Tuesday, October 19, 2010
Good to the Grain-Baking with Whole-Grain Flours. It's super simple and way faster to make than most, having eliminated the usual soaking overnight step, Kim has developed a recipe that can be made from start to finish in about 1 1/2-2 hours. Perfect.
The combination of grapefruit, lemons and oranges gives it not only a lovely flavour, but also a beautiful golden hue.
Recipe heavily adapted from Good to the Grain by Kim Boyce
three-citrus ginger marmalade recipe
This recipe makes 3-5 medium jars. Sorry my jars were all different sizes, so amounts are a wee bit vague! Stored in a cool, dark place this should keep for up to 1 year if jars are properly sterilised (see below).
- 5 grapefruit, washed well
- 3 oranges, washed well
- 3 lemons, washed well
- 50-60 g (2 inch piece) fresh ginger, thinly sliced
- 6 cups filtered water (1500ml)
- 3 cups (600g) raw sugar
- 1/2 cup (50 g) crystallised ginger, roughly chopped
Cut the ends off all the citrus. Using a sharp knife, peel all the skin and pith off the fruit. Try to peel all the pith off, as this is what will create a lovely clear not too bitter marmalade. Discard skin and pith, compost if you can :-) Cut the fruit into rough dice about 2-3cm pieces, removing any pips.
Measure the fruit, you need 6 cups of it, so peel and cut up more fruit if you need to. Place the 6 cups of fruit into a large, thick bottom pot with any juice that has seeped onto your chopping board. Tie the sliced fresh ginger up in a small square of muslin and add to the pot, along with the water and bring to the boil over high heat. Reduce to a simmer and cook, uncovered for about 1 hour, until reduced by half. Skim off any white foam that forms and stir occasionally. Remove ginger muslin bag with tongs, squeezing as much juice as you can from it before discarding. Stir in the blanched zest, sugar and crystallised ginger. Boil over high heat for around 20-30 minutes stirring often towards the end, until setting point is reached.
To test, dip a wooden spoon into the marmalade and allow the mixture to drip.When two drips merge on the end of the spoon instead of running off the spoon, the mixture will set on cooling. Alternatively drop a spoonful onto a chilled plate, run your finger through it and if your trail remains there, it's reached setting point. Take off the heat and set aside for 15 minutes: this helps to evenly distribute the peel. Then carefully spoon into sterilised jars using a spoon that has been sterilised in boiling water for 5 minutes. Screw on lids and set aside to cool. Wipe down the outside of jars with a wet cloth if you have dribbled marmalade down the sides, label and store in a cool, dark place.
To sterilise jars.
Wash jars in hot, soapy water. Place into the oven at 120 C/248 F for 30 minutes.
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apt. 2 baking co