Introduction: Animated Organic Marmalade Recipe.Seville Orange and Ginger. Reduced Sugar - Recette Marmelade Bio

About: I live in a forest garden by the sea in an old Celtic longhouse in the Baie de Mont Saint Michel, France, which I share with Andy and our poultry. Before I escaped and became a happy peasant, I had three jobs …

The recipe below combines both sweet and bitter oranges, lemon, clementines and pomelo with a touch of crystallised ginger. Seville (bitter) oranges are normally only in season for a short period during the Winter months. We used the Mrs Beeton method of removing some of the bitterness from the peel by cooking them separately in three lots of water, which is also the way in which we made the candied peel for our plum pudding in the previous animation.

Brought from the wondrous gardens of Persia, celebrated in verse and prized for their virtues in Medicine and Perfumery, the first citrus aurantium trees were planted in Spain by the Moors in the fertile land of Andalucia. At a much later date, legend has it that a ship laden with these fruit and en route from Seville was forced by storms into the safe harbour of Dundee. The cargo was bought cheaply by a local grocer, one James Keiller, who had mistaken them for the sweet variety. His wife, substituted the bitter oranges for the usual quinces, to make the traditional paste known as Marmalade, (from 'marmelo' the Portuguese word for quince). By the end of the 18th century this sweetmeat had become so popular that the Keiller family had established a factory making the breakfast preserve known as 'Dundee Seville Orange Marmalade'.
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RECIPE - 2850g of citrus fruit (with a majority of Seville Oranges) plus half their weight in raw sugar. Fresh ginger root 350g plus same weight in raw sugar (when cooked) and 2 tbs. water

Wash fruit to remove any dust and remove peel. Add all the peel to a saucepan and cover with cold water, bring to the boil and remove from heat, drain and rinse. Repeat this three times in total. Remove as much pith as possible from the peel, cut into strips. Meanwhile chop the bitter oranges into small pieces and remove as many pips as possible. Place all the fruit pulp in another saucepan, add sugar and stir over gentle heat until dissolved. Add peel, cover pan and heat gently. After about an hour and a half the fruit should be well enough cooked to be liquidised. I have a wood burner so I leave mine for a couple of hours on the side of the hot plate. Mrs Beeton suggests that the longer it cooks the better the flavour. Add a handful of the crystallised ginger and heat to a rolling boil. After a few minutes test if the marmalade will set by putting a small amount on a cold saucer, at this point taste to check for flavour and if necessary add some of the sugar left over from the ginger or I add agave syrup. When set put into sterilized jam jars and seal with lids. As this Marmalade contains only one third sugar and traditional marmalades are half sugar, I jar some for use and freeze the rest in reasonable quantities to boil up and jar as needed.

RECETTE: 2850g des agrumes (dont le composant majoritaire - les oranges amères), la moitié de leur poids en sucre. 350 g de racine de gingembre fraîche, le même poids de sucre que de gingimbre (cuite). 30 ml d'eau.
Laver les agrumes et enlevez les écorces. Mettez les écorces dans une casserole d'eau froide et portez à l'ébullition. Egouttez et rincez-les puis remettez les écorces dans une casserole d'eau froide. Répétez la même opération trois fois au total. Entre-temps, coupez les fruits des oranges amères en morceaux, enlevez autant que possible des pépins. Mettez toute la pulpe des agrumes dans une casserole solide avec le sucre. Mélangez jusqu'à ce que le sucre soit bien dissous puis ajoutez les écorces, coupées en lamelles et faites cuire à feu doux. Mettez le couvercle et faites cuire environ 2 heures. Mixez et puis ajoutez environ 30g de gingembre confit *. Portez la marmelade à l'ébullition puis testez sur une assiette froide pour voir si la confiture se gélifie tout de suite, sinon recommencer l'essai régulièrement. Goutez-la et si nécessaire, ajoutez le sucre de gingembre ou sirop d'agave. Etant donné que la recette utilise moins de sucre que les recettes traditionelles -- mettez la marmelade pour usage quotidien dans quelques bocaux de verre stérilisés et le reste au congélateur.
* Epluchez la racine de gingembre, coupez-la en tranches. Faites cuire a l'eau jusqu'à ce que le gingembre soit tendre. Egouttez, pesez et ajoutez le même poids de sucre, retournez le tout au casserole et ajoutez 30 ml d'eau. Portez à l'ébullition, puis diminuez le feu en remuant constamment avec une cuillère en bois, laissez mijoter pendant vingt minutes. Continuez de les cuire à feu doux jusqu'à ce que les confits soient sec. Il va rester aussi du sucre au fond de casserole que vous pouvez utiliser pour faire le marmelade. Conservez les confits dans un endoit sec. Pour voir la recette confits (en anglais) visitez