One of my favorite toppings for bread and croissants in the morning is marmalade. I've heard that it is pretty easy to make at home yourself, so this past weekend I decided to try my hand at it and make my own marmalade. I have to say that it came out very tasty and I think I will be making my own marmalade from now on.
First, I boiled my canning jars and lids in order to sterilize them for the canning process.
After the jars and lids boiled for two to three minutes, I put them on a baking sheet lined with a cooling rack in the over to keep them warm and dry.
I then placed the Ma Made concentrate in a large saucepan along with 3/4 pint of water.
Then I added 8 cups of sugar to the concentrate and turned the mixture on high.
I allowed the marmalade to come to a boil and added a dollop of butter to take away the foam.
The marmalade then stayed at a boiling point for 15 minutes while being stirred occasionally.
After boiling to the correct consistency, I tested the marmalade on a cold plate to see if it had jelled. After letting the marmalade rest for a couple of minutes, I poured the mixture into each jar and added the lid. Finally, I let the jars come to room temperature and cool down.
Now I have seven 12 oz jars of homemade marmalade and it is a wonderful treat in the morning on a fresh croissant with a cup of coffee or tea. YUM!
I used Hartley's Ma Made purchased from Williams-Sonoma. I was told by an associate there that the thin cut makes the best marmalade.
First, I boiled my canning jars and lids in order to sterilize them for the canning process.
After the jars and lids boiled for two to three minutes, I put them on a baking sheet lined with a cooling rack in the over to keep them warm and dry.
I then placed the Ma Made concentrate in a large saucepan along with 3/4 pint of water.
Then I added 8 cups of sugar to the concentrate and turned the mixture on high.
I allowed the marmalade to come to a boil and added a dollop of butter to take away the foam.
The marmalade then stayed at a boiling point for 15 minutes while being stirred occasionally.
After boiling to the correct consistency, I tested the marmalade on a cold plate to see if it had jelled. After letting the marmalade rest for a couple of minutes, I poured the mixture into each jar and added the lid. Finally, I let the jars come to room temperature and cool down.
Now I have seven 12 oz jars of homemade marmalade and it is a wonderful treat in the morning on a fresh croissant with a cup of coffee or tea. YUM!
Oh Yum...fresh bread/croissants and marmalade...
ReplyDeleteIn Denmark we spread orange marmnalade on cheese(the cheese is on the freshest white bread)...it's divine!
Thanks for a great Summery post...tis the season!
Char.
I was fortunate to receive a jar of the precious stuff and am planning to either bake scones or purchase croissants and have my own private tea party. I also received a beautiful new teacup from my lovely daughter. What a blessing! :o)
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