Miniature potted orange tree. Photos by Angela Lansbury. Copyright.
Orange Surprise
Our latest success with growing a tiny tree and cooking home made food from our plants was with oranges.
When I saw the orange tree I thought it would have sweet oranges you could eat. I tried one and it was bitter. What a disappointment! Was it poisonous? However, my husband explained, "It's a bitter orange, and you use bitter oranges to make marmalade, which is simple jam from bitter oranges. Like the oranges from Seville."
Seville in Spain. The word orange is said to come from the Spanish for orange, naranja.
At first our family chef said he would not bother to use the little oranges to make marmalade.
He said, "It's too much time and effort. Not worth the trouble."
Then he decided to remove the shrivelling oranges, to encourage the new small green wines to ripen. With a bowl of oranges in his hand, he decided to use them.
He said, "It seems a shame to waste them. I'll use them to make marmalade."
He found an online recipe. The English language websites have many recipes.
He often goes to a French recipe site in addition. He translates the recipes using Google translate.
When I saw the orange tree I thought it would have sweet oranges you could eat. I tried one and it was bitter. What a disappointment! Was it poisonous? However, my husband explained, "It's a bitter orange, and you use bitter oranges to make marmalade, which is simple jam from bitter oranges. Like the oranges from Seville."
Seville in Spain. The word orange is said to come from the Spanish for orange, naranja.
At first our family chef said he would not bother to use the little oranges to make marmalade.
He said, "It's too much time and effort. Not worth the trouble."
Then he decided to remove the shrivelling oranges, to encourage the new small green wines to ripen. With a bowl of oranges in his hand, he decided to use them.
He said, "It seems a shame to waste them. I'll use them to make marmalade."
He found an online recipe. The English language websites have many recipes.
He often goes to a French recipe site in addition. He translates the recipes using Google translate.
He found the perfect recipe. But the quantity of fruit he had was under the required amount. So he added an ordinary (sweet) orange.
Recipe
First you cut up the oranges and separate the inside from the peel. Separate but save the pips.
Next remove the peel. Turn over the pieces of peel and and removed, scrape off, pith (white part underneath).
The membranes (bits separating the inside of the fruit) can go with the pips, or be discarded.
Place the pips in a muslin bag so you can later remove them from your boiled mixture.
Put pips in a muslin bag and crush with pestle and mortar and add to mixture to add pectin.
Boil
First you cut up the oranges and separate the inside from the peel. Separate but save the pips.
Next remove the peel. Turn over the pieces of peel and and removed, scrape off, pith (white part underneath).
The membranes (bits separating the inside of the fruit) can go with the pips, or be discarded.
Place the pips in a muslin bag so you can later remove them from your boiled mixture.
Put pips in a muslin bag and crush with pestle and mortar and add to mixture to add pectin.
Boil
Boil the bitter oranges (everything except the bitter pith) until peel softens and becomes translucent. (About an hour.)
After an hour or so bring up the temperature. the temperature is raised to about 104 centigrade, above the boiling point of water, 10c, to set the pectin to make it gel instead of just being a runny orange flavoured sauce.
Bottling
Then leave to cool and put it in a sterile, lidded jar in your fridge. You cannot handle the scalding hot glass, even be careful with the lid just out of sterilising scalding hot steam or water. Use a clean oven glove and clean towel, one to hold the glass and one to hold the lid.
Labelling By Hand When cooled you can add a label. take an address label (a roll bought cheaply from a cheap shop or stationers. Draw a neat border using a ruler. Draw a pencil line for the name of the product. Mark the number of letters in m a r m a l a d e. (Nine dots, one in the centre, four on both sides. And/or add your name or surname or a brand name. For example, Mark's Marmalade or Mum's Marmalade or Mama Mary Home Made Marmalade. Use dots so you don't get to the end of the word and find the last letter won't fit on. Copy a calligraphy font in pencil.
How To Print Two Labels
Alternative print a label with a pretty font. Cut the edges with serrated paper scissors. Or use a guillotine. Measure the edges and cut off sticky tape to the right length and attach the label to the jar. Add a second label to the back, either with the ingredients to look professional, or simply to be sure you can always see the label if you are not religious about putting things in the fridge with the labels at the front and visible.
After an hour or so bring up the temperature. the temperature is raised to about 104 centigrade, above the boiling point of water, 10c, to set the pectin to make it gel instead of just being a runny orange flavoured sauce.
Bottling
Then leave to cool and put it in a sterile, lidded jar in your fridge. You cannot handle the scalding hot glass, even be careful with the lid just out of sterilising scalding hot steam or water. Use a clean oven glove and clean towel, one to hold the glass and one to hold the lid.
Labelling By Hand When cooled you can add a label. take an address label (a roll bought cheaply from a cheap shop or stationers. Draw a neat border using a ruler. Draw a pencil line for the name of the product. Mark the number of letters in m a r m a l a d e. (Nine dots, one in the centre, four on both sides. And/or add your name or surname or a brand name. For example, Mark's Marmalade or Mum's Marmalade or Mama Mary Home Made Marmalade. Use dots so you don't get to the end of the word and find the last letter won't fit on. Copy a calligraphy font in pencil.
How To Print Two Labels
Alternative print a label with a pretty font. Cut the edges with serrated paper scissors. Or use a guillotine. Measure the edges and cut off sticky tape to the right length and attach the label to the jar. Add a second label to the back, either with the ingredients to look professional, or simply to be sure you can always see the label if you are not religious about putting things in the fridge with the labels at the front and visible.
My family now has home made marmalade and home made bread. What about butter?
Home Made Marmalade Verdict
I don't normally like marmalade. It is too bitter. And too sweet. However, the home made version was aromatic and tangy.
We declared, "This marmalade is better than shop bought marmalade!?"
I asked, "Are you sure it was worth the time and trouble?"
"Sure. I could eat three slices, but I won't."
"Because we only have a jar and a half or because you are watching your diet and calorie count?"
"Both."
"Will you do it again?"
"Yes. And I shall add extra ingredients."
Alternative Ingredients
"What have you learned?"
"My hobby is good. I could use oranges, lemons, or another local fruit called calamansi, which is made into a drink in Singapore."
Flavours To Add
"I don't like whisky. How about something healthy?"
We bought some fancy jams in Seam Reap in Cambodia and more from the Shangri La hotel food shop in Singapore.
Next time we will add ginger.
So, now you know. Whether or not you grow food on your windowsill or balcony, at least you know how to make marmalade.
About the Author
Angela Lansbury, travel writer and photographer, author and speaker. See my other posts on growing food, learning languages and more.
Please share links to your favourite posts.
Home Made Marmalade Verdict
I don't normally like marmalade. It is too bitter. And too sweet. However, the home made version was aromatic and tangy.
We declared, "This marmalade is better than shop bought marmalade!?"
I asked, "Are you sure it was worth the time and trouble?"
"Sure. I could eat three slices, but I won't."
"Because we only have a jar and a half or because you are watching your diet and calorie count?"
"Both."
"Will you do it again?"
"Yes. And I shall add extra ingredients."
Alternative Ingredients
"What have you learned?"
"My hobby is good. I could use oranges, lemons, or another local fruit called calamansi, which is made into a drink in Singapore."
Flavours To Add
"I don't like whisky. How about something healthy?"
We bought some fancy jams in Seam Reap in Cambodia and more from the Shangri La hotel food shop in Singapore.
Next time we will add ginger.
So, now you know. Whether or not you grow food on your windowsill or balcony, at least you know how to make marmalade.
About the Author
Angela Lansbury, travel writer and photographer, author and speaker. See my other posts on growing food, learning languages and more.
Please share links to your favourite posts.
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