This particular adventure came about because at Christmas time Rowen couldn't find any store bought Mimosa Jam for Baked Brie. I was too tired/busy then to attempt it but thought while I'm on vacation...
So on Friday I sent MHM to the store for a bottle of inexpensive champagne only to realise our debit card was not working. Fine. Saturday after going to see Star Wars The Force Awakens (sooooooooooo good!) we stopped off at another store and picked up a bottle of Roget Spumante. Alright! now we're cooki...damn. No low sugar pectin. MHM ran off to yet another store and bought me a jar of it. (And yes, I make so much jam we buy it in the big jar.)
By this time, I wasn't feeling so super. My legs were giving me fits so I decided to have a bit of a lie down. I finally have a diagnosis for all the problems I had at the end of the year last year, Erythema Nodosum. which is inflammation of the fatty layer of the skin. Not as scary as some other choices I had for diagnosis (Lupus) but slower to heal than I want.
So this morning...
Mimosa Jam
2 oranges peeled, reserve the peel from 1 of the oranges.
4 1/2 cups of orange juice preferably not from concentrate. (I would not bother with fresh squeezed since you are going to cook it.)
2 cups of inexpensive sparkling wine
3 cups of sugar
1/4 teaspoon salt
1/2 teaspoon butter
2 Tablespoons sugar
4 Tablespoons Low Sugar Pectin.
Set up for however you wish to store the jam. I use small plastic containers. You can preserve it in jars if you wish.
Mix the 2 Tablespoons of sugar with the 4 Tablespoons of pectin and set aside.
Using a spoon, scrape off all of the white pith from the orange peel. Then slice into fine slivers. Place the oranges in the blender with 1 cup of the juice and process briefly. We're going for seriously pulpy orange juice here.
Pour the orange mixture into a large wide pan add the remaining juice, sparkling wine, peel, sugar, salt and butter. Bring to a boil over medium high heat and cook for 7 minutes. Watch carefully as this really liked to boil over. Towards the end of the cooking time begin skimming the foam from the top. You can discard it or save it to top ice cream, yogurt, pancakes etc. Or mix with ice and soda water to make the best fruit soda EVER.
Stir in the sugar/pectin mixture. Return to a boil and cook for two minutes. Process how you see fit.
Oh my yum...
Although I think I may make a slightly different version with more orange pulp and peel because I have all the ingredients, so why not?. I'll let you know.
*****Update*****
This is more like marmalade... Mimosa Marmalade or...Marmosa?
4 oranges peeled, reserve the peel from 3 of the oranges.*
1 1/2 cups of orange juice preferably not from concentrate. Plus more maybe a further 1 1/2 cups
2 cups of inexpensive sparkling wine
3 cups of sugar
1/4 teaspoon salt
1/2 teaspoon butter
2 Tablespoons sugar
4 Tablespoons Low Sugar Pectin
Set up for however you wish to store the jam. I use small plastic containers. You can preserve it in jars if you wish.
Mix the 2 Tablespoons of sugar with the 4 Tablespoons of pectin and set aside.
Using a spoon, scrape off all of the white pith from the orange peel. Then slice into fine slivers. *Why did I use three instead of all four? I got tired of scraping pith.
Place the oranges in the blender with 1 cup of the juice and process briefly. We're going for seriously pulpy and slightly chunky orange juice here.
Pour the orange mixture into a large wide pan add the remaining juice, sparkling wine, peel, sugar, salt and butter. Bring to a boil over medium high heat and cook for 7 minutes. For some reason this version did not try to boil over and there was absolutely no foam. I think I may have forgotten to add the butter to the first batch of jam.
Stir in the sugar/pectin mixture. Return to a boil and cook for two minutes. Process how you see fit.
Eat on toast.
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