Tuesday, December 24, 2013

Kinnow Marmalade

I abhor kinnow! Its difficult to eat and doesn't taste like an orange. When I asked Ajay to get oranges, guess what he thought was an orange! Apparently its a type of Mandarin orange. The best thing I found out to do with kinnow is to make marmalade. Jamming transforms this fruit. This marmalade is made with natural pectin and sets beautifully. Also it has a slight bitter component due to the rinds, that makes it delicious.

Kinnow - 4
Lemon - 1
Sugar - 3/4 cup
Water -1 cup

Wash and peel the kinnows. Keep peels of two kinnows, cut them into thin strips. Slice the kinnow right in the half like slicing into two hemispheres! This makes it easy to remove the seeds which are generally in the center. Also remove and keep as much of the white pips as possible. Put the sliced fruit into a heavy bottomed pan. Add the juice of a lemon and strips of kinnnow peel.
In a muslin cloth or handkerchief put all the seeds and pips, including the seeds of the lemon and also the squeezed out lemon itself.  Tie this into a nice bundle and throw it into the pan. All the natural pectin is released from this bundle.
Add the sugar into the pan along with the water. Boil on slow flame for about 1.5 to 2 hours. At 1.5 hour stage check for the consistency. To do this, keep a small plate in the freezer. Add a drop of the marmalade onto this chilled plate and check if it sets into a jelly. If it does, then the jam is made otherwise cook for a further 15 mins and repeat setting test.
We got 1.5 small jars of marmalade.

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