I find making jams and marmalades really satisfying. If I don’t make any every couple of months it all begins to feel a little edgy.
Cook the fruit up, jar it, wipe them all down, and then line the jars up with all the others sitting in my darkened cupboard. A little contented sigh can be heard and life continues on.
Saves us a whole bag of money in doing so, and I get to preserve the season in a little jar. Summer is still tasted in midwinter, like with my Vanilla Plum Jam, and now winter can still be enjoyed (until I run out again) with this Orange and Passionfruit Jelly. Oranges from my dad’s backyard tree and passionfruit given to me, I needed something sweeter than marmalade as for the most part it this was going to be used on The Monkeys natural yogurt.
I used to get really impatient with making jellys. The whole drip, drip, drip…thing for hours. I wanted results quickly, not in 12 hours time. However now, I think I appreciate the whole process of it a bit better. I like being able to see that dripping bag get smaller and smaller, knowing that soon, a few more jars of golden goodness will be lining up with their counter parts and doing their preserves-in-the-pantry kind of thing.
Orange and Passionfruit Jelly
Oranges and apple peeled and quartered (a bit over a kilo). Into the pot with enough water to cover it. Cook for about an hour until all soft. Hang from some muslin (or jelly bag) and drain for about 10-12 hours or over night. Measure your orange juice, add juice of two limes and passionfruit, (I had about a litre of liquid) into a large pot and bring to a soft boil. Gradually add sugar, (I used a kilo- equal amounts juice to sugar.) Simmer until wrinkle stage or passes the saucer test.
* Don’t go and make a phone call while it’s cooking and leaving the stirring spoon in…. as it may boil over and burnt sugar and juice isn’t particularly fun to clean off.