Long story short, I was looking forward to a nice piece of Toast (made from my lovely bread, yesterday) and something, preferably sweet. Looked in the fridge & alas no jam! A quick scout around the bench and I found two oranges, some whiskey, star anise and sugar, (light bulb moment!)
Now luckily, the sugar was supplemented with pectin and citric acid (not because I’m wacky and I buy every single type of sugar on the shop shelves) but because I’m planning to make a Heston Blumenthal recipe down the track with my new Molecular Gastronomy kit and I happen to need another dozen ingredients, whew!
So here it is, a recipe for Easy Breakky Marmalade. You can whip up in under an hour, (just enough time to read that morning newspaper,) it will keep for a few good days in the fridge and make you quite happy every item you look at that Amber jar of Orange goodness, whilst you think proudly, I made this…
If you’re going to make Jam it’s got to be easy, so I promise I did this recipe in under an hour.
It doesn’t take truck loads of fruit to make it, in fact I only used two Oranges. I don’t promise this Jam will last you until the next season because this recipe is just for the week, whenever you want breakky, a little afternoon nibble or if you’re really naughty a little spoonful whenever you open the fridge…
Ingredients: makes approx 1.5 cups
1 cup of sugar (if you can, find the jam sugar which usually has other things like pectin & citric acid)
1 star anise bud
1/2 vanilla pod, seeds scraped into the fruit,
A shot of whiskey,
Half a cup of water, you might need a little more too,
You’ll also need a large pot, mixing bowl, sharp knife, cutting board, wooden spoon and a clean jar.
Peel the skin of the orange, if you like a slightly bitter marmalade keep some pith on (for my jam I used one orange with some pith and the zest only from the second orange) cut the skin into a rough julienne strip and dice. If you prefer more chunky marmalade go bigger, or just use the strips but I prefer neater little cubes.
Segment the oranges and place into the mixing bowl, it’s okay if you have a little pith between the segments as it will all be cooked down. Now add that shot of whiskey and leave it to stand for 10 mins.
Remove the star anise bud and place the contents of the bowl into your pot, add that half cup of water too,
Check the consistency on the back of the wooden spoon, it should look very much like marmalade now. Discard the vanilla beans and spoon the jam into the reserved jar. Let it rest until set. I was eating mine on toast within ten minutes!