Orange marmalade
OK so i lied a bit.
orange marmalade is not the best survival foods
but boasting high energy ( got to love sugar)
and vitamin c
and it tastes great,
and if sealed properly will last for ages due to its high sugar content.
combine those bonuses with its great combination with toast, porridge, sandwiches straight out of the jar. or a whole host of cooking oppertunities
. and your sorted fora life of tangy luxury in your fallout bunker.
admit idly once the fallout settles you might only have the odd remaining tooth. but its ok in the post apocalyptic world i cant imagine their to be
many surviving dentists so everyone will have similar problems.
my recent obsession with making marmalade happened a few weeks ago when asking my mum to
borrow her sugar thermometer. i wanted to learn how to preserve food stuffs for my self.
instead of leading me one she got me a new one and all the ingredients to make some tasty
orange marmalade.
to make your survival marmalade you will need,
* 6-8 small oranges, weighing about 550g
* juice of 1 lemons
* 1.4 litres water
* 1.1kg granulated sugar
* pintch of mixed spice (optional)
also a large pan, wooden spoon, sugar thermometer, and a collection of empty used jars.
you can also get waxed paper disks for sealing the jars.
first we sterilize our jars. clean thoroughly with hot water then rinse with boiling water.
then on to the cooking i followed a recipe on the good food website. there are thousands
out their
uktv.co.uk...
2. Slice the oranges in half. Using a metal spoon, scoop out the flesh over a bowl to
collect any juice, leaving the pith behind. Reserve the shells.
3. Put the flesh, juice and pips in a food processor and blend until smooth.
4. Push the purée through a sieve into a preserving pan or large heavy-based saucepan.
5. Now scoop out as much of the pith from the shells as possible. Slice the rind into very
thin matchstick strips and add these to the sieved flesh in the pan.
6. Pour in the lemon juice and water.
7. Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the rind is
very soft and the mixture has reduced by half.
8. Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10
minutes, skimming off any froth on the surface.
9. After 10 minutes, spoon a little of the marmalade onto a cold plate and place in the
fridge. If it sets to a jelly the marmalade is cooked. If necessary, cook for a further
5-10 minutes and test again.
10. Allow the marmalade to cool slightly, then pour into the sterilized jars.
then seal using your waxed papper seals. this can be skipped if you have good air tight
seals on your jars.
this will keep indefinably till opened and even then will keep for months before spoiling.
great to sweeten up other long term supply's and get your vit c
enjoy and quite literally spread the marmalade love
here is a link with some info on marmalade and some recipe ideas for cooking with it. ( recipes at bottom of page )
www.bbc.co.uk...
now ive mastered fruit preserves i think ill have to dabble with pickling next.
... how cool is that...
