Lady Marmalade
Juice from a bursting clementine,
Or a fountain of deep red wine.
A dash of toasted spice,
A splash of anise liqueur for surprise,
A squeeze of a lemon yellow,
Over flame low and slow.
Generous heaps of sugar in the pot,
Thickening as it gets bubbly and hot.
Glorious gifts that one can have,
Dazzling jars of rubies and topaz. B
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A cozy mug of warm spiced wine turned into a luxurious spread for better breakfasts and cookies.
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A marmalade that Paddington Bear will be happy with. A bright spark on cold winter mornings.
Glühwein Jam (Mulled Wine Jam)
One of the best Glühwein I had was not in Germany, but in Taiwan. Unlike the cloyingly sweet cups you get in Christmas markets, this version given to us by a friend features a delicate balance of spice, wine, and sugar. You can also use the same recipe to make yourself a mug - simply omit the lemon and green apple jelly, and cut the sugar down by half.
Makes 2 x 220ml jars
Takes about 30 minutes
Notes
On alcohol: Most of the alcohol would have been cooked off by the time the jam is set. Choose a full-bodied, dry red wine such as a Pinot Noir or Cabernet Sauvignon. If you don’t have the anise-flavoured liqueurs, you may opt them out or replace them with amaretto or rum.
On sterilisation: Jams and marmalade can get mouldy easily when not sterilised properly. Wash the jars and lids in warm, soupy water and rinse thoroughly. Then, place them, open-side up, in a preheated oven of 110°C. I usually leave them in there until ready to be filled. You should also check your local food safety authorities on the best practices.
On setting jam: You can test if the jam is set with the tablecloth check. Place a saucer in the freezer overnight. To check, drop a teaspoon of the jam on the saucer and if the jam holds or has created a wrinkly ‘skin’, your jam is ready. Another way is to make sure the jam hits the setting point of 105°C on the candy thermometer.
On green apple jelly: Although wine contains a certain amount of pectin, it still requires some help to coax it into jam. You can make your own green apple jelly or get it off the shelf (just make sure that you reduce the amount of sugar in your jam). I got mine from Bonne Maman.
Ingredients
750ml red wine
250ml still water
250ml freshly squeezed orange juice
1 orange peel
20ml sambuca liqueur
20ml galliano liqueur
5 star anise
1 cinnamon stick
1 tsp fennel seeds
1 tsp whole cloves
1 tsp vanilla paste
1 lemon, juice only
500g green apple jelly
300g caster sugar
Equipment
A large heavy-duty metal pot
Cheesecloth or a small muslin bag
Candy thermometer (optional)
Two small teacup saucers in the freezer
Jam funnel (optional)
Directions
Make sure all your equipment are sterilised and ready to use. The jars should be kept warm in the oven and the saucers in the freezer.
Toast the spices lightly in a small saucepan or until you smell the warming spices fill the kitchen. Transfer them into a small muslin bag or in a cheesecloth secured with some cooking twine.
In a large pot over medium-high heat, combine the water and sugar together and let it boil until completely dissolved.
Then, add the orange juice, orange peel, lemon juice, red wine, liqueurs, green apple jelly, and the bag of spices. Let it cook over high heat for ten to fifteen minutes, stirring gently and skimming out any froth, if any.
Lower the heat down and do the tablecloth check with the saucers you left in the freezer earlier. If the jelly achieves the wrinkle test, it’s ready to be stored in the prepared jars.
Pour the jelly into the warm jars, making sure to leave a 1cm gap on the top. Secure the jar with its accompanying cover, and turn it upside down to cool until room temperature. Once they are completely cooled, you may transfer them into the refrigerator.
Clementine Marmalade
As much as I find the motions of stirring a pot therapeutic, I hold marmalades the most romantic preserves of all. Painted in shades of sunshine and blossoms, these citrus-filled jars are a delight during the winter season. Whether it’s the Seville Orange, Sicilian Lemon, Japanese Yuzu, or Corsican Clementine, having a toast glazed with marmalade is one of my most favourite things.
Makes 5 x 220ml jars
Takes about 1 hour
Notes
On fruit: The best fruit makes for the most delicious jams. Be sure to look for just-ripe clementines with thin, unwaxed skins. Overripe fruit would have lost all their pectin, and this would disrupt the setting of the jam.
On sterilisation: Jams and marmalade can get mouldy easily when not sterilised properly. Wash the jars and lids in warm, soupy water and rinse thoroughly. Then, place them, open-side up, in a preheated oven of 110°C. I usually leave them in there until ready to be filled. You should also check your local food safety authorities on the best practices.
On setting jam: You can test if the jam is set with the tablecloth check. Place a saucer in the freezer overnight. To check, drop a teaspoon of the jam on the saucer and if the jam holds or has created a wrinkly ‘skin’, your jam is ready. Another way is to make sure the jam hits the setting point of 105°C on the candy thermometer.
On green apple jelly: Fruits contain different amounts of pectin. Citruses might have sufficient amounts of pectin, but it can do with help from apple jelly. You can make your own or get it off the shelf (just make sure that you reduce the amount of sugar in your jam). I got mine from Bonne Maman.
Ingredients
1 kg clementines, untreated
1 lemon, juice only
400g green apple jelly
350g caster sugar
Equipment
Fruit peeler
A large heavy-duty metal pot
Cheesecloth or a small muslin bag
Candy thermometer (optional)
Two small teacup saucers in the freezer
Jam funnel (optional)
Directions
Day One
Rinse the clementines under cool water and then, dry them with a clean cloth. Remove the peel from the segments, and cut the peel into very thin silvers. If your clementines have a thicker skin, you can use a fruit peeler to remove only just the zest into long strips.
Remove the pips and place them in a small muslin bag or a cheesecloth secured with cooking twine. Leave it aside until tomorrow.
Using a small, sharp knife, cut the pith away and divide the citrus segments into smaller pieces. Transfer the cut fruit into a non-reactive pot, and add sugar, lemon juice, and clementine peel.
Bring the mixture to a simmer, for about 10 minutes.
Pour the liquid into a mixing bowl and cover the surface with a sheet of parchment paper. Let it cool to room temperature before refrigerating overnight.
Day Two
Make sure all your equipment are sterilised and ready to use. The jars should be kept warm in the oven and the saucers in the freezer.
Transfer the contents of the mixing bowl into a large saucepan. Add the apple jelly and bag of pips. Bring it to a boil over high heat to about 106°C for about ten to fifteen minutes, stirring constantly. Skim out any foam that appears on the surface.
Perform the tablecloth check and remove the bag with the pips.
When it passes the test, pour the marmalade into the prepared jars. Secure the jar with its accompanying cover, and turn it upside down to cool until room temperature. Once they are completely cooled, you may transfer them into the refrigerator.