Spicy Tangelo Jam-a-lade

Earlier in the year, Fiona Hughes and Jani Shepherd from Gatherum Collectif hosted a wonderfully relaxed gathering of fellow foodies under the trees in Fiona’s garden.  With Kylee Newton of Newton and Pott back in New Zealand on holiday, and a recently launched book – The Modern Preserver – we were delighted with tales of her passion for turning seasonal produce into something that will last; while we enjoyed endless cups of tea accompanied by freshly baked scones topped with Kylee’s preserves and softly whipped cream.

So when gifted a large bag of the sweetest tangelos by my fabulous friends, Tracey and Martin from Tea Tree Orchard, Rangiuru I took my inspiration from Kylee’s book and with a little bit of trepidation, experimented with herbs and spices to add flavour.

• 8 cups thinly sliced tangelos
• 3 cm piece fresh ginger grated
• 1 large lemon zest & juice
• 8 cups water
• 4 cups jam (preserving) sugar
• 1 vanilla pod
• 2 tsp thyme leaves plus extra sprigs for decoration

1. Cut the ends off the tangelos and then cut in half.  Slice into thin (3mm) semi-circles.  Discard any pips.
2. Put slices into a large heavy-based pot with the grated ginger, lemon zest, lemon juice and water, then boil for 10 minutes.
3. Reduce heat to a simmer and then cook for 30-40 minutes until the peel has softened.
4. Split the vanilla pod lengthways and remove the seeds.  Stir the seeds through the sugar then add the sugar and vanilla pod to the pot, stirring until sugar dissolves.
5. Boil, stirring continuously for 20 minutes until the mixture has thickened and darkened in colour.
6. Use the wrinkle test to check if the mixture has set to your desired consistency.  When ready, take off heat, remove vanilla pod and skim off any surface scum.  Stir through thyme leaves and let sit 5-6 minutes.
7. Ladle into warm and dry sterilised jars, add small sprig of thyme to each jar and then seal with lid. Wipe jars to remove any residue, and label.  Refrigerate once opened; unopened jars will last 6 months.

Why jam-a-lade... it turned out thicker than marmalade, with a jam-like consistency! Enjoy your weekend.

Michelle