Saturday, February 05, 2011

Vegan Vampyre Marmalade

Time for my annual marmalade-making session!

This year, I thought I would show you how I do it, using most of the gadgets on my food processor!

Vegan Vampyre Marmalade

1 kg blood oranges
1 lemon
1.8 kg granulated sugar
1 litre water
A generous slug of Drambuie

Wash fruit and cut into halves.

Using "squeezer" attachment on food processor, extract juice from fruit.

The skins will be almost clean of fruit.

The next bit takes a while, but it's worth it: Press the pulp through the grid on the colander-like bowl , so that the pips are held back but all the orangey goodness goes into the juice in the main part of the processor.
Pour the juice into a large saucepan. A really big one - if you have a pressure-cooker or a preserving pan that would be ideal. I used my biggest saucepan and it was touch and go when the boil started to roll...
Using the biggest grater attachment, grate the skins. If the shred looks too rough, give it a whirl with the big knife in the main bowl.

Then add the shredded peel to the juice with a litre of water.
Bring to the boil and then turn it down and allow to simmer for two hours. Yes, really. Stir from time to time to prevent it from sticking to the bottom of the pan. Skim off any scum.
You could cut out a dress pattern while it cooks. It works for me.

With about half an hour to go, warm the oven on its lowest setting and put in your clean jars to sterilise. You will need 7 or 8.
At the same time, pour the sugar into a big heatproof dish (I use a casserole) and sit it on the floor of the oven (the shelves are occupied by jars).

When the two hours are up, pour the warmed sugar into the pot - remember your oven gloves!

Stir well, bring to the boil and keep it rolling for 20 to 30 minutes. This is when you will be glad you used a really big saucepan.

Put a saucer into the fridge at the start of the 20-30 minutes.
After 20 minutes, scoop a teaspoonful onto the chilled saucer. You are testing the set. You want it to hold its shape slightly, but remember you are not making toffee, so don't leave it until it can stand up by itself. Put the saucer back in the fridge between tests.
Turn off the heat and very carefully add the Drambuie. It will cause the marmalade to boil up, so dispense your shot with a long-handled ladle.
Take the jars out of the oven, using your oven gloves, and set them on a tray to catch the drips. Use your ladle to fill the jars. Wide-mouthed jars are your friends.

Allow to cool before trying to move the jars. Screw lids on tightly once really cool. Some people use waxed discs to create a vacuum and prevent mould but I don't.

Employ a child to design your labels. Or do it yourself.


CCK said...

Will try, I made some last year and it's best for chutney, but not a true marmalade....Now must find some blood oranges...did you get organic oranges? Thanks for this..

christinelaennec said...

Wow, that looks absolutely delicious! I see your orangeness continues, with fab results. I've tried making marmalade many times and have failed - but I don't have a food processor. Also, all the recipes I've tried have you cook the orange with the sugar from the beginning and this involves being chained to a hot stove for the 3 hours, stirring. If I ever acquire one, and feel like giving marmalade a whirl (ha ha) again, I will remember your recipe. The addition of Drambuie sounds like the best part!

Roobeedoo said...

CCK: my blood oranges were from Lidl for £1.49, so highly unlikely to be organic! However, their lemons were unwaxed and only 89p for a big string-bag-full.

Christine: you don't need a food processor. My mother uses an old-fashioned hand-cranked "mincer" to do the chopping / grinding part. But she does have to get the pips out of the fruit before she starts.
And yes - the Drambuie is essential!

daisydonut said...

It looks delicious.