Ingredients with Measurements:
- 2 cups hawthorn berries, washed and hulled
- 2 oranges, peeled and chopped
- 4 cups water
- 4 cups granulated sugar
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Wooden spoon
- Candy thermometer
- Canning jars with lids and bands
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the hawthorn berries, chopped oranges, and water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes, or until the fruit is soft and tender.
2. Remove the pot from the heat and use a potato masher or immersion blender to mash the fruit into a pulp.
3. Return the pot to the heat and add the sugar and lemon juice. Stir until the sugar is dissolved.
4. Increase the heat to medium-high and bring the mixture to a boil. Clip a candy thermometer to the side of the pot and cook the marmalade until it reaches 220°F, stirring occasionally.
5. Remove the pot from the heat and skim off any foam that has formed on the surface of the marmalade.
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, then place the lids and bands on top.
7. Process the jars in a boiling water bath canner for 10 minutes. Remove the jars from the canner and let them cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Cook the marmalade until it reaches 220°F.
Serving size:
This recipe makes about 6-8 half-pint jars of marmalade.
Nutritional information:
Per serving (1 tablespoon): 50 calories, 0g fat, 13g carbohydrates, 0g protein, 0mg sodium.
Substitutions for ingredients:
- You can substitute other tart fruits, such as cranberries or sour cherries, for the hawthorn berries.
- You can use other citrus fruits, such as grapefruit or lime, instead of the oranges.
Variations:
- Add a pinch of cinnamon or cardamom to the marmalade for a warm, spicy flavor.
- Stir in a tablespoon of grated fresh ginger for a zesty kick.
- Use honey instead of sugar for a more natural sweetener.
Tips and tricks:
- Be sure to remove all the stems and leaves from the hawthorn berries before using them in the marmalade.
- Use a candy thermometer to ensure that the marmalade reaches the proper temperature for setting.
- To test if the marmalade has set, place a small amount on a chilled plate and tilt the plate. If the marmalade wrinkles and doesn't flow, it's ready.
Storage instructions:
Store the jars of marmalade in a cool, dark place for up to a year.
Reheating instructions:
To reheat the marmalade, place the jar in a pot of simmering water until the marmalade is warm and spreadable.
Presentation ideas:
Serve the marmalade on toast, scones, or biscuits for a delicious breakfast or snack.
Garnishes:
Garnish the marmalade with a sprig of fresh mint or a slice of orange.
Pairings:
Serve the marmalade with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
Pair the marmalade with a bowl of oatmeal or yogurt for a healthy breakfast.
Troubleshooting advice:
- If the marmalade doesn't set, you can re-cook it with a little more sugar or lemon juice until it reaches the proper consistency.
- If the marmalade is too thick, you can stir in a little water or orange juice to thin it out.
Food safety advice:
Be sure to follow proper canning procedures to ensure that the marmalade is safe to eat.
Food history:
Marmalade has been a popular spread since the 16th century, when it was first made with quince fruit.
Flavor profiles:
This hawthorn and orange marmalade is sweet, tart, and slightly bitter, with a bright citrus flavor.
Serving suggestions:
Spread the marmalade on toast, muffins, or croissants for a delicious breakfast or snack.
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Region: British