Naked Jam popularity spreads
Jennifer Williams founder of Naked Jam runs her award winning business from Sway in the New Forest. Her preserves have been featured in publications such as Observer Food Monthly, Delicious Magazine, Conde Nast Johansen, these little jars are extremely popular not only locally but they are served in some of the most exclusive hotels in the country.
Jen kindly shared her marmalade recipe so we can all make our own version at home, however, if that's not your thing all of her products are available to buy on her website www.naked-jam.co.uk
Courses with the Jam master are due to restart in the Naked Jam kitchen now that restrictions have lifted, keep an eye on her website for more details or give her a call to arrange a bespoke session..
1.5 Kg Seville oranges (Gospa Seville Oranges)
1 lemon juiced
2.5 litres of water
2 Kg Sugar
Wash the oranges
Peel the oranges and slice the peel to you required thickness
Juice the oranges (ideally 1litre of juice)
Place all pith and pips in a muslin cloth.
Place water, juice and muslin bag containing the pith etc in the pan and leave in a cool place overnight.
The next day wash your jars either with hot soapy water or in the dishwasher, rinse and pop them in a medium heat oven for 10 minutes until dry, leave them there until you need them.
Place your pan on the stovetop and bring to the boil, once at boiling point simmer for 2 hours uncovered until the peel is soft.
Remove from the heat and take out the cloth containing the pith, using a colander squeeze out the pectin and any remaining juices from this little magic bag. This needs to be added to your marmalade.
Slowly add the sugar dissolving it as you add it to the liquid, once the sugar has dissolved bring to the boil. Jen says "when the marmalade boils and it looks very fierce and magical all at the same time." Within 10 minutes you will feel the marmalade thicken on your spoon, check for the set you require every 5 minutes or so. Once you have reached the set take the marmalade of the heat and leave to settle for about 5 minutes.
If you find a frothy mixture on top of the marmalade scoop it off with a slotted spoon, don't throw it away, this mixture can be used as a cake fill-in or even added to a cocktail, or stirred into ice cream.
Ladle into your clean jars leaving approximately 1cm space at the top of the jar twist the lid on the hot jars to seal.
Thanks Jen for sharing the marmalade love.