I have always been a big fan of marmalade especially Orange marmalade. I always have a jar ready in my refrigerator. Store bought marmalade is always too sweet and full of preservatives. My first foray into jam (i.e. marmalade) or preserve making was a huge success! I made 10-12 8oz bottles of Persimmon-Orange marmalade that was fantastic! After sharing some with friends and family, devouring almost all the rest with some healthy, delicious Quinoa bread making Paneer toast, I am down to my last bottle.
Right now, kumquats are in season and pervading grocery stories. Kumquats are sweet but tangy and delicious to eat.
1 lb kumquats
1 cup orange juice
1 cup maple syrup
1-2 anise stars
Rinse and trim the edges of the kumquat fruit. Thinly slice the fruit, extracting the seeds and setting them aside. Add the sliced kumquat to a bowl. Add one cup orange juice (juice of about two oranges), and 1-2 anise stars. Add maple syrup and mix well. Place the seeds of kumquat in a cheese cloth and place in the bowl and transfer the bowl to the refrigerator for 12 hours.
After 12 hours, remove from the refrigerator. Remove the cheese cloth with the seeds and throw away. Place the bowl on the stove and bring to a boil. Reduce flame to medium low and continue to cook until the jam thickens, about 25-30 minutes. If making large batches, prepare canning jars and preserve.
I recently received about almost a couple a dozen Persimmon from my sister, from her garden. I shared some with my colleagues at work and carried some for that mid-afternoon snack and meanwhile thought about recipes I could use them in.
I totally love Orange marmalade. I made the Cranberry-Orange Marmalade a while back and that was a lot of fun. Maybe it is the bright color of Persimmons, but Persimmon-Orange marmalade was the first thing that popped into my mind.
Here’s how I made my jam…
1 Orange pulp, pith removed
4-5 Persimmon ripe pulp or raw grated
Peel or rind of one Orange (grated or sliced thin)
1 cup orange juice
1 cup maple syrup or agave or honey
2 cups sugar
juice of one lemon
1 tsp cardamon powder
a dash of all spice
Add orange pulp, persimmon pulp or grated persimmon, maple (or honey or agave) syrup, sugar, orange rind,orange juice, lemon juice and cardamon to a large pan and bring to a boil. Reduce flame and continue to cook till the mixture thickens approximately 60-90 minutes. The cardamon gives a nice aroma too as you make the jam!
Cool and transfer to air tight jars and refrigerate for immediate use or can in air tight canning jars for future use following canning procedures. This was my first attempt at canning and it was really exciting to hear the jar’s popping!
Enjoy fresh with some toasted bread and butter with your morning cup of tea or coffee. Or make some french toast with goat cheese and eggs. Or make some Sweet or Spicy Paneer Toast!
How to can some jam
Recently when I was in Long Island visiting my friend, she made Paneer Toast as one of the items for Sunday brunch. It was so good that I couldn’t wait to try it. I am constantly on the lookout for non-sweet alternatives for breakfast, and this definitely fits the bill. But hey, if you prefer sweet, you can make it sweet too.
4 slices of bread
2-3 tbsp grated Paneer
1 jalapeno minced
touch of butter
Mix grated Paneer and minced jalapeno. Lightly apply butter to each slice. Add 1-2 tbsp Paneer mix and toast two slices at a time in a sandwich maker or Panini press.
If you like sweet toast, add a tbsp or two of jam, before toasting. You can skip jalapeno if you like.
If there are two ingredients I love most, this is it. A couple of year’s ago I picked up some delicious Cranberry Orange Marmalade at the local farm in Virginia.
Who knew making Cranberry Orange Marmalade was this simple?
I adapted this one from here.
Rind of one orange sliced into strips
Pulp of two oranges cut into sections with pith removed
1/2 pkg cranberries
1/2 cup water
1 cup sugar (or use half honey)
Bring 1/2 cup water to boil with sugar, orange sections and rind to boil. Lower heat and simmer for 15 minutes. Add cranberries and continue cooking for 30-40 minutes or until the mixture thickens and is sticky.
Store in an air tight bottle in the refrigerator and enjoy with a slice of fresh toasted bread!