welcome friends welcome back to the kitchen and Sunday morning in the old
cook book show now today's recipe is all about these the Seville orange or a
bitter orange it is one of the few types of fruits vegetables that still is
seasonal to us anyway to us here pretty much only see these the end of January
beginning of February and so I bought them and I was going to make my
grandmother's orange marmalade recipe because I really like orange marmalade
but I thought let's check out what's in some of the old cookbooks so I went
through the old cookbooks and there's so many orange marmalade recipes but
they're all pretty much the same they all pretty much have the same
proportions of fruit sugar and water and they all follow essentially the same
method with the exception of a couple of outliers there are some that add
different spices most of them just have fruit some of them add spices and then
there's this one in the mixing bowl polished by the ladies well into County
General Hospital in well in Ontario which is down by Niagara Falls not too
far from here and there's two recipes on this page and they both have the same
proportions they both have the same method the one I chose is called scotch
marmalade and of course it adds scotch at the end and the method is completely
different than the one that I would make based on my grandmother's recipe so
we're gonna start out with the bitter orange a sweet orange and a lemon and
I'm going to slice these up and put the fruit into this pot in my grandmother's
recipe you would peel the fruit squeeze the fruit keep the pulp separate and
then slice up the rind and and you would deal with everything separately this one
puts everything into the same pot so I'm kind of interested to see what happens
it also tells me to take the seeds out and boil them in a separate pot I'll see
how that goes
so here we are slicing up the last lemon this method is a bit of a pain making
sure that I could get all of the the seeds out without getting them into the
pot I think I did fairly well but I really prefer the other method which is
juice the oranges then cut up the peel and then what's left over the pulp you
put it into a muslin bag and you put the muslin bag into the pot and then you can
remove the muslin bag and it takes all of the pulp and the seeds and everything
with it I probably do like that method better but you know this one will work
out fine I think now if you've never had a Seville orange or bitter orange they
it's called an orange it looks like an orange it definitely looks like an
orange but when you taste it it is it is super bitter doesn't quite have
the acidity of a lemon you know a lemon you get that acid they're bitter but you
get that acid same with a lime they're bitter but you get that acid this is a
little bit lower acid full-on mouth puckering bitter
okay well scrape up all the seeds and they go into this small pot now into the
seeds I put some water and I'm supposed to bring this to a boil it doesn't say
how long it just says cooks separately in water and add to the fruit kettle now
the directions aren't terribly clear whether I do this now or if I wait until
I'm boiling this so I'm gonna put water in here and then this sits for 36 hours
and I'm pretty sure what's going to happen is the sugar and the acid from
all of the fruits from the two different kinds of oranges in from the lemon are
going to soften the pith and the peel the juice is going to be extracted from
the pulp and then when we go to boil this it's going to soften much easier
you're gonna get a better texture in the Final Jam so I'm just gonna put a lid on
this I'm gonna let it go for 36 hours I'm gonna wait until that cooks I'm
going to strain that liquid into here and then I will see you in a couple of
days welcome back so our mixture has sat a little bit more than 36 hours and I
thought it might ferment a little bit but it didn't and I don't know that if
it fermented a little bit over that time period it would be a bad thing I think
that would help break down and soften some of the flavors and also the
toughness of the peel but at any rate this is now gonna come up the
temperature and I'm gonna let it boil for two hours it doesn't say whether I
need to leave the lid on or off but I may split the difference and just sort
of put a lid on covering it partially still allowing the steam out let's see
what happens
okay this has been boiling for just over two hours now and you want to give it a
taste test but you're not you're not taste testing it you want to test the
appeal how soft it is and it's gonna be bitter it's not pleasant not pleasant at
all so let's just let's give this a try okay
oh that's a horrible absolutely horrible I'm really bitter a little bit of orange
flavor in there but it isn't it is heavily overridden by by bitter but the
peel is the right consistency this whole boiling process is partly
about extracting pectin from the skins and the pith and the membranes boiling
the seeds was also about extracting pectin and the pectin is partly what's
going to thicken this into a jelly but as soon as we put the sugar in the the
peels will start to firm up again and so if we didn't break them down to a really
soft point they never would break down that's why we don't put the sugar in
right away and then you would just end up with orange peel in your marmalade
which isn't fun either so we're gonna put in the sugar and yeah this is a lot
of sugar sure is a preservative so it will keep
this from going bad sugar will make it palatable because it is terribly bitter
right now and there's a lot of people who always tell me oh no one in the
depression could afford that because this is from 1930 no one in the
depression could afford that much sugar and true and not true I mean there were
a lot of people who were out of work I think unemployment was about 20% and so
there were a lot of people who could not afford this sort of thing but this again
is a recipe that you would make once a year and you would make enough Jam to
last the entire year and you would make a jam or in this case a marmalade that
is something that is maybe just for special occasions and you would make it
and you would trade it with your other family members who might make strawberry
jam or they might make something else so there still were
a lot of people who could afford that much sugar and really the expensive
thing in this pot in 1930 would be the oranges so the sugar would be the
easiest thing now we are going to bring this back to a boil and we're going to
boil this until it reaches the set point and the set point is a temperature at
which the pectin and the sugar and everything works together to create that
sort of jelly will make it stiff as it cools and the set point for this
particular recipe is about 220 degrees Fahrenheit and I say about because it
depends on your altitude so 220 if you shoot for 220 in most places in North
America you're going to be in the right spot and that should take about an hour
but you don't want to go too far from this you want to stir it every once in a
while you want to be careful because you've now reached the point with the
sugar in here and you've reduced the water to the point where it could scorch
it could burn and you don't want that to happen either so while this bubbles away
I'm gonna get all of my jars ready and my water bath canner ready to go so that
we can jar this up I think we're almost there
I've got all of the jars of sterilized ready to go I've got my pot of water
here for the hot water bath canner going I've got lids and other stuff back here
that are ready to go and we are at 221 degrees Fahrenheit so I think we're
really close the last ingredient it says just before
the end add one wine glass of whiskey just before removing from the fire so
not sure how much a wine glass is I mean I know that there's an actual
measurement for wine glass but of course if everybody was just pulling a wine
glass out of their order they're covered it could be a completely different size
and pouring about 1/2 a cup and see where that gets us now of course if you
are averse to alcohol for any reason ethical religious whatever you can leave
it out this is the only recipe that I have ever seen
that adds whiskey in and I thought I'm gonna put it in just to see what happens
just to see what it brings flavor-wise what it brings flavor-wise
but also I know that alcohol releases other flavors and I wonder what that is
so one last check of the temperature and we'll start filling the jars
okay the last jar that I will be canning and then I'm going to put some in that
other jar put in the fridge right away so that I can start eating it tomorrow
morning now this will go if this is a hot water canner I should really do a
full-on canning video series at some point but the idea is there's a rack
that I'm gonna lower that all of the jars are on the water is going to come
up to a boil I'm gonna put the lid okay we're gonna put the lid back on the
water will come up to a boil and I'm gonna start a timer when the water comes
back to the boil and there's varying ideas on the length of time but
generally if you go 12 to 15 minutes most people think that brings you to the
right place now you're only able to do this with foods that are high acid if
you have a food that isn't high acid you need to do it in a pressure canner which
brings the temperature up even higher under pressure that's the only way to do
things like certain tomato sauces or anything with meat you've got to bring
it up to that higher temperature so I'm going to lower this in and the water
covers the top of the jars put the lid back on when it comes up to a boil I
will start the timer
okay Jules okay so what we were back to try the yeah marmalade so we just we
just had dinner and we made this some I made this oven mac and cheese to try out
which I incorrectly called jam earlier yes marmalade its marmalade so it's
called it's called scotch marmalade or scots marmalade what does it actually
say scotch marmalade that's anyway and i thought it was called when i first read
it I thought it was called Scotch marmalade because it ties into one of
the origins stories of of orange marmalade that everybody loves a good
story oh yeah so we're gonna ignore the story yeah it's actually the origin of
normally them you know so marmalade originally is a Portuguese or Spanish
word that refers to quince and Quinten quince is a proto apple so quince was
made into a jelly the English get it in the 1500s the king has it loves it
orders up more and more and more and of course then the English are like well
what else can we do it with and oranges are full of pectin and the and the seeds
are full of pectin so just like quince it could be made into a jelly there you
go so the earliest written recipe that they
can find for orange marmalade is 1670 Wow
that's uh a handwritten manuscript oh
I'm making a mess as I pull it out got that peels in there
okay I love that this is gonna be completely because I'm so used to the
one that we always make with the with the carrots yes your you might not like
it it's going to be too bitter for you yep not for me
yeah so I it's got a great texture it's got it's got good texture it's got a
sweet flavor and then that bitter comes in and gets yet it's also that's it I'm
not a big citrus fans those two things together you never notice he never makes
things he doesn't like I'm just saying it and and so I put the Scotch in at the
end calls for half a wine glass of scotch
watching him yeah oh so I put in I put in 1/2 a cup of scotch and the Scotch
adds a very it's very subtle it's in there I know that it's in there because
I put it in you might not notice because it's too bitter all I could taste was
the but it adds a nice layer of flavor and I think you could probably put more
in and app that flavor up and it might bring the bitterness down you may not
even need it though well I might no no if you don't want it you don't put it in
you could combat the bitterness in this by swapping out one or more of Seville
oranges with another sweet orange to take down that bitterness and you could
put more sugar in also which would counteract the bitterness but I like
that he's not going to change the recipe in any way that's the way I like it
now you're supposed to put this on toast I want to know from our English viewers
my experience with English people eating toast is it goes in that rack is that
just a TV thing is that just a TV thing do you actually put your toast in a rack
I don't get it please tell me in the comments below cuz
you're never not to believe when you when you see stuff on TV and another
note one odd one of the jars in the canner broke the bottom fell off so it
was obviously a flawed a flawed a jar I mean we use our jars it could be
sometimes we've dropped something else it could have got damaged and washing
the dishes who knows how old that jar is but you will occasionally I mean I think
that's the first one I've had in I don't remember that I've ever had one so that
may be the first one I've ever had break but it will happen it could happen
it does happen yeah what are you gonna do about it
so get to chow so yeah you wanted to know that's a lot of toast you've got to
eat they're glad more than you ever wanted to know about orange marmalade
and and some orange marmalade to eat so thanks for stopping by see you guys soon
you