I have at last made marmalade. I was waiting and waiting for the right oranges (kinnow or malta I think) to come in Vile Parle market. Eventually I asked the fruit seller who said nobody wants them locally so he is not stocking them. I was able to find them in Grant road Market at the weekend, and now I can enjoy marmalade on toast for breakfast. Marmalade Recipe for Mumbai (adapted from a recipe for Seville Orange Marmalade in ‘Jams, Pickles and Chutneys’ by David and Rose Mabey) 6 oranges(kinnow or malta, in season in January), and 6 limes (about 1 ½ kg), 3.5 litres water, 3kg sugar (This makes about 8-10 jars of marmalade. The original ratio is as follows: For every 1lb of fruit you need 2lb sugar and 2 (English)pints of water ) Wash the oranges and limes well. Halve and squeeze out the juice. Remove all the pips and tie in a muslin bag. Remove the pulp. Cut the peel into shreds. Put the juice, pulp, rind and bag of pips into a large heavy based pot. (The pips provide the pectin needed to help the marmalade set.) Add the water and simmer for about 1 ½ hours until the peel is very soft. Remove the muslin bag of pips, squeezing it well. Stir in the sugar until completely dissolved. Boil rapidly until setting point is reached. Remove from the heat. (Setting point is reached at about 220F/104C. Or put a small teaspoon of jam on a cool plate. After 2 minutes it should start to solidify, and the surface should crinkle when pushed with a finger.) Let the marmalade stand for about ten minutes. Stir to make sure the peel is evenly distributed throughout. Transfer into sterilized jars and cover. Allow to cool. Store in a cool dry place (Not so easy in Mumbai, I need to keep it in the fridge once the rainy season starts).
Posted on: Tue, 13 Jan 2015 04:48:51 +0000
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