GOLDEN BERRY AND ORANGE MARMALADE
Recipe by Peter Tiessen
Either you love or loathe marmalade. This is a simple, and delicious version of an old English pantry staple. The golden berries provide an excellent source of pectin and tartness while the vanilla delivers a smooth finish on the palate.
Yield: 3-8 oz jars
- 4 oranges
- 1 package dried Golden Berries
- 2 Vanilla Beans
- 2 2/3 cup Cane Sugar
- 500 mL water
- Sterilize each jar and lid in boiling water for 10 minutes. Remove from water and allow to cool at room temperature.
- Bring to a boil the water in a small pot, add the Level Ground Golden Berries and remove from the heat, allowing to steep for 5 minutes. Strain the berries and make sure to reserve the liquid.
- Using a vegetable peeler, remove the zest from the oranges and then thinly slice the strips. Cut each orange in half and juice (with a reamer, if possible). Place the golden berries and orange juice in a food processor and puree. Pour this mixture and 250 mL of the reserved water into a large pot. Slice the vanilla beans in half lengthwise and scrape out the seeds, adding to the orange/golden berry puree. (You may add the remaining bean scraps into the mixture for additional flavour, but be sure to remove prior to canning). Bring to a boil and reduce for 10 minutes. Add the sugar and continue to boil until the mixture becomes syrupy, approximately 10-15 minutes.
- Please note, that as the marmalade cools it will thicken. If you all of a sudden reduce too much you may add some water to decrease the viscosity.
- Pour the warm marmalade into sterilized jars and seal with the lid. Allow to cool at room temperature and as the seal will 'pop' spontaneously.