The_Australian_Women_Weekly_Food_Issue_21_2016

MODERN

TWIST

BITTER ORANGE
MARMALADE
RECIPE
PAGE 60

EQUIPMENT

There’s no special equipment

needed for making preserves,

but the most important thing

is the right pan. Choose one

made from heavy aluminium,

enamel or stainless steel;

don’t use copper or cast iron

pans – the natural acids

in fruit and vegetables

will damage the surfaces,

spoiling the flavour of the

preserve. In most recipes,

about half the liquid is

evaporated during the

final cooking process. To

do this successfully, a large,

wide−topped pan is essential.

The preserve mixture should

not be more than 5cm deep

after all the ingredients

have been added to the pan.

A candy thermometer takes

the guesswork out of jam

making, being a reliable

way to test if a jam will jell

at room temperature; the

temperature will be marked

on it, usually at 105°C.

JARS

The jars must be glass and

have no chips or cracks; the

lids need to be tight−fitting.

Metal lids that have a lining

to prevent contact with the

preserve are best. Poor

quality metal lids can

corrode if they touch the

surface of the preserve

during storage; if in doubt,

place a disc of baking paper

inside the lid of the jar before

securing. Screw−top lids

form a good seal on jars;

clip−on plastic lids don’t

seal as well. Jars that have

a clamped−down lid with a

rubber seal also work well.

STERILISING

It’s important the jars be as

clean as possible. The aim

is to finish sterilising the jars

and lids at the same time

the preserve is ready to be

bottled; the hot preserve

should be bottled into hot,

dry, clean jars. Here are

three methods for sterilising

jars. Always start with

cleaned washed jars and lids.

1. Put the jars and lids
   through the hottest cycle
   of a dishwasher without
   using any detergent.


2. Lie the jars down in a
   boiler with the lids; cover
   with cold water. Cover the
   pan and boil for 20 minutes.


3. Stand jars upright, without
   touching each other, on a
   wooden board on the lowest
   shelf in the oven. Turn the
   oven to the lowest possible
   temperature and leave the
   jars to heat through for
   30 minutes. Place sterilised
   jars upright, without
   touching, on a wooden board
   or tea towel to protect the
   benchtop. Pour hot preserves
   into hot jars until they’re
   filled. Secure the lids tightly,
   holding the jars firmly with
   a tea towel or oven mitt.
   Then leave the preserves
   to cool before storing.

GETTING STARTED

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