Orange Marmalade,
Orange Lemon Marmalade,
and now
combining the 2
with additional member, Ginger
Here it is:
Orange Lemon Ginger Marmalade
Inspiration from Juliana Ding & her friend Sr W
Orange Lemon Ginger Marmalade
1 large orange (7oz)
1.5 lemon (3.5oz)
3.5oz young ginger, shredded
1 Tsp lemon juice
2.5 cup water
3 cup sugar
1. wash fruits, cut fruits in half from stem to blossom end
2. slice fruits perpendicularly
3. place fruits & shredded ginger in a deep pot, add lemon juice & water
4. bring it to boil, then simmer until fruits is soft, 40-50min
5. add water if necessary, to bring back water to original level
6. add sugar & boil rapidly to 103'C, continue cooking
7. do sheet test. If syrup pass sheet test, remove from heat to cool
Sheet Test
Put a cold metal spoon into the boiling syrup, raise the spoon 1 foot above the pot.
Run mixture in the spoon from side to side to cool. If the syrup falls off the spoon
in one sheet instead of a drop, it is ready.
Preparation of bottles
Place clean bottles in a pot. Fill the pot with water to submerge all the bottles.
Boil for 20min. Remove bottles to dry upside down on a dish cloth.
Note:
Sugar must only be added when the fruits are soft! Avoid hardening of lemon rind
6 comments:
Oh! Sooooo refreshing! Tq dear Katie for the sharing!
Katie Foong: You are welcomed dear
the slight after taste of bitterness in the mixture of sour and sweet flavour is really good
Katie Foong: Yes, the bitterness comes from the lemon rind. The ginger taste will enhance its flavour too.
Well-done Aunty Katie Foong. Yummy
Katie Foong: Thank you
This would be so good on a slice of sourdough bread spread with salted golden churn butter or crackers. My late father in law would enjoy this.
Katie Foong: Yes, yes
Look very nice. Yummy..
Katie Foong: It is yummy. The sweet, soft & tender slices of fruits, with a hint of sour from lemon & a dash of ginger taste!
Yummy! Can I lessen the sugar?
Katie Foong: Sure if you are ready to accept the marmalade not so thick
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