Besides the snow and Christmas, it is the oranges that make the onset of winters exciting. The citrus fruit seems to have come straight out of the heavens. From its sweet and sour taste to its summer-like smell and fresh color, oranges are a complete package.
I make the most out of the juicy fruits we get during the chilly months. I mean, what can beat a sweet and flavorful homemade Orange and Red Plum Marmelade?
Washed and peeled some oranges that I bought from a store on my way home. Pitted some red plums that I bought the other day (there were plenty of them, so I thought of creating a marmalade to cater to my sweet tooth). I experiment with different fruits now and then. So it was time to add red plum to the marmalade to make it more fascinating. Of course, the red plum does more than just giving a pretty red color to the marmalade.
The two fruits are a deadly combination when mixed to create a new flavor. Moreover, the effort pays off, and the end product stays for a long time without going stale (make sure you store them in the right place).
My winter mornings start with the marmalade on my toast or scone. Sometimes, I find myself anxiously waiting for breakfast all night to be able to enjoy the fresh and delectable fruit jam on my crispy golden brown toast.
Besides breakfasts, the Orange & Red Plum Marmalade goes perfect with cakes/cupcakes, croissants, salads, white meat, ice-creams. In addition, I use it to make sauces of different kinds to serve with desserts.
The marmalade has become a thing in my family and friends. Every time they visit me, I try to use it in one of the food items I serve them (not only because it is delicious but also because it is readily available as I have plenty). Unexpected guests are presented with easy–to–make last-minute meals. A hot cup of marmalade tea is the actual game-winner. The other day I served my friends some quickly made pancakes (with a blob of my signature marmalade).
When you try the recipe, make sure to cook the jam until it is no longer runny and has the desired consistency (20 minutes work for the amount mentioned in the recipe). Increasing the cooking time evaporates the water content leaving the marmalade thick and dark.
The setting time of the marmalade plays an important role. Finger checking is an old hack to make sure the jam/marmalade has settled. I put a spoon of the fruit jam (from the cooking pot) on a cold plate straight out of the freezer and run my finger into it. If the jam/marmalade runs back to its original form, it needs more cooking.
Orange & Red Plum Marmelade
- Stick mixer
- Water kettle
- 300 g peeled oranges
- 700 g pitted red plums
- 500 g sugar
- 50 ml rum
- juice from half lemon
- gelatin sheets 6 sheets for 0,5l liquid
- Peel oranges and remove white parts if you don't want marmelade to be bitter.
- Wash red plums and remove pits.
- Cut fruit in smaller pieces, put them into big pot, cook over high temperature and stir for 10 minutes.
- Add sugar and lemon juice and cook further on medium temperature stirring occasionally for 10 minutes.
- Soak gelatin sheets in cold water for 5 minutes.
- Meanwhile use stick mixer and mix fruit in the pot.
- Add soft gelatin sheets into how marmelade and stir.
- Use water kettle to boil water and just wash jars with it.
- Puor marmelade into hot washed jars and close them tight with a lid.
- Store jars in the basement or somewhere cold.