Apr 1, 2007, 11:32 AM
Post #18 of 21
After finishing the preparing, cooking and canning of a test batch of mermelada, I'm now having a medicinal brandy. ;-)
Re: [Ron Pickering W3FJW] Naranjas Amargas para Mermelada?
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I started at abbout 5 a.m. cooking the washed and scrubbed oranges, then boiling them in plain water until tender. Although the recipe in my book, "Better Than Store Bought" suggests 6, large Seville Oranges, boiled for an hour, the 12, small to medium Mexican Seville (?) Oranges were done in about 35 minutes.
They are cooled in the liquid, which is reserved. Then each orange is cut in half, and the pips and membranes are scraped into a wide, copper clad bottom, stainless steel Revere Ware pot).
That pulp is cooked with the water for an hour. This step extracts the pectin. This mess is then food milled.
The resulting strained pulp is mixed with the finely cut peels. (I did that with a sharp knife on a cutting board, 2-3 peels at a time while the pectin was extracting.)
(We then went for a walk)
On our return, I divided the total into two batches of about 6 cups each. To each I added about 6 cups of sugar. There's also fresh lemon/lime juice in it. Each batch is cooked over a fairly high flame until the mixture thickens, and the liquid falls from the spoon in sheets rather than droplets. (Yeah, right.)
Now its poured into sterilized jars, and, in some caases, a circle of brandy paper is placed on the gel before sealing. In other cases, I said, the heck with it, and just dribbled a little brandy on top of the marmalade.
The jars are wiped off with a hot, damp towel.
(I just heard a lid, "POP!")
This looks pretty good, and the tiny tastes we had indicate that it's worth it. However, I wouldn't think making any less than 4 pints is worthwhile.
(Tip to Myself: Get the proper jars ahead of time next time you plan to make this.)