UDON ORANGE MARMALADE
THE ROSE AND I MADE ABOUT 30 LBS MARMALADE THIS TIME LAST YEAR
WE GAVE SOME AWAY TOO
IT’S THAT TIME OF YEAR AGAIN
CHRISTMAS CAKE (UDON RECIPE TO FOLLOW )AND MARMALADE
WE USE AN OLD MARMALADE RECIPE ( MY GRANNY’S)
WE USED THE LITLE “ORANGES” YOU FIND IN THE FRUIT MARKET BETWEEN BIG C AND MAKRO,
THEY ARE CALLED PONKANS?
DON”T GO FOR THE CHEAPEST OR MOST EXPENSIVE. SAY MEDIUM SIZED WITH CLEAN SKINS AT
ABOUT 100BAHT FOR 10 KGS
YOU CAN BUY LIMES AT ONE BAHT OR MUCH LESS IN THE SAME MARKET.
YOU NEED SOME LARGE SWEET ORANGES FROM MAKRO AT 58BAHT A KILO
RECIPE
TRY DOUBLING UP THE QUANITIES?
2 LARGE SWEET ORANGES
20 SMALL PONKAN’S
3 LEMONS
3 PINTS OF WATER TO EACH LB OF FRUIT BEFORE PREARATION
SUGAR – 1/1/2 LBS OF SUGAR TO EACH POUND OF FRUIT WHEN PREPARED
SLICE THE FRUIT VERY SMALL (AFTER WEIGHING AGAIN) AND WASHING
COLLECT PIPS IN THIN CLOTH
ADD WATER – (COLD) AND STAND IN LARGE SAUCEPAN OR JAM PAN FOR 24 HOURS ( SAUCEPAN
SHOULD BE STAINLESS STEEL OR ENAMEL)
SOAK PIPS SEPARATELY –
JAM JARS WITH SCREW LIDS (YOU DID REMEMBER TO COLLECT THEM)
WASH AGAIN AND STERILIZE BY PLACING UPSIDE DOWN IN THE OVEN OR FILLING WITH BOILING
WATER ETC>> OR USING BABY STERILIZING TABLETS.
DON’T FORGET THE LIDS
BOIL UNTIL THE PEEL IS TENDER AND ALLOW TO COOL
ADD RESULTANT PIPS JELLY TO REST
ADD SUGAR
BOIL AGAIN UNTIL SYRUP SETS
THIS TAKES LONGER THAN YOU THINK BUT DON”T OVER BOIL EITHER.
BOTTLE, HOT AND SEAL WITH STERILIZED LID.
ALLOW TO COOL
OUR LIDS SEAL THEMSELVES
NO “SELLOPHANE” USED
WE ENJOY WITH OUR HOME MADE BREAD AT BREAKFAST
A LITTLE ENGLAND IN UDON
