In contrast to the slight bitterness of a marmalade made with Seville oranges, this orange jam recipe has a fresher, sweeter citrus flavor.
In The Artisan Market, author and trained chef Emma MacDonald shares her culinary secrets, explaining how to pickle, smoke, cure, and conserve; put together great meals; and mix and match both home-cooked and store-bought foods. This treasure trove of culinary delights shows you how to produce delicacies ranging from cured meats, smoked fish, and sweet preserves to farmhouse cheeses, fresh pasta, and fresh-baked pies. This blackened fish recipe comes from chapter 2, Fish and Shellfish.
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In contrast to the slight bitterness of a marmalade made with Seville oranges (delicious as it is),this orange jam has a fresher, sweeter citrus flavor. It is infused with fresh thyme and the slightly lemony tang of coriander seeds. To make ginger jam, you can replace the thyme with two pieces of drained, finely chopped preserved ginger in syrup.
Servings: Makes 2 x 1-1/4-cup jars
Preparation time: 15 minutes, plus overnight soaking
Cooking time: 2 hours
• 3 tablespoons coriander seeds
• 2-1/4 pounds unwaxed oranges, such as Valencia or Navel, washed and cut in half
• 2 lemons, washed and cut in half
• 4-1/4 cups plus 2 tablespoons sugar
• 4 tablespoons thyme leaves
1. Toast the coriander seeds in a dry skillet over medium heat for about 3 minutes until they start to smell aromatic. Leave to cool, then roughly crush using a mortar and pestle. Leave to one side.
2. Squeeze the orange and lemon juices and strain into a large bowl, reserving the contents of the strainer.Using a spoon, scrape out the pith and membrane from the skins into a bowl,then add the strainer contents.
3. Thinly slice the peel from 2 of the oranges and add it to the juice. Roughly chop the remaining orange peel and add to the bowl with the seeds. Tip the seeds, membrane, lemon peel and roughly chopped orange peel into the middle of a large square of cheesecloth. Scatter the toasted coriander seeds over and twist the cheesecloth, tying a knot in the top to make a bag.
4. Pour the juice into a preserving kettle or stainless-steel saucepan with 7-1/2 cups water. Add the cheesecloth bag, pressing it down to submerge it in the liquid, then leave, covered, overnight.
5. The next day, bring the liquid in the pan to a boil, then turn down the heat and simmer for 1-1/2 hours until the peel is really soft and the liquid has reduced by half. Squeeze out any liquid from the bag, then remove and discard it.
6. Add the sugar and stir until it dissolves. Increase the heat and bring the mixture to a rapid,rolling boil. Boil for 15 minutes, or until thick. To test for doneness, use a jelly or candy thermometer (it should register 225 degrees). Or put a teaspoonful of the orange jelly onto a cold saucer and leave it to cool for a few minutes, then push it with your finger; if the jam wrinkles, it is ready. Stir in the thyme, then pack into sterilized jars and seal. Store in a cool, dry, dark place for up to a year.Once opened, keep in the refrigerator and eat within 1 month.
Reprinted with permission from The Artisan Market © 2013 Watkins Publishing Limited. Photography by Watkins Publishing Limited. Distributed by Sterling Publishing Inc. Buy this book from our store: The Artisan Market.
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