The variety of spices in Tipu’s Chai can enhance just about anything made with fruit. Marmalade is no exception. I adapted this recipe from The Ball Blue Book of Preserving.
Chai Enhanced Marmalade (AKA Crazy Marmalade)
4 blood oranges
6 juicy navel oranges
2 inches fresh ginger (peeled and diced)
1 ½ quarts water
2 Tbsp Tipu’s Chai Now Black (formerly Microground Instant)
1 package pectin (optional)
Peel oranges, removing as much of the white zest as possible from the pulp. Chop pulp (keep the juice!). Thinly slice about half of the orange peel. If you don’t like the slightly bitter bite of the zest in your marmalade, remove the zest from the skin before slicing it and include more peel. Remove the ends of the lemons and slice them very thinly, removing the seeds. Place oranges, peel, lemons, ginger and water in 10 quart kettle and simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place.
Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture and bring to a boil over high heat, stirring frequently to dissolve sugar (note: I used less sugar by about ¼ and used a pectin designed for low sugar canning. If you plan to thicken without pectin, use the full amount of sugar.) Add Tipu’s Chai and adjust to suit your taste.
Cook rapidly, stirring frequently to prevent sticking and burning.
Gel method of thickening: If you used the full amount of sugar, cook almost to the gelling point, testing by dropping into cold water to check thickening.
Pectin method of thickening: Following the directions on the box, mix pectin with ¼ cup of sugar and stir into fruit mixture. Cook rapidly until it starts to thicken.
Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Marmalade will increase in thickness up to 2 weeks so don’t worry if it seems a little soft.
- Posted by Varada
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