Page 128 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Orange marmalade
INGREDIENTS
2kg bitter oranges (ideally Seville oranges)
Water
3kg granulated sugar
INSTRUCTIONS
Remember to place a side plate in the fridge to test later whether jam has set.
Wash, then prick the oranges with a skewer and put them into a large pot, completely covering with water. Let simmer for 2 hours. Allow to cool and leave overnight. Warm the sugar in an oven dish at 150°C for about 5–10 minutes, stirring constantly until warm.
Remove oranges from the liquid, but save the cooking liquid for later. Cut the oranges in half, being careful not to lose any juices. Scoop out the soft centres and keep the pips as you remove them. Finely slice the peels.
In a large pot, bring the marmalade liquid to the boil, along with 1⁄4 of the finely sliced peels; also include the remaining sliced peels and pips tied in muslin cloth. Add the sugar, stirring as the mixture cooks on medium heat, allowing the sugar to dissolve. In about 20 minutes, the marmalade should have set. Do the jam set test. If it has not set, continue boiling until it has reached setting point. When it’s ready, remove the muslin cloth and store as per notes on page 125.
MAKES ±5KG PREPARATION OVERNIGHT COOKING TIME ±21⁄2 HRS
Black and white mulberry jam
INGREDIENTS
450g whole black mulberries
450g granulated sugar
570ml crushed white mulberry juice
MAKES ±1KG PREPARATION TIME 10 MINS COOKING TIME 20–30 MINS
INSTRUCTIONS
Remember to place a side plate in the fridge to test later whether jam has set.
In a wide, low-sided stainless-steel saucepan, heat the black mulberries until they are juicy and just boiling. In a separate saucepan, dissolve the sugar in the juice of the white mulberries and skim off the scum. Add the juice to the simmering, soft, black mulberries. Cook on medium heat for 10–15 minutes or until it sets. Do the jam set test. If ready, pour into sterilised jars (see page 125).
126 PRESERVES AND FERMENTED bEVERAGES [ chapter eight ]