I entered this into the Fortnum and Mason Ndali Vanilla Gift Swap arranged by Vanessa Kimbell. I had a batch of Mandarins looking lonely in the corner of the kitchen and so decided to whip up some marmalade. I was a bit scared that this might taste too sweet with the Ndali Vanilla but as the recipes uses the mandarins skins the result is nice and tart with plenty of mandarin and vanilla flavour.
It is also the beginning of The Big Fair Bake celebrating Fairtrade products in baking. I often buy Fairtrade but in quite a haphazard way. After hearing from the Fairtrade Foundation at the Vanilla event on Monday I will be making a greater effort to always buy Fairtrade. I find that this is really easy in some shops such as the Co-op but more tricky in other supermarkets.
To celebrate the week and spread the word why not make a Fairtrade bake of your own, The Big Fair Bake website had plenty of recipe ideas. Remember to use the #BigFairBake if you are also a tweeter!
To celebrate the week and spread the word why not make a Fairtrade bake of your own, The Big Fair Bake website had plenty of recipe ideas. Remember to use the #BigFairBake if you are also a tweeter!
The following made 3 jars of marmalade:
5 mandarins
6 small foraged crab apples (to add pectin or add pectin or use jam sugar)
Squirt of lemon
Quarter of one Ndali Vanilla Pod - use the seeds and the pod
Fairtrade sugar - the amount depends on your fruit weight
Method
5 mandarins
6 small foraged crab apples (to add pectin or add pectin or use jam sugar)
Squirt of lemon
Quarter of one Ndali Vanilla Pod - use the seeds and the pod
Fairtrade sugar - the amount depends on your fruit weight
Method
- Cut up the mandarins into cubes and add to a big pan and cover in water.
- Peel and cut the apples and add to the pan.
- Heat and mash the mandarins and apples as they are cooking.
- Continue heating and mashing until you think you have got as much juice out as possible.
- Strain the mandarins and apple mix and add to the lemon juice and vanilla to the mix.
- Now measure your fruit mix and pour back into the big pan.
- Now measure the same amount in sugar and add to the pan and gently bring to the boil.
- Put a small plate in the fridge.
- Keep boiling and stirring until the mixture thickens.
- To test if the marmalade is at setting point drop a small teaspoon full on the plate, leave for a minute and see if it has set.
- When at setting point add the marmalade to sterilised jars and seal.
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