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.