Hello eKa CIRCLE
If any of you follow my instagram you will notice my many downloads on the Ma- the bitterness of life that has many trapped. Today a simple task of making marmalade added to the unpacking of that spiritual life-lesson. There is much to ponder in the meaning of a word. The word MarMA screams that it is made from bitterness; sweetened just enough to make it addictively palatable. Marmalade is apparently a Scottish thing (who knew! I always thought it was English) the word borrowed from the Portuguese word Marmelado from marmelo which is a quince.
Each week I like to prepare something to stack the shelves of my fridge and cupboards for times that I can share with eKa CIRCLE or host guests. Today as I was looking for a suspect that could be preserved – I noticed a bag of oranges in my fridge. The idea to make some marmalade birthed after a batch of homemade scones happened and I realised I had no jam- so I enjoyed them with some honey. I don’t do a lot of sugar cookery as health and wellbeing is my focus most days, but it is lovely to “do life” and have the odd treat. Isn’t it fascinating that both sugar and salt can preserve things that would often go to waste. There is rich beauty in that lesson. Maybe a cup of tea and scone will help you process the thought.
You can make marmalade from any citrus but it is particularly good with bitter fruit. I like to simplify things, thin skins means throw the whole lot in; no need for boiling first. For this recipe I experimented using raw sugar as that is what I use in my kombucha, so that is what was in the cupboard. I wasn’t sure if it would work as I have never made a jam using raw sugar. I was just visualising the trace minerals adding to the sour goodness. The results were impressive. The jam a little more caramel coloured.
Please find my recipe for bitter marmalade below. I hope you enjoy it; it is indeed bittersweet goodness.
Much like our lives if we can see things that way.
Love & light
M + E
3 cups raw sugar
Wash the oranges, slice thinly and cut into small pieces. Place the oranges into a large heavy based saucepan and add the sugar. Cover the pan and heat on a gently heat for 10 mins or until the oranges release their liquid. Now stir the sugar into the juice and simmer uncovered for about 30-40 mins. Skim any seeds or foam from the top of the jam and discard.
You can test whether the jam is set enough by spooning a little onto a chilled plate (pop the plate into the freezer to chill quickly). The jam will wrinkle when you drag your finger through it. If it doesn’t hold with a clear divide then keep cooking it a little longer. This will ensure you have a thick jam. Spoon the hot jam into sterilised jars, seal the lids, label and store.
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