Jam Pot
Ye Olde English Marmalade – History and recipe of 1480 AD
I thought Jam is an iconic English English recipes and food I thought it would be interesting for fans of English Food to know the recipe and history. According to the Oxford English Dictionary "jam" appeared in the English language in 1480 AD.
In 1524, Henry VIII received a "jam box" the lord of the town of Exeter. As it was in a box this was likely to have been jam, a quince paste from Portugal, are still made and sold in southern Europe. Its origins Portuguese Marmalades can be detected in the statements in the letters of Lord Lisle, William Grett, May 12, 1534, "has sent me to His Lordship marmaladoo box and one for my good lady wife "and Richard Lee, December 14, 1536," He wholeheartedly thanketh his lordship for marmalades.
The extension of "marmalade" in English refers to the citrus fruits that were made in the 17 th century, when citrus began to be sufficiently abundant in England for the use to become common.
Several jam worldwide
Marmalade is a preserve fruit from the peel of citrus fruits, sugar and water. Traditional citrus marmalade production is the "Seville orange" Spain, citrus aurantium var. Aurantium, thus called because it was originally made only in Seville in Spain, is higher sweet orange pectin and offers a good package. The shell has a characteristic bitter taste it imparts to the jam. Jam can be made from lemons, limes, grapefruit, sweet orange or any combination thereof. For example, California-style marmalade is made from the peel of sweet oranges and therefore lacks flavor Bitter Spanish-style jam.
In other languages besides English, can mean jam fruit preserves than citrus. For example, in Spanish all reservations are generically known as jam (no distinction between jam, jelly, preserves or jam).
The jam recipe includes sliced or chopped fruit peel simmered in sugar, fruit juice and water until smooth, in fact, marmalade is sometimes described as jam with shells fruit (although the manufacturers also produce off jam free). English marmalade is often eaten on toast for breakfast.
Ingredients:
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2 lbs (900 g) Seville oranges
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½ pound (225 g) lemons
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6 pints (3.4 liters) of water
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1 pound (450 g) sugar to one pound (450 g) of pasta – and 1 pound should be brown
Method:
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Wash and dry the fruit. Cut in half and squeeze the juice. Remove the seeds within skin and bone. Tie these in a piece of cloth.
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Cut the peel chunkily.
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Put the peel in a bowl large bag pipes, etc and juice. Add 6 pints (3.4 liters) of water and soak overnight.
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Despite preserving container and note it. Put the soaked peel core, and seeds it with water and juice.
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Bring to boil and simmer until the shell is soft and the contents of the pan have been reduced to half its original volume. This will take about 1 ½ hours.
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Remove bag pipes and the bone, pushing back the side of the pan with a wooden spoon.
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Test for pectin.
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Reweigh the pan and subtract the weight the original weight of the empty pan to calculate the weight of the remaining pulp.
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Add 1 pound (450 g) warmed sugar to each pound 1 (450 g) of pasta a pound (450 g) should be brown. Stir until all sugar is dissolved.
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Bring to a boil and boil rapidly until jam sets when tested.
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Remove slag and let cool slightly.
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Pot and seal while hot.
Makes about 6 pounds (2.7 kg) of jam.
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Deep House / DJ T – Jam Pot
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