Step 1
Place a heatproof plate into the freezer (read Jam Making 101 for more information).
Step 2
Wash and scrub the oranges and lemons well. Slice off the ends. Cut fruit into sixths or eighths, removing any seeds. (See Chef’s Tips)
Step 3
In the bowl of a large food processor or blender, add the chopped oranges, lemons, and water. Pulse several times until the segments are pureed and the skins are processed into small pieces (smaller pieces will reduce the time it takes to make the jam).
Step 4
Transfer the puree to a large heavy-bottomed saucepan or Dutch oven. Place over medium heat. Bring mixture to a boil while stirring constantly. Reduce heat to medium-low and simmer; 15 to 20 minutes or until peel is softened.
Step 5
Remove from heat. Add the Redpath® Golden Yellow Sugar and stir to incorporate fully.
Step 6
Place over medium heat and bring mixture to a boil. Reduce heat slightly and stir occasionally to prevent marmalade from burning. Simmer until marmalade is ready; 20 to 25 minutes. To check if the marmalade is ready, remove the plate from the freezer and do the “wrinkle test” (see Jam Making 101). Marmalade should slightly hold its shape; however, if the marmalade runs easily when the plate is tilted, place pot back onto heat and cook for another 2 minutes and check again.
Step 7
Transfer the hot marmalade, leaving about a ¼-inch clearance, into a clean container or jars (preferably sterilized) with lids. Allow to cool to room temperature before placing into the fridge.
Step 1
In a large bowl, whip the heavy cream on medium speed until slightly thickened (see Chef’s Tips).
Step 2
Add in the Redpath® Icing Sugar and vanilla extract. Whip on medium speed, increasing the speed to medium-high after the icing sugar has been fully incorporated. Whip until medium to stiff peaks form; do not over-whip.
Step 1
Place the sponge dessert shell(s) onto a plate or platter.
Step 2
Place about a tablespoon of the cooled or chilled marmalade into each mini sponge dessert shell.
Step 3
Pipe or dollop the whipped cream on top of the marmalade.
Step 4
Garnish with more marmalade or sprinkle with orange or lemon zest, or add an orange slice.
Step 5
Serve immediately.
*Make the marmalade the day before for easy preparation.
*Mini angel food cakes or sliced pound cake can be substituted for the sponge dessert shells.
*If oranges or lemons have an unusually thick white pith (the white layer between the coloured part of the skin and the flesh of the fruit), peel skin away from the fruit and use a paring knife to remove some of the pith as it will make the marmalade bitter.
*An equal weight of grapefruit, blood oranges, limes, or any citrus fruit can be substituted for the oranges and lemons in this recipe. Note that this will impact the degree of tartness.
*Place bowl and whisk attachments into the freezer for at least 10 minutes before whipping the cream.
*Leftover marmalade can last for up to 3 weeks in the fridge.
*Use leftover marmalade as a mix-in for yogurt or ice cream; spread it on toast, pancakes, or waffles; use as a glaze for ham, carrots, or sweet potatoes; or as a filling for cupcakes or cakes.
