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Orange with Earl Grey Tea recipe (also Blood Orange Jam)

posted by: robinkateb on 03.23.2006 at 08:57 pm in Cooking Forum

Orange with early Grey Tea (from Mes Confitures)

About 2 3/4 pounds [1.2 kg] oranges, or 1 pound 2 ounces [500g] juice

1 3/4 pounds [750 g] Granny Smith apples

5 cup [1.1 kg] sugar plus 1 cup [200 g]

3 cups 2 ounces [750 g/75 el] water plus 7 ounces

2 oranges

4 1/2 tablespoons Earl Grey tea

Juice of 1 small lemon

Rinse the apples in cold water. Remove the stems and cut them into quarters without peeling them. Put them in a preserving pan and cover with 3 cups 2 ounces water.

Bring the apple mixture to a boil and simmer for 30 minutes on low heat. The apples will be soft. Collect the juice by pouring this preparation into a chinois sieve, pressing lightly on the fruit withl the back of the skimmer. Filter the juice a second time by pouring it through cheesecloth previously wet and wrung out, letting the juice run freely. It is best to leave the juice overnight refrigerated.

Next day, measure 2 cups 1 ounce juice, leaving in the bowl the sediment that formed overnight, to have clearer jelly.

Squeeze the 2 3/4 pounds [1.2 kg] oranges. Measure 2 cups 1 ounce juice and put the seeds into a cheesecloth bag.

Rinse and brush the 2 oranges in cold water and slice them into very thin rounds. In a preserving pan, poach the rounds with 1 cup [200 g] sugar and 7 ounces water. Continue cooking lt a boil until the slices are translucent.

Add the apple juice, orange juice, 5 cups sugar, lemon juice, and seeds in the cheescloth bag. Bring it to a boil stirring gently. Continue cooking on high heat for about 15 minutes, stirring constantly. Skim if need be.

Meanwhile make an infusion with 7 ounces [200 g] water and the tea. Allow it to steep 3 minutes and then pour the infusion into the jam. Return to the boil, and remove the cheesecloth with the seeds. Check the set. Put the jam into hot jars and process.

Buy extra oranges!!! I did not get enough juice and had to use a couple of tangelos as well. Also, i used juice oranges both for the juice and the whole one. I know from my tomato orange marmalade that they are thinner skinned with less pith, and obviously have more juice. For the 2 oranges that are sliced and added peels and all I made sure to use organic.

I checked the set using the cold plate test. At the start of the jam making I put 2 small plates in to the freezer. To check the set put a dollop of jam on the plate and allow it to cool. Push the jam with your finger when cool and see if it is the consistency you want. Or you can tilt the plate, the jam should not run. Personally I like a slightly softer set.

The first time I made the tea I squeezed it after steeping. The tea became cloudy. So I redid it and just strained it. That batch also became cloudy. It id not affect the jam though. I used really good Earl Grey form the bulk section of my co-op.

-Robin

Blood Orange Jam (from Mes Confitures)

About 2 3/4 pounds [1.2 kg] blood oranges, or 2 cups 1 ounce juice

1 3/4 pounds [750 g] Granny Smith apples

4 2/3 cup [1 kg] sugar plus 1 cup [200 g]

3 cups 2 ounces [750 g/75 el] water plus 7 ounces
2 oranges

Juice of 1 small lemon

Rinse the apples in cold water. Remove the stems and cut them into quarters without peeling them. Put them in a preserving pan and cover with 3 cups2 ounces water.

Bring the apple mixture to a boil and simmer for 30 minutes on low heat. The apples will be soft. Collect the juice by pouring this preparation into a chinois sieve, pressing lightly on the fruit withl the back of the skimmer. Filter the juice a second time by pouring it through cheesecloth previously wet and wrung out, letting the juice run freely. It is best to leave the juice overnight refrigerated.

Next day, measure 2 cups 1 ounce juice, leaving in the bowl the sediment that formed overnight, to have clearer jelly.

Squeeze the 23/4 pounds [1.2 kg] blood oranges. Measure 2 cups 1 ounces juice and put the seeds into a cheesecloth bag.

Rinse and brush the 2 oranges in cold water and slice them into very thin rounds. In a preserving pan, poach the rounds with 1 cup [200 g] sugar and 7 ounces water. Continue cooking lt a boil until the slices are translucent.

Add the apple juice, orange juice, 4 2/3 cups sugar, lemon juice, and seeds in the cheescloth bag. Bring it to a boil stirring gently. Skim. Continue cooking on high heat for about 10 minutes, stirring constantly. Skim agian if neccasary. Remove the cheesecloth with the seeds. Put the jam into hot jars and process.

NOTES:

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clipped on: 07.08.2006 at 07:19 pm    last updated on: 07.08.2006 at 07:20 pm