Binging with Babish: Marmalade from Paddington

I don't know if you learned to use a knife like that, you don't want to know, it's very good, well, now it's time for the sugar, that's what turns the juice into jam. Let's go back to the

babish

spree where this week we're taking a look at the jam from the Paddington movies and children's literature for which of course we're going to need a ton of oranges, about 3lbs of scrubbed oranges for this recipe. you can use regular navel oranges, but to make a genuine

marmalade

you need sour Seville oranges, these only ripen in the dead of winter and are a little hard to find, but they're the only way you're going to make the tart a slightly bitter concoction ,so enjoyed by scottish british and peruvian bears alike Seville sour oranges are different in a few ways, firstly they are packed with seeds, this is good for making jelly as the seeds contain a lot of pectin, in second you will find they are very see and sour and that's it now we are going to play a game of passing the oranges back and forth across the screen several times first cutting them in half then squeezing them into a bowl to hand, of course, just like Mad Eye Moody does. on film and we're making sure to reserve the pulp and skins that we're going to separate with a spoon.

Orange pulp and seeds are good sources of pectin, so you'll see how we put them to good use later, be careful. don't over-stack the orange peels otherwise you could experience complete structural failure, then we'll strain the seeds out of the juice and add them to the orange pulp and then you have the main components of traditional orange

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, there's one more step that should be given with the shells and is to cut them into small pieces of the size of a bite. Personally I prefer a really chunky jam, but you can break them into as small pieces as you like.

Go ahead and put them aside because so far this party has been all about the oranges and it's time to make it a lemon party ideally you want to use the slightly smaller and sweeter meyer lemon but all I have here is a regular lemon I'm going to remove the seeds and cut into small pieces then we are throwing the orange peels, the orange juice and the lemon pieces in a large pot, we will also add enough water to cover them, in my case, about six cups, now you could add liquid pectin later in the jam making process. but we're going to extract it naturally from all those orange casings and seeds from earlier, tie them up in four layers of cheesecloth tightly with a little bit of butcher's twine and then put them in the hot tub, just make sure it's as submerged and saturated as possible. possible and bring this guy to a simmer for anywhere from 30 minutes to a full hour we want the orange peels to show absolutely no resistance when cut in half with a spoon now we are taking this guy off the heat and removing our sack of leftovers put that aside, we're not done yet, but first we're going to measure exactly how much jam we have, I ended up with about seven cups, then we'll add three quarters of a cup of sugar for each cup of jam to make it five and a quarter cups, we'll just give it a shallow mix to dissolve and then it's time to deal with our pectin we'll give this bag a good strong squeeze not just to get the juices s residual Outside but all this thick almost creamy liquid that is pure natural pectin we want at least a tablespoon but don't squeeze the bag too tight otherwise sorry that's about the only sound effect I could make for that. this guy on a constant simmer adding an optional pinch of cinnamon and stubbornly pursuing a temperature of 220 degrees Fahrenheit will get to 212 very, very quickly, but stop at around 216 for half an hour while the water continues to evaporate so it can reach its temperature goal Next, to test if the jello is going to solidify, we're going to drizzle a small amount onto a plate that's been chilling in the freezer.

If the mixture crinkles when you push it with your finger, it's ready to use. the point where you can optionally preserve your jam in some sanitized mason jars, lids are fitted and placed on a steaming rack placed in a pot of simmering water 10 minutes in the simmering water then 24 hours at room temperature making sure the safety buttons are now appeared in the film and on the posters Paddington seems to enjoy his jam sandwiches on semi-whole wheat bread so in the bowl of the stand mixer we combine 250 grams of whole wheat flour, 2 tablespoons of honey, and 325 grams of water, beat until smooth, then top with 250 grams of all-purpose flour, an additional half teaspoon of instant yeast, one teaspoon of kosher salt, and one tablespoon of olive oil. olive cover with plastic wrap over and let sit at room temperature for 30 minutes until big and foamy and puffy and makes you think of Brad Leone.

The reason we've made this type of whole wheat sponge is because whole wheat flour takes longer to absorb water, so now when we knead. on medium speed with a dough hook for about seven minutes we'll get a more accurate picture of how hydrated our dough is and your first reaction will be oh my gosh it's too sticky I wasted a pound of flour how am I doing? I'm going to heaven now, but don't worry because we want this dough to be very well hydrated and it will be much more manageable after rising in a well-oiled bowl for an hour or until doubled in size, so cover it with plastic wrap. plastic wrap and let it sit until it's big and fluffy and ready to be given its final shape.

First, generously flour our worktop and then we are going to take out the dough. Massage it minimally to remove air bubbles and then we're done. rolling it out into a long, big, old, skinny g with a length of perhaps 20 inches and a width no wider than the intended loaf pan, then we will roll it up tightly and place it in said loaf pan after having well lubricated it with oil vegetable and then we'll cut some parchment paper. to size by pressing it into our loaf pan with about two inches of overhang on each side dropping the bread in and then generously oiling two sheets of plastic wrap we want a large amount of plastic wrap so it can be tinted over the bread and we want to oil so it doesn't stick and as you can see the parchment paper sticking out helps us tuck the plastic wrap over the bread so it doesn't get in the way during its one to two hour rise now mine has risen a bit unevenly, so I made the ill-advised decision to mark it which caused it to deflate a bit so only do that if you have to but either way we are baking at 425 degrees Fahrenheit for 40 to 50 minutes checking at 30 minutes and covering loosely with aluminum foil if the bread starts to brown too quickly once the bread is done it should have an internal temperature of between 200 and 210 degrees Fahrenheit and should look almost ex act like a loaf of whole wheat bread.

Now we are going to use our handy parchment paper to take it out of the pan and onto a cooling rack. and brush all over with melted butter. This will give our bread a nice shine while we let it cool completely for at least two hours. Cut it a minute early and you'll kill the texture of your bread and there you have it folks. oddly shaped but perfectly serviceable little half wheat sandwich loaf great for making jam sandwiches the only other ingredient I could see in the film was a generous layer of high quality butter an absolute must to balance out the extreme sharpness of our genuine seville orange marmalade normally i would like to toast a sandwich like this but the

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one seemed to be soft and quite pliable so there you have it all the vitamins and min. erals of bad needs for a whole day plus like all the sugar and carbs you could possibly put in a sandwich it's time to take a big bite in cartoon form and I'll tell you this is really really good bright fruit tart and rich creamy butter sandwiched between two slices of hearty and healthy weed bread really my only complaint is

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's statement that a wise bear always keeps a jam sandwich under his hat in case of emergencies an experience like so many that left me confused and clammy but before we end the day I want to share with you what I think is the ultimate expression of jam and it's in English style scones in the bowl of a food processor goes 425 grams of all purpose flour half a teaspoon of salt 2 tablespoons of baking powder and 50 grams of sugar we're going to pulse that to combine before stopping and adding a stick or 110 grams of cold unsalted butter l which we're going to pulse until there's no big chunks left almost like we're making a short crust and then in a large bowl it holds a cup or 236 milliliters of whole milk and two large eggs are beaten and then the dry ingredients are added, then just we're going to fold this in with a rubber spatula until it forms a fluffy dough that stands firm. shape it lay it out on a well floured counter top and knead it a little bit until there are no big cracks then we're going to roll it out a little bit we want it to be about an inch thick which we're then going to cut into two and a half inch rounds I'm going to using this fancy fluted pastry cutter which we are of course going to dust with flour to prevent sticking and then place our scones directly on a parchment lined baking sheet where we are going to brush them with a mixture of equal parts beaten egg and milk whole.

You can also optionally brush them with melted butter or just egg or milk or nothing if you want your scones to be less good. in a 450 degree Fahrenheit oven they go for 10 to 12 minutes until puffed up, golden brown, fall apart and resemble a scone, the perfect accompaniment to elevenses or afternoon tea, where they will most likely be served with butter and jam. As far as I know, Paddington Bear doesn't mention scones as a preferred jam delivery. system, but I would like to think that he would approve, after all, he is a very wise and very British bear.