Peter’s Christmas Marmalade INGREDIENTS
1.5kg of ripe quinces 2 Lemons 1 medium orange 100grams of mixed raisins and sultanas 3 level teaspoons of ground mixed spice 1/2 level teaspoon of nutmeg or mace 1/2 level teaspoon of cinnamon 1/4 level teaspoon of ground cloves 1kg of soft brown sugar 1/2 kg of white sugar 2 dessert spoons of brandy
DIRECTIONS
Quarter the quinces and place them in a heavy pan with enough water to cover the fruit. Bring slowly to the boil and simmer until the fruit is soft (about one hour). Mash the quinces and simmer for another 5-10 minutes. Pour the mash into a scalded jelly bag and strain the juice overnight. This should yield approximately three pints of juice. To keep the juice clear, do not squeeze the bag. Put the juice in a heavy pan or jam pan and add the
raisins, sultanas and spices. Zest the orange, add this to the pan and squeeze the juice into the pan. Cut the remaining flesh away from the peel and discard, then cut the peel into lengths approximately 1” or 2.5cm long (they can be thick or thinly cut according to taste) and add to the pan as well. Do the same with the two Lemons. Bring the mixture to a rolling boil for 5 or 10 minutes to cook the peel and then add the sugar, which should have been warmed through in the oven. Return to the boil and boil rapidly until the marmalade reaches setting point.* Take the marmalade off the heat and leave to stand for 15 minutes. Add the brandy and give the marmalade a thorough mix and pour into warm jars** and screw on the lids.
The marmalade is ready to eat straight away but I find that the flavour develops after a couple of weeks so there is still time to get some made ready for Christmas. There is nothing like the heady scent of Christmas whenever you open the jar and it is delicious on hot, buttered toast. *To test for the setting point, dip a metal dessert spoon into the boiling marmalade and put it into the fridge or freezer to cool it. The marmalade has reached the setting point if the surface wrinkles when pushed with a finger. **I recycle jars for my jam. I choose jars that have a button on the lid, thoroughly wash the jars and lids and then put the jars into the oven to warm. When the jam or marmalade has been put into the jars put the lids on and then as the marmalade cools the button in the lid pops back down, completely sealing the jar.
Eden Valley Chamber of Commerce president Peter Kingham spends a lot of his spare time making jam and marmalade. This year he has agreed to share his special Christmas Marmalade recipe with the readers of
Essentially Edenbridge. The marmalade is made with quinces and promises to add something that little bit different to the breakfast table.
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