CSR In a hurry Orange Marmalade & Lime Marmalade

CSR In a hurry Orange Marmalade & Lime Marmalade
CSR Jam and Marmalade Setting Sugars. Thanks to this unique range, creating luscious homemade jams and marmalades has never been quicker or easier!

While traditional jam and marmalade making processes have relied on trial and error in finding the correct ratio and combination of ingredients, CSR Jam and Marmalade Setting Sugars eliminates all the guesswork, and helps to reduce cooking times and steps.

The secret to CSR Jam and Marmalade Setting Sugars is the precise blend of natural Australian cane sugar, apple pectin, citric acid and canola oil to ensure your jam achieves a perfect set every time. All you need to do is add fruit.

Using CSR Jam and Marmalade Setting Sugars also retains the wonderful vibrant fruit colours and flavours for jams that look and taste delicious. Due to the product's formulation, the boiling process takes only four minutes to achieve the perfect set. This short boil time ensures the jams and marmalades preserve their fresh fruity taste, natural colour and texture.

CSR Jam and Marmalade Setting Sugars are ideal for fresh or frozen fruit, allowing you to use a variety of fruits so you can enjoy great-tasting jams and marmalades all year round.

As well as gourmet jams and marmalades, why not experiment with making delectable jellies and fruit pastes with minimum fuss or waste, and with a perfect result every time.

CSR Jam and Marmalade Setting Sugars have been formulated specifically for small batches - 1kg of CSR Setting Sugar = 1.5kg of jam or marmalade (3-4 jars). You can use any combinations of fruit as long as for each batch of jam or marmalade made, you use the equivalent 1kg of cleaned fruit: no more, no less.

CSR Marmalade Setting Sugar: ideal for citrus fruits - such as oranges, lemons, tangerines, limes and cumquats. RRP - $3.36

Orange Marmalade

Ingredient

Oranges 2 kg
Water 2 cups
CSR Marmalade Setting Sugar 1 kg
A knob of butter

Method:

1 Peel oranges with a potato peeler. Take care not to remove the white pith with the peel. If the peel is too soft, try using a grater or zester.

2 Slice the peel finely into 1cm lengths.

3 Squeeze the oranges and roughly chop their remains.

4 Place the remains of the oranges in a saucepan with 2 cups of water and boil for 15 minutes.

5 Drain mixture through colander and reserve liquid; discard solids.

6 Place the orange juice, peel and one cup (250mL) of drained water from orange remains in large, heavy based 6 litre pot.

7 Add the CSR Marmalade Setting Sugar over a low heat; stir until dissolved. Do not allow to boil at this stage.

8 Add a knob of butter, increase the heat and bring to a full rolling boil (a boil that cannot be stirred down) for 10 minutes.

9 Remove from heat and check the set. Skim off any foam.

10 Stir to distribute the peel evenly. Bottle immediately.

To test for a set: after boiling, remove pot from heat, and put a small amount of the marmalade on a cold plate. Allow to cool and then push a finger gently through this. If the surface wrinkles, the setting point has been reached. If not, return to boil for and retest at 2 min intervals.

Makes approximately 1.5kg of marmalade.



Lime Marmalade

Ingredient

Limes 2 kg
Water 3 cups
CSR Marmalade Setting Sugar 1 kg
A knob of butter

Method:

1. Peel the limes with a potato peeler. Take care not to remove the white pith with the peel. If the peel is too soft, try using a grater or zester.

2. Slice the peel finely into 1cm lengths.

3. Squeeze the limes and roughly chop their remains.

4. Place the remains of the limes in a saucepan with 2 cups of water and boil for 15 minutes.

5. Drain the mixture through a colander and reserve the liquid; discard the solids.

6. Place the lime juice, peel and one cup (250mL) of the drained water from the lime remains in a large, heavy based 6 litre pot.

7. Add the CSR Marmalade Setting Sugar over a low heat, stir until dissolved. Do not allow to boil at this stage.

8. Add a knob of butter, increase the heat and bring to a full rolling boil (a boil that cannot be stirred down) for 10 minutes. Remove from heat and check the set. Skim off any foam.

9. Stir to distribute the peel evenly. Bottle immediately.

To test for a set: after boiling, remove pot from heat, and put a small amount of the marmalade on a cold plate. Allow to cool and then push a finger gently through this. If the surface wrinkles, the setting point has been reached. If not, return to boil for and retest at 2 min intervals.

Makes approximately 1.5kg of marmalade.

Visit CSR Jam and Marmalade Setting Sugar's website for helpful tips, information and recipes to make your perfect pot of jam or marmalade - www.csrjamsugars.com.au




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