Ingredients with Measurements:
- 6 large oranges
- 1 lemon
- 6 cups water
- 6 cups granulated sugar
- 2 tablespoons aniseed
Special Equipment Needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Ladle
- Jar lifter
- Candy thermometer
Step-by-Step Instructions:
1. Wash the oranges and lemon thoroughly. Cut them into quarters and remove the seeds. Slice the fruit thinly and place it in a large pot.
2. Add the water to the pot and bring it to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally.
3. After 1 hour, add the sugar and aniseed to the pot. Stir until the sugar is dissolved.
4. Increase the heat to medium-high and bring the mixture to a boil. Cook for 20-30 minutes, stirring occasionally, until the marmalade reaches 220°F on a candy thermometer.
5. Remove the pot from the heat and let it cool for 5 minutes. Skim off any foam that has formed on the surface.
6. Ladle the hot marmalade into sterilized canning jars, leaving 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top.
7. Process the jars in a boiling water bath for 10 minutes. Remove the jars from the water and let them cool completely.
8. Store the jars in a cool, dark place for up to 1 year.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
220°F
Serving size:
Makes about 8-10 cups of marmalade
Nutritional information:
Per 1 tablespoon serving:
Calories: 50
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total Carbohydrates: 13g
Dietary Fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- You can use any type of citrus fruit for this recipe, such as grapefruit or tangerines.
- If you don't have aniseed, you can substitute fennel seeds or omit the spice altogether.
Variations:
- Add a pinch of cinnamon or cloves for a warm, spicy flavor.
- Use honey instead of sugar for a more natural sweetener.
- Add a splash of brandy or rum for a boozy twist.
Tips and Tricks:
- Use a sharp knife to slice the fruit thinly and evenly.
- Skim off any foam that forms on the surface of the marmalade to prevent cloudiness.
- To test if the marmalade has set, place a small amount on a chilled plate. If it wrinkles when pushed with your finger, it's ready.
Storage Instructions:
Store the jars in a cool, dark place for up to 1 year.
Reheating Instructions:
To reheat the marmalade, place the jar in a pot of simmering water until the contents are warm.
Presentation Ideas:
Serve the marmalade on toast or scones for breakfast or brunch.
Garnishes:
Garnish with a sprig of fresh mint or a slice of orange.
Pairings:
Serve with tea or coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the marmalade is too runny, return it to the pot and cook it for a few more minutes until it thickens.
- If the marmalade is too thick, add a splash of water and cook it for a few more minutes until it reaches the desired consistency.
Food Safety Advice:
- Always use sterilized jars and lids to prevent contamination.
- Follow proper canning procedures to prevent spoilage.
Food History:
Marmalade originated in Portugal in the 15th century, where it was made with quince fruit. It became popular in England in the 18th century, where it was made with oranges.
Flavor Profiles:
This marmalade has a sweet and tangy flavor with a subtle hint of aniseed.
Serving Suggestions:
Serve the marmalade on toast or scones for breakfast or brunch.
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Taste: Sweet, Tangy, Citrusy, Aniseed, Aniseed-Flavored