Yes, the Samosawallah is still alive! I seem to be able to do just one of the two things: create recipes/cook or blog. So for the past three months there had been no blogging because I had been indulging in elaborate recipes. When I was home, that is. And I haven’t been home much. Ready for some Zahra style yapping? Let me tell you…
I spent a month in Pakistan, sat through a Star Wars Marathon and welcomed my sweet little nephew, Lion, into our beautifully messed up world. Yes, I have many photos to share and I will. But first, one of my escapades in the kitchen.
My Grandpa passed away last fall. He used to love some good old marmalade on toast with his chai, and in sync with his love for the bittersweet, citrusy jelly, my Nanna would make large batches every winter, post a trip to an orange orchard. He has been in my heart a lot. When I got a large batch of tangerines from a loved one’s tree this winter, all I could think of was making marmalade. It took a long long time to get right. Nope, not because its difficult. I am lazy and like to skip steps. I think this marmalade recipe was sent as a very sticky teacher to give a lesson in patience.
Other than getting the recipe right, I also had to learn how to sterilize canning jars properly. I used the biggest pot I have and it worked out fine. You can also buy a canner, which is also a big pot. I still have my marmalade in the fridge though because I believe in refrigerating everything. But once the jar are sealed properly, you’ll be good to keep them in a cabinet also. Here is a thorough guide to canning by the National Center for Home Food Preservation. They look like they have it all figured out. Sigh, well…
- 8 Tangerines
- 1 Lemon
- Granulated Sugar
- 1 Teaspoon Cardamom Powder or 4-8 green cardamom pods, slightly crushed
- Peel tangerines. Cut the skin into thin slices
- Squeeze the juice from the tangerines. Put the remaining pith and pips into a cheesecloth and tie securely into a pouch. If using cardamom pods, they should go in the pouch as well.
- Place the fruit in a pan along with the pith pouch and add enough water to cover the fruit. Turn the heat up to high and bring to a boil, then simmer at a low medium flame until the rind has softened. Turn off and let cool just a little bit.
- When cooled give the pith pouch a good squeeze and discard. Be careful it'll probably be hot. Use a utensil such as tongs.
- Measure the fruit juice and rind mixture in the pan. Now add an equal amount of sugar, cup for cup.
- At this time place an empty ceramic plate in the freezer. You'll be using it to check the consistency of the marmalade through the rest of the process.
- Leave the pan on low medium heat for about an hour. Then pour a few drops of the mixture on your cold plate and tilt the plate from side to side to check consistency. Repeat the process every few minutes until the mixture becomes sticky and doesn't run easily.
- Turn off the heat and let the marmalade sit for a few minutes. If you are canning, whip out your sterlized jars and jar away. Don't forget to check out the canning tutorial I linked to in the post. If you are not trying to preserve, jar away anyway, stick the jars in the fridge and eat within the next month.