Ingredients with Measurements:
- 2 pounds of quince, peeled, cored, and chopped into small pieces
- 2 oranges, zested and juiced
- 4 cups of granulated sugar
- 1 cinnamon stick
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 4 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
- Canning jars with lids and bands
- Canning funnel
- Ladle
- Jar lifter
- Kitchen thermometer
Step-by-step instructions:
1. In a large pot, combine the chopped quince, orange zest, orange juice, sugar, cinnamon stick, vanilla extract, salt, and water.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally with a wooden spoon.
3. Once the mixture comes to a boil, reduce the heat to low and let it simmer for about 1 hour, stirring occasionally until the quince is soft and the mixture has thickened.
4. Remove the cinnamon stick from the mixture.
5. Use a kitchen thermometer to check the temperature of the marmalade. It should reach 220°F (104°C) to ensure it has reached the gel point.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a ladle and canning funnel, transfer the marmalade into sterilized jars, leaving about 1/4 inch of headspace.
8. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the jars from the water bath using a jar lifter and let them cool on a towel-lined surface.
11. Once the jars have cooled, check the seals by pressing down on the center of the lid. If it pops up and down, the jar is not sealed properly and should be refrigerated and used within a few weeks.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Gel point: 220°F (104°C)
Serving size:
- Makes about 6-8 jars of marmalade
Nutritional information:
- Serving size: 1 tablespoon
- Calories: 50
- Total fat: 0g
- Sodium: 10mg
- Total carbohydrates: 13g
- Sugars: 12g
- Protein: 0g
Substitutions for ingredients:
- Quince can be substituted with apples or pears.
- Cinnamon stick can be substituted with a pinch of ground cinnamon.
- Vanilla extract can be substituted with almond extract.
Variations:
- Add chopped nuts, such as almonds or walnuts, for a crunchy texture.
- Add a splash of brandy or rum for a boozy twist.
- Add a few sprigs of fresh rosemary for a savory flavor.
Tips and tricks:
- Use a sharp knife to peel and chop the quince, as they can be tough to cut.
- Stir the marmalade frequently to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to ensure the marmalade reaches the gel point.
- Sterilize the jars and lids before using them to prevent contamination.
- Store the marmalade in a cool, dark place for up to a year.
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 has melted and is warm.
Presentation ideas:
- Serve the marmalade on toast, scones, or biscuits.
- Use it as a glaze for roasted meats or vegetables.
- Use it as a filling for cakes or pastries.
Garnishes:
- Sprinkle chopped nuts or fresh herbs on top of the marmalade.
Pairings:
- Serve the marmalade with cheese, such as brie or cheddar.
- Pair it with a cup of tea or coffee.
Suggested side dishes:
- Serve the marmalade with toast, scones, or biscuits.
Troubleshooting advice:
- If the marmalade is too runny, continue to cook it until it thickens.
- If the marmalade is too thick, add a splash of water and stir until it reaches the desired consistency.
Food safety advice:
- Always sterilize the jars and lids before using them to prevent contamination.
- Check the seals on the jars before storing them to ensure they are properly sealed.
Food history:
- Marmalade originated in Portugal in the 16th century and was made with quince fruit. It later became popular in England, where it was made with oranges.
Flavor profiles:
- The quince and orange marmalade has a sweet and tangy flavor with a hint of cinnamon and vanilla.
Serving suggestions:
- Serve the marmalade on toast, scones, or biscuits for breakfast or brunch.
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