January is the season of the sour oranges or Seville oranges so it is the right time to make your orange marmelades. I found this recipe on the latest Thermomix newsletter for the UK and Irish customers and even though there are a lot of steps and waiting times, it is quite easy to follow and will yield excellent results. I had never made proper orange marmelade before but this promises to become a staple in our family!
Source: UK & Ireland Thermomix newsletter
350-370g Seville oranges or any bitter/sour oranges (I used 420g or 4 small oranges)
1 lemon (I omitted)
900g granulated sugar (I used jam sugar for a solid set)
- Pour the water in the TM bowl and close the lid. Place the oranges and lemon in the Varoma dish and place on top of the lid (without the measuring cup). Steam for 40min/Varoma/speed 1 or longer until they start to look as if they are collapsing. Leave the steaming water in the bowl.
- Remove the Varoma and set it on the upturned Varoma lid to catch the drips. Leave uncovered for about 40 minutes to cool. When cool enough to handle, cut in half and scoop out the flesh, juice & pips with a tablespoon and add to the reserved steaming water. Set aside the skins to dry out a little.
- Cook the steaming water + orange/lemon pulp for 15 min/Varoma/speed 1, replacing the measuring cup with the internal basket to reduce.
- Blend everything 2min/speed 10 until smooth (this is not a classic way to make a marmelade but will give a really good set because you are keeping the seeds and tastes equally as delicious as the traditional method). Pour out and set aside, then wash and dry the TM bowl.
- When the bowl is cool, put the orange skins in and Turbo pulse very briefly 3 times to chop. Repeat with one or more brief pulses if you wish to have a finer cut or cut the skins by hand if you want a thick cut. Tip out the peel and reserve.
- Weigh in the reserved thick pulpy liquid from step 4, topping up with water to 750g. Add the sugar and reserved chopped peel.
- Cook 20 min/100C/speed 1, measuring cup OFF and internal basket on the lid. If the mixture boils up onto the lid, increase to speed 2 and decrease the temperature to 90C until the bubbles recedes, then bring back to 100C.
- Test for set by standing the TM bowl on the countertop; gently tip towards the spout (without pouring out the marmelade) and stand the bowl upright again – if the mixture is sticky on the side of the TM bowl and bits of rind are sticking as well, you are at setting point. If not yet done, cook 3 min/Varoma/speed 1, with internal basket instead of the measuring cup and alternating the temperatures as per step 7. Repeat setting point test and add further cooking if necessary. Marmelade may take longer to reach setting point on a wet rainy day.
- To ensure the rind doesn’t float to the top of the jar, allow the marmelade to cool for 10 minutes before potting in warm sterilised jars (to sterilise your jars, bake them 10 minutes at 150C). Cover immediately, turn upside-down (this will seal the air to remove any remaining bacteria) for 10 minutes then turn back upright and leave to cool completely.
I haven’t made much jam this summer. Well, first of all, I don’t have fruit trees in my garden so no harvest for me. Second, fruits can be quite expensive so I eat them fresh or cooked in tarts/cakes but I don’t always think of making jam with them. All that changed when I re-discovered a box of smoked cardamom pods my best friend gave me earlier this year. I forgot where she bought those (never had heard of smoked cardamom before!) but I do remember her beautiful apricot and smoked cardamom jam that she served for breakfast. The smoky taste in that jam was amazing and she must have seen the delighted look on my face because she made sure I wasn’t going home without some of those pods packed in!
600g fresh apricots, stoned
3 or 4 cardamom pods (if you get your hands on smoked ones, only 2 will do because they are very fragrant!)
- Place the apricots and sugar in the TM bowl.
- Mix 20 sec/speed 10 to make a smooth purée. You don’t have to do this step if you like your jam chunky.
- Add the cardamom pods and cook for 25 min/100C/speed spoon, reverse blade direction and measuring cup OFF. Place the basket on the lid to avoid projections.
- After that time, check the jam is set by placing a small amount on a cold plate. Let it cool and push with your finger. You should see wrinkles on the surface of the jam as it contracts. If you don’t see any, cook for a further 5 minutes at 100C. Discard the cardamom pods.
- Sterilise a few jam pots by pouring boiling water to the rim and wait a few minutes before emptying the pots.
- Pour the piping hot jam in the pots, close the lid immediately and turn the pots upside-down to create a vacuum.
- Let the jam cool completely before turning the pots back and store in cool dry place.
My fifth recipe from the Panier Gourmand: a beautiful jam made with dried fruits and spices, just what we need for the winter…
(Source: Mon petit atelier culinaire)
200g dried figs
100g dried apricots
50g dattes, stoned
50g prunes, stoned
50g golden sultanas
1 tsp allspice
1 orange, zest and juice
1 lemon, zest and juice
- Put all the dried ingredients in the TM bowl, lock the lid and press the Turbo button 5 seconds twice.
- Add the water, zest and juices and mix 20 sec/speed 3.
- Cook 17 min/100C/speed 2 measuring cup OFF (place the basket on the lid to avoid projections)
- Pour into sterilised pots.
Sorry for posting this late, I was travelling to France yesterday…
Recipe number 4 from the Panier Gourmand is the Orange marmalade. I love making fresh orange juice in my Thermomix. I put the whole orange cut in chunks in it and mix with a bit of water and ice cubes and sieve the content of the bowl to get the juice. But the real beauty is that you DON’T throw away the orange bits left over in the sieve. Oh no, you re-use it to make this yummy orange marmalade.
(Source: Fast and Easy Cooking)
Pulp, pips and skin from 4 oranges used to make orange juice
Same weight of sugar
- Weigh the orange pulp that is left after sieving the juice out
- Add that weight in sugar to the bowl (for a firmer marmalade, use jam sugar)
- Cook in the Thermomix for 14 to 17 min/100C/speed 1.
- Test the marmalade is set by scooping a little marmalade with a teaspoon and let it cool down. If it is thick and wrinkles when pushed up with the finger then it’s set. Otherwise, add 3 more minutes /100C/speed 1.
- Pour into sterilised pots, seal and keep in a fridge once open.