This potholder is a great project for beginners. It’s one of the first things I learned how to make when I started sewing. You can choose which shape you want to make – round, octagonal or square. They’re all easy, fun and make great gifts!
Seville orange marmalade is one of my favorites. It has the best sweet and tangy flavor. Seville oranges are often called sour oranges because of their bitter taste and they have lots of seeds. This makes them bad for eating, but perfect for marmalade!
You can adjust this recipe bases on the weight of your oranges, so there isn’t a specific starting quantity. When you get your oranges, weigh them whole. Double that amount and that’s the amount of sugar and water you will need to add. For example, in this video, I have 1.3kg of oranges, so added 2.6L of water and 2.6kg of sugar. It’s a 2-day process to make this recipe, but well worth it.
Equipment you’ll need:
Large preserving pan – http://amzn.to/1E545sy
Strainer/Sieve – http://amzn.to/1FIoPDt
Reamer – http://amzn.to/1DlH6UX
Knife – http://amzn.to/1FLbvze
Muslin/Cheese Cloth – http://amzn.to/1pKASx2
Water bath canner – http://amzn.to/1veExnU
8 x Pint Jars – http://amzn.to/1tGft3L
Jar lifting tongs
Ladle – http://amzn.to/1FLqkln
– Wash your oranges.
– Cut oranges in half, ream out the juice into a bowl with a sieve on top (you want to catch all of the seeds and pith), and scrape out the remaining pith as well.
– Place all of the seeds and pith into the muslin and tie into a bag.
– Slice or chop orange peel into desired thickness/size you want for your marmalade.
– Place juice, peel, bag of seeds, and water into your preserving pan or a large stockpot and soak overnight.
– Wash jars in warm soapy water and sterilize in water bath canner for 5 min. Leave them in the hot water until you’re ready to pour in the marmalade.
– Have the smaller saucepan on the stove with hot (not boiling) water and place the jar lids in the hot water to soften the rubber.
– Place a couple of small plates in the freezer.
– Place your preserving pan/stockpot of juice, water, peel, and bag of seeds on a medium heat and slowly bring to a boil.
– Boil for 1-2 hrs, until the peel has become translucent and breaks apart when squeezed between your fingers.
– Turn off the heat. Carefully squeeze all of the pectin out of the seed bag and into the oranges, then set seed bag aside.
– Stir all of your sugar into your oranges.
– Heat over a low heat, stirring, until sugar has completely dissolved.
– Once the sugar has dissolved, bring the marmalade to a boil over a medium-high heat, stirring until it reaches a boil.
– Boil for 10 min. without stirring.
– Turn off the heat. Test for set point – remove a plate from the freezer, place a small amount of marmalade on the plate and return it to the freezer for 1 min. After 1 min, remove the plate and run your finger through the marmalade. If it wrinkles at the sides and leaves a space where your finger went through, the marmalade has reached set point. If not, boil marmalade for another 2 min. and try again.
– Remove jars from hot water and ladle marmalade into jars. Wipe off any excess marmalade on the rims, add lids, and screw on bands until finger tight.
– Return to canner, bring to a boil, and process jars for 10min.
– Remove jars to a tea towel and let cool for 24 hrs. The lids will pop over this time.
– Check that all of the jars have sealed properly. If not, process again with a new lid or place in fridge to eat.
– Sealed jars will keep for about 1 yr in a cool, dark place.
These caramels are super yummy and easy to make! If it’s your first time making candy, then this is a great recipe to start with.
1/2 cup Unsalted butter (1 stick), cubed
1/2 cup Heavy cream
3 tbsp Water
1/4 cup Light corn syrup
1 cup Sugar
1/2 tsp flaked sea salt
– Lightly oil a 9 x 5 inch loaf pan, line with parchment paper, and oil the parchment. Set pan aside.
– Place butter and cream in microwave-safe bowl/jug. Microwave for 1-2 min until hot and butter has melted. Set aside.
– In a small saucepan combine the water and corn syrup.
– Then gently add the sugar, so it doesn’t spray up the sides of the pan.
– Stir the sugar into the water and corn syrup, just moistening the sugar.
– Bring to a boil over medium heat, then cover with a lid for 1 minute.
– Remove lid and attach a candy thermometer.
– Continue to cook for 5 to 10 minutes, until the sugar reaches 320ºF/160ºC and has a slight amber color around the edge.
– Once the sugar reaches 320ºF/160ºC, carefully pour in about a sixth of the butter/cream mixture and stir using the candy thermometer. Be careful as it will bubble up quickly and is extremely hot.
– Continue to add small amounts of butter/cream mixture stirring, with candy thermometer, after each addition. It will continue to bubble up after each addition. (By adding the cream and butter, the temperature will drop).
– Once all of the butter/cream mixture has been added, continue to cook for another 5 to 10 minutes, until the caramel reaches between 240ºF-245ºF/115ºC-118ºC, depending on how soft you’d like your caramels (stop at 240ºF for softer caramels).
– Once the caramel reaches your desired temperature, pour into the prepared loaf pan.
– Cool 20 to 30 minutes and then sprinkle the sea salt over the caramel.
– Continue to cool completely – about 3 1/2 hours.
– Unmold the caramel. Cut into desired size and wrap in cellophane, parchment or waxed paper.
– If not eating right away, you can refrigerate or freeze them for later.
Recipe from here: http://www.inspiredtaste.net/8947/salted-caramels-recipe/
Impress with your own homemade marshmallows! They’re a great treat to eat on their own or floating in hot chocolate…perfect for the winter weather 🙂
Buy your equipment here:
KitchenAid Mixer 6 qt. – http://amzn.to/1y9hEEp
Candy Thermometer – http://amzn.to/1tC3e9h
IYC Baking Parchment Roll – http://amzn.to/1vDu70Y
Wilton Non-Stick Cookie Pan Set – http://amzn.to/178A116
Ateco Snowflake Cookie Cutter Set – http://amzn.to/1tyPTPb
2 envelopes Gelatin, unflavored
1½ cups Sugar
2/3 cup Light corn syrup
1/8 tsp Salt
1 tsp Vanilla extract
Vegetable oil/cooking spray
– Coat a 12″ x 17″ rimmed baking sheet with cooking spray, line with parchment paper, and coat parchment with cooking spray. Set aside. – Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin.
– Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover and bring to a boil.
– Remove lid, clip on candy thermometer, and cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage).
– With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering).
– Gradually raise speed to high and beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes.
– Add vanilla and beat 30 seconds to combine.
– Pour mixture onto prepared baking sheet and smooth with a lightly oiled offset spatula.
– Let stand at room temperature, uncovered, until set, at least 3 hours or overnight.
– Coat snowflake-shaped cookie cutter with cooking spray to prevent it from sticking and cut out as many individual marshmallows as possible.
– Marshmallows can be stored in an airtight container at room temperature for up to 1 week.
Original recipe from here: http://www.marthastewart.com/334710/marshmallow-snowflakes
Crabapple jelly is fun and easy to make! It takes a little longer than jam as you have to strain it first, but it’s definitely worth the extra effort.
I used 5.5 lbs of crabapples, which made 10 x 125ml (1/4 pint) jars.
– place trimmed crabapples in a large saucepan and add 1 cup of water for every pound of crabapples.
– bring to a boil over medium-high heat.
– boil for 15 min and then crush crabapples with a potato masher and boil for a further 5 min.
– strain the crabapples through a jelly bag or cheese cloth into a container for at least 2 hrs or overnight.
– place a small plate in the freezer for checking set point later.
– place juice in a saucepan and add 2/3 cup sugar for every cup of juice.
– bring juice and sugar gently to a boil while stirring constantly. Continue to boil for 15-18 min while stirring.
– after 15 min, remove the plate from the freezer and add a small amount of jelly onto the plate and return to the freezer for 1 min.
– remove plate again and run finger through the jelly. If the jelly wrinkles, it’s ready. If not, continue to boil jelly for another couple of minutes and test again.
– remove jelly from heat and skim any foam/scum off the top.
8 qt. pan for jam
Smaller pan for lids
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.
– pour hot jelly into jars.
– make sure there’s no jelly on the rim of the jars that could affect the seal. Clean with a damp cloth.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:
Altitude (feet) Increase processing time
1001 – 3000 5 minutes
3001 – 6000 10 minutes
6001 – 8000 15 minutes
8001 – 10000 20 minutes
– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place. They will last for about 1 year. Enjoy!