Strawberry jam

2lb's of strawberries for $1.99, crazy!  That means only one thing to me, jam.

Strawberry Jam

4lbs of strawberries, better slightly under than over ripe

3lbs sugar

juice of 2 lemons

6 jam jars

6 disc's of greaseproof paper

I like to wipe the strawberries clean (mainly because Delia says so, water can dilute pectin apparently) and cut to desired size.  If they are small enough I like to leave them whole however these were hand sized brutes so required some chopping.  Some people like to mash them...Your call.  Put a small plate in the freezer which you will need later.  Put the clean jam jars in a low oven to warm.

Put strawberries and sugar in to a large heavy bottomed pan, all the better if you have a proper preserving one (I don't), and heat gently.  Once the sugar has dissolved add the lemon juice and wack up the heat to bring the mixture to the boil.

Do not be concerned about the scum.  Some recipes say to skim it off at the end, I don't bother. A lot of it dissipates by the time you get to putting it in the jars.  Now the next stage requires patience and stirring.  You need to stay by the pan (once you've had jam boil over you won't leave it again!) and keep stirring to prevent it catching on the bottom and burning.  It takes about 25-35mins for it to reach setting point and to get to a temperature between 209-220F.   Mine took a little longer than 35 minutes and was up to 220F. I would like to say I can look at it and tell when its ready, or judge by the consistency but I can't.  This is where the plate in the freezer comes in.  Put a blob on the plate and if it wrinkles up when you push it (after its cooled) its ready.  Strawberry jam can be a soft set, so in this instance the 'wrinkles' were very slight on the surface of the jam.    

Remove the pan from the heat and stir in a knob of butter, this helps get rid of the scum.  Leave the jam to cool for about 15 minutes before decanting into the clean, warmed jars.  I use a jam funnel and ladle for this process.

A few hours later make yourself a piece of toast and sample the fruit of your labour!

Blood Orange Marmalade

One of the great things about Redlands (where we live) is the abundance of citrus fruits.  The joy of being able to eat home grown fruits and the intoxicating smell of the orange blossom which cloaks the town in spring really feels special.  

Many people have stalls at the front of their houses selling their citrus fruits and other produce from their gardens.  I have my favourite stall which sells satsumas, oranges, pink navel oranges and our households favourite, blood oranges. As far as I know its the only one in Redlands that sells blood oranges.  Fortunately it is on our route to play school so we watch with anticipation for the sign to go up that the blood orange season has started.  We all squealed with delight (seriously!) when on Friday the day had come.

This is the first time I have made marmalade with blood oranges. I have made the more traditional version with Seville oranges back in the UK.  The recipe I use is from Riverford (oh how I miss their veg boxes) whilst still keeping an eye on Delia.

Marmalade really is a labour of love. It can not be rushed and indeed I would allow a good chunk of the day to make it.  But of course this is the pleasure of making marmalade, it does take all day and is all consuming.  And the added bonus is the house is filled with a delicious aroma from the first zesty squeezed orange to the syrupy smell from the final rapid boil.

Blood Orange Marmalade

6 cleaned jam jars

waxed discs

1.5 kgs of blood oranges (or any other citrus fruit)

2 lemons

2kg granulated sugar (approx)

4 pints of water

muslin & string

Cut the oranges & lemons (I didn't have lemons so used limes) in half and juice. I ended up doing it by hand to extract all the juice & goodness.   Put the muslin over a bowl and throw in any pith & pips that come out during the squeezing.

Using a teaspoon scrap all the remaining pith from the skins and put in the muslin. Tie up the muslin with the pith & pips inside to make a little bag.  Next stage is the cutting up of the skins.  It is a matter of taste how finely you like yours sliced, I prefer a decent chunk of peel with my marmalade on toast.  Cut the halves into quarters and then slice.

How stunning are these colours?!

Put the shredded peel and juice in a large heavy bottomed pan with 4 pints of water with the muslin bag tied to the handle & suspended in the pan.  Bring to the boil and simmer uncovered for about 2 hours, or until the peel is completely soft (it should turn to mush between your fingers).

Remove the muslin bag & set aside on a plate.  Measure the contents of the pan, it will be about 3 pints. Return the peel & liquid to the pan (don't bother to wash it) and for every pint of liquid add a pound of sugar to the pan. This makes a sharp tasting marmalade, you may want to add more sugar if you like it sweeter.  Stir over a low heat until the sugar has dissolved, about 15 mins.  Hold the muslin bag between 2 plates (if its too hot to handle) and squeeze out the precious pectin loaded juice into the pan.  

Bring the mixture to a rapid boil and stir occasionally to stop it sticking & catching on the bottom. Now is the time to put a plate in the freezer.  After 15 minutes of rapid boiling give it a test by putting a drop on the chilled plate. If it wrinkles its set, if not boil again for another 15 minutes. A picture of this would be helpful, sorry forgot.  This batch took 30 minutes of boiling.  I have got a thermometer which helps; you need to get to a temperature of 220F (or thereabouts) but I still do the wrinkle test. It can take up to 50 minutes of boiling so be patient! 

When you satisfied you have reached setting point turn off the heat and leave it to stand for 15 minutes.  At this point put the jars & lids into a cool oven (about 200F) to warm.  Don't worry about the scum; you can either scrap it off the top or put a knob of butter in to the pan to disperse it.  Then using a jam funnel & a ladle decant your lovely marmalade into the warmed jars.  Cover with the waxed disc's immediately and screw on the lids to seal. 

I can't wait until breakfast to spread some sunshine onto my toast. Just need Mr Maker to finish making the bread...