What's It All About—
This blog began as a side project when we opened Nook Eatery in 2009. In September 2012 we sold Nook, and sadly it now no longer exists. We have a new blog (see A Good Place to Gather). As always we remain inspired by the ingredients we use and the food we cook. This site remains purely as an archive of our three years at Nook Eatery and the recipes I created.
“Whoa! Jam! I love jam! Hey, how come we never have jam at our place?” The One With The Jam, easily one of my favourite Friends episodes. My sisters and I may not have been dropped off at the movies with a jar of jam and a little spoon, but we always had jam in our house, and it was always homemade.
I have never made marmalade. In fact I have only made jam a handful of times. Simple explanation really. I supply the jars, and my mom supplies the jam. People who make jam (like my mom) talk about pectin. When cooked with sugar it becomes a gel, which essentially sets the jam. Most people use store bought pectin, reason being that a lot of fruit contains very little pectin, significantly berries. Citrus fruits contain loads of natural pectin, which is probably why I was so happy with my marmalade results! I was worried about having to boil the bejeezus out of my jam, but all it took was 40 minutes and it was setting to a perfect orange jelly. And the whiskey in this recipe is pure genius.
recipe adapted from taste.com.au
Begin this recipe the day before.
- 1kg clementines (or other citrus fruit)
- 2 lemons
- 500g sugar for every 2 cups (500ml) fruit
- 30ml whisky, or to taste
- Halve and juice fruit. Remove pips, place in a muslin bag and tie with string. Cut fruit into quarters, then place skin-side down on a work surface. Use a knife to remove remaining flesh and white pith from the rind, then discard. Thinly slice rind and place in a large ceramic or stainless-steel bowl with the juice, pips in their muslin bag, and 1.5 litres of water. Cover and refrigerate overnight.
- Place everything, including the muslin bag, in a saucepan. Bring to the boil and simmer over low heat for 1 1/2-2 hours or until the rind is soft. Remove muslin bag, cool slightly and, using tongs, squeeze out well over the saucepan to extract pectin. Measure fruit pulp and add correct amount of sugar (see ingredients, above). Add whisky, then return to the boil. Simmer for a further 35-40 minutes or until starting to set.
- Place a few saucers in freezer. To test for setting stage, place 1 tablespoon of marmalade on a cold saucer and chill in the freezer for 1-2 minutes. Gently push through middle of the marmalade with your finger – it should stay in 2 halves.
- Seal marmalade in hot sterilised jars.