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Home-made marmalade |
Spread a little breakfast cheer
Marmalade makes the perfect start to the day, says Clare Latimer – and it’s not just for serving on toast
In my mind marmalade is the epitome of breakfast through- out the whole year, so, while the days are dark, cold and dull, what better than nesting in the kitchen to make a year’s supply of that sticky yummy treat?
The house will smell fabulous and it will raise the temperature in warmth and feelgood factor.
Hopefully you have saved some jam jars during the year but if not then just ask a few neighbours if they have some to spare. It is amazing how many people keep some just in case and then never get round to using them.
Buy some labels in a stationery shop and either hand write them or print some from the computer. (I say this as I have just cracked using my computer for labels so now all our chutneys, jams and marmalades are properly labelled for the first time!)
As my Seville orange marmalade recipe is online at the New Journal’s recipe page (www. thecnj.co.uk/review/food-drink/food.html) I have chosen to make the one below: you can spread it lavishly on hot, steaming toast and also use it in the pudding recipe.
One other great use is to rub it on the skin of a roasting chicken or joint of lamb as it glazes it wonderfully and gives a delicious fruity tangy flavour as well.
Lemon and lime marmalade
This recipe makes about five normal sized jars. Remember to have some muslin, string, jars and a heavy based preserving pan before you get started.
Ingredients
6 large lemons
6 limes
1.35kg (3lbs) granulated or preserving sugar
1.75litres (3 pints) water.
Method
Remove any stalk ends from the lemons and limes, and wipe them with a cloth. Give them a scrub if you think they have been waxed.
Using a potato peeler, peel off the rind, being careful to leave all the white pith.
Using a pair of sharp scissors, cut the thin peel into 5mm wide strips and set aside. Cut the lemons and limes in half and squeeze out all the juice, reserving the pips. Cut away the pith with a sharp knife, leaving the pulp.
Chop the pith roughly and put into a spacious piece of muslin, together with the pips, and tie up securely with string.
Cut the pulp into small chunks and put them in the preserving pan, with the chopped peel and the muslin bag.
Strain the lemon and lime juice into the pan and add the water.
Bring the fruit mixture to the boil over low heat and simmer, uncovered, for about two hours or until the peel is squidgy soft and the contents of the pan have reduced by about half.
Remove the muslin bag and leave on a plate.
Add the sugar, stirring continuously over the low heat until it has completely dissolved.
Now increase the heat to very high, and squeeze the bag of pips over the pan to extract all the sticky juices – they contain the pectin which helps the marmalade to set.
As soon as the mixture reaches a really fast boil, start timing.
After 15 minutes, take the pan off the heat and spoon a little of the marmalade onto a cold saucer and let it cool in the fridge for one minute.
Then run your finger through the middle and if it has a really crinkly skin, it is set. If not, continue to boil for a further ten minutes. Test again and repeat until you are satisfied that it has set.
Then remove the pan from the heat and skim off the scum.
Leave the marmalade to settle for half an hour and then spoon into the warmed, sterilized jars.
Put the lids on when cooled and then label including the date and store in a dark cool place.
Bread and butter pudding with marmalade
I have put optional with the sultanas as I do not like them but most people do so the choice is yours.
Also the type of chocolate is up to you, partly depending on whether you like milk or dark chocolate.
Ingredients
Serves 4-6
75g butter
8 slices white bread
2 tbsp marmalade
Handful sultanas,
optional
1 Terry’s chocolate orange
350ml whole milk
50ml double cream
2 large eggs
5 desp granulated sugar.
Method
Grease a 1-litre pie dish with butter.
Generously spread each slice of bread on one side with butter and then marmalade and then cut into four triangles.
Arrange some of the bread, buttered side up, in the bottom of the dish and layer with the sultanas if using, the chocolate orange segments and three dessertspoons of sugar until you have used up all of the bread.
Gently warm the milk and cream in a pan over a low heat to simmering point. Don’t let it boil.
Put the eggs into a bowl, add two dessertspoons of sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well.
Pour the custard over the prepared bread layers and sprinkle with the remaining spoonful of sugar and leave to stand for 30 minutes.
Preheat the oven to 190C/375F or gas 4.
Put in the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
Serve warm with double cream. |
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