Shoot me now! I'm not a huge fan of orange marmalade. I really can't explain why I'm just put off by the shreds. But for me the taste of oranges and breakfast goes hand in hand. The mild aniseed taste of tarragon really lifts the palate which is a perfect action fro a sleepy tongue. The pairing of orange, lemon and tarragon really bridges the sweet and savory accord with this preserve.
This jam is equally as good on hot buttered toast or smeared on chicken during it's final minuts on a BBQ
1.4kg oranges sliced
500g Lemons sliced
Warmed Sugar
1 bunch Tarragon
Chop the sliced fruit ans put them in a preserving pan with 2.1 liters water. Bring to the boil, then simmer gently stirring occasionally to prevent it from catching, for about 1.5 hours until the fruit is soft
Scald a jelly bag strainer by pouring hot water through it. Tip the softened fruit in the bag and hang over a large non-metallic or stainless steel bowl. Leave the bag to strain undisturbed for 8-12 hours until the liquid has stopped dripping through. Resist all temptation to squeeze the bag, because this will give you a cloudy jam.
Measure the juice collected in the bowl and pour it back into the rinsed out pan.. Add 450g of warmed sugar for every 570ml of juice. Heat gently until the sugar has completely dissolved, then raise the heat and boil hard until the setting point is reached. Stir occasionally to prevent the jam from catching.
Once the setting point has been reached, remove the pan from the heat and skim any scum that has settled on the surface with a slotted spoon.
After the final boil, remove the pan from the heat and stir in 4tbs of freshly chopped tarragon.
Leave the jam to rest for about 10-15 minutes. Have at hand, clean dry and warm jars. Ladle the jam through a funnel into the jars within 3mm of the top of the rim. Wide the rim with a damp cloth then cover and seal the jars. Leave overnight to set. Store in a cool dark dry place.
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