General guidelines on showing

"Seville orange is a popular marmalade for showing. Made as a clear jelly with even distribution of thinly cut peel this can be a winning combination,"

Guidelines: marmalade

• Jelly marmalade is often in a class of its own, because of its different nature to thick marmalade.
• Based on citrus fruits, but other ingredients (for example, ginger) may be added unless schedule states otherwise. Label accordingly.
• Colour will vary according to type, but bright and characteristic.
• Consistency 'jellified', not runny or too firm.
• No air bubbles or scum.
• Peel tender, uniformly cut and distributed.
• Traditionally peel should be sliced. Minced peel would lose marks, unless specified in schedule.
• Flavour slightly bitter, characteristic and true of fruit used.

Exhibition jelly marmalade recipe

(Makes approx 4-5 large 454g / 1 lb jars)

(pectin content: high)

1. Seville oranges: 1.3kg / 2½ lbs
2. Lemon juice: from 2 lemons.
3. Sugar white: 1.6kg / 3½ lbs
4. Water: 2.3 litres / 4 pints plus 600mls
5. Cooking apple: medium.

Container

Check the schedule carefully, most ask for a large 454g / 1 lbs jar. For exhibition, marmalades are best sealed with metal twist covers.

Equipment

1. Medium saucepan / large preserving pan / food tongs
2. Large plastic bowl / measuring jug / jelly straining bag.
3. Weighing scales / 50cm 20 inches square of butter muslin.
4. Slotted spoon / sugar thermometer / count down timer.
5. Long handled wooden spoon / large nylon sieve
6. Sharp kitchen knife
7. Ladle / jam funnel / wire rack / methylated spirits.
8. Two small plates, placed in fridge.

Stage 1: Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid. Rinse under a running tap. leave to stand on some clean kitchen paper towel, tops down.
Prepare fruit by scalding oranges in a large saucepan of boiling water for a few minutes. Remove with tongs and pat dry with clean paper towel. Using a sharp knife quarter the peel, then strip off the peel. Next slice the quarters in half length ways, now thinly slice the orange rind from the white pith. Put pith to one side.
Slice the rind into very thin slices (1mm) then place in the medium saucepan with 600ml of water. Fit lid. This will be cooked separately from the rest of the ingredients.
Halve lemons and squeeze out the juice. Cut rest of oranges and lemons and apple into chunks and wrap with the pith in the muslin cloth. Tie up the ends to seal the contents. Place this in the preserving pan and add water.
Bring contents of both pans to the boil, then turn down heat and simmer for 2 hrs. Use timer, (if water in medium saucepan gets too low, top up with boiling water only enough to cover peel). Stir both pans to prevent burning. After the cooking time is up, you must check if the peel is tender. Use a spoon to lift out some rind, let cool then place between fingers and crush. If the peel is crumbly, it is ready, if not then further softening of peel is required as once the sugar is added, no further softening takes place.
The jelly will also tend to harden the peel when it cools.

Stage 2: Extracting the syrup.

Now you can combine the two mixtures by firstly pouring the contents of the saucepan containing the soft peel through a large nylon sieve. Add the syrup from the cooked peel to the preserving pan contents. Placing the peel to one side for now (you will add this later before the sugar), set up your preferred jelly bag straining system. With the large bowl underneath, place the cooked bag of fruit unopened, in the jelly bag allow the syrup to strain without squeezing or compressing, as this will cause the final jelly to cloud. When the syrup stops draining, remove bag and place back in pan with 600ml of boiling water. Simmer for a further 20 minutes (this second extracting increases the pectin content, needed when making all types of jellies) Keep bag from burning by moving around pan. When cooked, pour syrup into bowl and let the fruit bag strain again through the jelly bag. You are ready to test the pectin content.

" Now is the time to warm the oven, set on its lowest setting. Place the draining jars tops upwards on an oven tray and place on bottom shelf of oven."

Stage 3: Testing the pectin content.

Take a teaspoon of the liquid and place in a cup to which is added about two teaspoons of methylated spirits. Give the cup a swill to mix the liquids and leave to stand about 5 minutes. Then slowly into another cup, pour away the methylated spirits content, leaving the jam liquid in the bottom. If the mixture is a solidified gel then the pectin content of your marmalade mixture is high and a good set is assured, with possibly a shorter setting time. However, if the liquid is more separated then the set will be soft. As marmalade is usually considered a high set preserve, we would expect the first type of result.
However if the liquid has not clotted together, then we would think about adding extra pectin.
If you accept the test is ok, then you can now proceed. Firstly clean the preserving pan, (we do not want anything to contaminate the syrup) then add syrup extract, cooked peel followed by sugar. Slowly stir to ensure that the sugar has completely dissolved, (look at the back of the spoon, if you can still see sugar crystals, continue stirring.)

Stage 4: Cooking for a set

The mixture is now ready for the final cooking, the jars are in the oven and the plates in the fridge you have your thermometer, large plate and skimming spoon ready to hand.
Now turn up the heat, until the mixture begins to boil rapidly, this will develop into a 'Rolling boil'. At no time during this process do you stir the liquid, as the high temperature is causing the pectin and sugar to react, this process will take about 10-12 minutes (the setting time is variable, subject to the amount of pectin in the liquid).
During this boiling stage, you can start skimming off the scum, using the slotted spoon. Some recipes tell you to add butter (size of a walnut), but for clear exhibition jellies this is not advised. Removing the scum while at the top of the mixture with the slotted spoon is still the best method. If after boiling there is any scum left, use paper towels folded to soak up the last remnants of scum.
The next crucial stage is judging the setting point. If using a sugar thermometer, insert the thermometer in the mixture and watch the reading climb, jams and marmalades usually sets at 104-106ºc(220-222ºF) at (ground level). As a final check also use the 'Cold Plate Test'.
After 10-12 minutes remove from heat. Take a cold plate from the fridge and place a teaspoon of mixture on it, pop back in fridge for a few minutes, then remove. Holding the plate up to eye level push the edge of the now cold mixture with your finger, if the mixture starts to crinkle as you push it, the mixture has set, no further boiling is required.
If only slightly wrinkled, then carry on boiling for the next 5-8 minutes. If no crinkles appear boil for 8-10 minutes.

"Do not boil for longer, as this will not aid setting. Once the setting point has been reached, further boiling only degrades the mixture."

Marmalade requires longer cooling time, allow 15-20 minutes. If the jelly or jars are too hot, fruit will rise to the top, spoiling the appearance of the finished product. At this time turn off the oven. Remove jars from oven.
Beware Hot Items. Place the pan on an heat resistant table mat, not on your work surface! Using the wire rack for hot jars give the jam a final stir with the ladle. Fill your jars, using the jam funnel, until the level is 3mm from top. If using metal twist covers put on now, place hot jars on a table mat, allow to cool overnight.

Stage 5: Finishing

For exhibition work, marmalades can be sealed with wax disc and cellophane cover. But I suggest that the metal twist cover is more secure, contents last longer and it looks altogether neater.
If using cellophane covers apply wax disc while still hot, ensure that the wax disc will fit the jars properly.
Fit wax side down, ensure that no air bubbles are trapped underneath,. Allow marmalade to cool (fitting the cellophane cover when marmalade is hot will cause water to spoil the contents. The main cause of mould).
Using a saucer filled with tepid water, drag the clear cover through the water. Apply this now with the wet surface upwards, onto the rim of the jar, ensuring that the cover is applied evenly. Smooth down the excess cover over the jar an retain with one small rubber band supplied with your jam covers.

Apply the label, created on your Word processor of course! Adjust the size for the jar, state type of contents and full date. Apply, with a 'Pritt stick' type adhesive, ensure that the label is placed evenly between the seams of the jar. Now you can polish the jar as in the early tips, for that extra show sparkle.