpteenth years of gorging myself silly and nearly drown in one....winking I decided to treat myself to homemade marmalade... My first attempt ~ making Blood Orange Marmalade...

Oh!!! by the way ...

this is exactly how I imagined them (Enid Blyton's characters...) on their 'Beach' holiday in the South of England..... the photo above was taken on a gorgeous sunny day at Trigg Beach, Perth.

Recipe (adapted with changes from Homemade Preserves)
500g blood oranges
1 medium lemon
1 liter water
300g sugar
  1. Wash, scrub the wax off and dry the fruits.
  2. Halve the fruits and squeeze out the juice with the pips into a muslin cloth lined over a strainer (with bowl underneath the strainer)
  3. Remove pith from the peel.
  4. Reserve the pith.
  5. Cut the peel into thin strips.
  6. Add the reserve pith to the pips into a muslin bag to make a loose bag.
  7. Place the bag in a large pot with shredded peel, juice, and water.
  8. Measure the depth.
  9. Slowly bring the mixture to boil and simmer for 1 1/2 hours until the peel is very soft and the water reduced by half in depth.
  10. Using a slotted spoon, remove the bag.
  11. Put it aside and leave it to cool enough to be able to handle the bag.
  12. Squeeze as much liquid as possible into the pan. 
  13. Add sugar and simmer until the sugar has dissolved.
  14. Bring the mixture to a boil for 10 minutes until the setting point has reached 105C on sugar thermometer.
  15. Remove any scum.
  16. Leave to cool until skin starts to form on the surface of the preserve.
  17. Stir to distribute the peel evenly.
  18. Ladle into a sterilised jar, cover and seal.

Saturday, October 23, 2010

Strawberry Jam

Strawberries are cheaper this year... A punnet of 250g could fetch about AUD$1.99 in some supermarkets..
I love to do my shopping at the last hour before closing time...  shopping is not a breeze at that hour... there will be 'millions' of shoppers... I know.. :) I exaggerated about 'million' shoppers... but I sure felt like it...with everyone's trolleys in everyone's way... we are suckers for good bargains...

It brings back good memories during my 'student days' on a budget... After an exhausting day running from one lecture room to another... came home ~exhausted and in no mood to cook.. not even to fry an egg!!... :) I'd hopped (I lied...not hop but walk ..:))to the nearest supermarket (that would be Safeway in High Street Kensington~if its still there)... grabbed yoghurt tub for 20p, sandwiches for 60p... and fruits for a song... Came home feeling happy and contented for that day.... 

We fast forward 20 years on... I am still the same... Old Habit die Hard... love bargains... and these strawberries were sold in Coles for 99cents/punnet last week... I bought 8 punnets and 6 goes into making jam....
    Washed and leave it to dry ...

    Simmering strawberries...
    • 1.3 -1.5kg of strawberries -washed
    • 600g-800g of sugar
    • juice of 1 lemon
    Washed and leave the strawberries on kitchen paper to 'dry'...

    Heat up a big pot... I used wok.. big enough to fit in the amount of strawberries ... Add sugar with the juice of 1 lemon.. leave the sugar to dissolve (about half way...otherwise you will ended up with caramelised sugar...).
    Then add strawberries... either cut in quarters or whole strawberries (I prefer whole strawberries in my jam)... Bring to a quick boil and then lower the heat to a simmer... The whole process will take about 30 minutes to 45 minutes... if you wish to have a runny jam then shortened the time... but if you are like me... I love my jam thick... then leave it a little bit longer...

    Note that I have cut the sugar quantity by half... the ratio should be 1:1... 1 kg of strawberries to 1 kg of sugar... 
    A bottle of homemade Jam.... Xmas Gift??

    Thursday, September 17, 2009

    Pineapple Jam

    yummy... pineapple jam for the pineapple tart or pineapple roll ...

    • 2 canned pineapples (big can) - drained
    • 3/4 cup sugar - check how sweet is the canned pineapples.. then add or less the sugar as desired..
    If you are using any form or shape of pineapple except for the crushed pineapple in a can, then place the pineapple in the food processor and blend.
    In a non-stick pan, place the crushed pineapple and sugar ... bring to boil. Then simmer until the jam is thickened ie all the moisture has evaporated...

    Saturday, August 22, 2009

    lemon curd

    I love lemon curd, and the best thing is... I used the Meyer lemons... harvested from our very own lemon tree in the backyard.... that we nurture with love....

    And that makes it all sweeter than any fresh lemons bought from market or lemoncurd jar bought from the supermarket.. Look at the photo below.... the colour is so vibrant...

    notice the sexy frog!!!... my 'coming of age' gift from my precious girl....

    • 125 ml of lemon juice - strained
    • 2 teaspoon of lemon rind
    • 200g caster sugar
    • 3 (59g/60g)room temperature eggs - lightly beaten and strain
    • 100 g butter - cut into 2cm cubes
    Using double boiling method (make sure the boiling water do not touch the bottom of the bowl). Mix the juice and sugar in the heatproof bowl. Strain the eggs in (to ensure smooth curd), and mix well. Lower the heat, so that the water comes to a simmer. Place the bowl over, make sure that the no steam escape into the bowl. Keep stirring until the mixture thickens. The curd is ready when it will thinly coat the back of the spoon and side of the bowl. Remove from heat. Add the cube butter 2 at a time. Stir gently until all the butter melted and the mixture is well combined. Add the rind and stir again. Keep the lemon curd in a sterilised jar. Keep up to a month in the fridge.~Good Taste