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Making marmalade
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Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Sat Jan 15, 05 8:33 pm    Post subject: Making marmalade  Reply with quote    

There's a recipe in this week's Telegraph weekend supplement for one-orange=1 jar marmalade. Quite like marmalade but only if it's quite sharp and am thinking of having a bash at this for the first time, especially as the recipe has you add the juice at the end as it allegedy makes the marmalade "extra tangy" ...

Anybody made marmalade much, got any advice or suggestions?

This should be the recipe (part of a column) online, but you'll have to register when you get there:

http://www.telegraph.co.uk/wine/main.jhtml?xml=/wine/2005/01/15/edclass15.xml

alison
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Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Sat Jan 15, 05 9:42 pm    Post subject: Reply with quote    

I'm not that keen on sharpe marmalade, but we always make jonh Seymours 3 fruit marmalade for the B&B and i think that is quite sharpe.

Gertie



Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire
PostPosted: Sat Jan 15, 05 9:44 pm    Post subject: Reply with quote    

Hi Bugs,

I have to say that I made marmalade for the first time a couple of months ago - wasn't happy with it, I certainly didn't want to throw it away, so I re-hashed it with the addition of half a bottle of good whisky that the hubby doesn't know I used (he will now! ) It tastes quite good. I have only ever made two items which didn't turn out as expected - the marmade and high dumpsie dearie (old fashioned plum jam).

(Have just read the above paragraph, doesn't sound like I'm being encouraging - but hey, everyone has a bad day - I had two).

Seriously, would be interested in the recipe, I'll have a go at it. and would suggest you give it a go, Bugs. If you don't try it, you'll never know.

wellington womble



Joined: 08 Nov 2004
Posts: 14964
Location: East Midlands
PostPosted: Sun Jan 16, 05 11:45 am    Post subject: Reply with quote    

I love marmalade, and my jam supply does need replenishing (gave too much away for Christmas!) but I hate over sweet jams and preserves, so would be interested to see how this goes. I've never made marmalade, but I did successfully halve the sugar in all the jam I made - it still set (with added lemon juice for the raspberry and pectin sugar for bramble and strawberry) although it's not really solid, its spreadable, so I'm happy. Anybody got a mamalade recipe, then? I think there was a masterclass on it on River cottage - I'll go and have a look......

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Sun Jan 16, 05 2:41 pm    Post subject: Reply with quote    

If you've got John Seymour's Self-Sufficiency, Alison's recommended recipe is on pg 191 of my edition (which is not the latest, but a recentish one). It uses oranges, lemons and grapefruit rather than Seville oranges...all marmalade recipes are based on a startling amount of sugar though, by the looks of it! Sounds handy as you have a longer season with the other fruits.

The Telegaph one should be online and I'll have a go at that if I can get some Seville oranges. I've got a Good Housekeeping preserves book that usually has a good choice too.

Like the sound of Gertie's adaptation but not sure how it would go down just before work. Too well, I fear

wellington womble



Joined: 08 Nov 2004
Posts: 14964
Location: East Midlands
PostPosted: Sun Jan 16, 05 6:11 pm    Post subject: Reply with quote    

Bugs wrote:

The Telegaph one should be online and I'll have a go at that if I can get some Seville oranges.


Waitrose have Sevilles at the moment. I've got JS's book, so I'll have a look. I wonder how much sugar I can get away with leaving out. I'll go for half - I suppose you can always add more. if I get a half day this week (oh please.......!) I'll give it a go!

Like the idea of a whiskey one - especially for hampers, but not sure about wobbling into work after it!

alison
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Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Sun Jan 16, 05 10:07 pm    Post subject: Reply with quote    

If you want to give it as presents at Christmas, i wouldn't reduce the sugar content too much otherwise you may have a problem with the set and mould on the top.

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Sun Jan 16, 05 10:09 pm    Post subject: Reply with quote    

The article I read says you can freeze the oranges and this may make it better/easier...have you ever tried this Alison (or anybody else out there)? I don't know how long you could freeze them for though.

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Sun Jan 16, 05 10:39 pm    Post subject: Reply with quote    

Yes I have, and you can. When defrosted they are slightly easier to process.

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Mon Jan 17, 05 9:10 am    Post subject: Reply with quote    

Aha. Cheers Alison .

Then I definitely will get some if I can, and if no time, I'll freeze them - OH made a load of jam before Christmas with our frozen raspberries and now that the Christmas game has been used up there's plenty of space (and it's meant to be better to run the freezer full, I believe).

I'll let you know how I get on.

Another new project to look forward to. Hope Wellington Womble's not watching...I dont' want to lead her astray

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Mon Jan 17, 05 9:45 am    Post subject: Reply with quote    

In a moment of weakness I bought a tin of marmalade mixture (add water and sugar, boil to make marmalade). It's sitting in the cupboard waiting till I get round to it. Anyone used one of those?

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Mon Jan 17, 05 12:21 pm    Post subject: Reply with quote    

I have done them a few times, but not for ages. They aren't bad, but I would do the real thing for the moment while you can get the oranges and save the can for when you run out later on in the year.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Mon Jan 17, 05 1:27 pm    Post subject: Reply with quote    

alison wrote:
I have done them a few times, but not for ages. They aren't bad, but I would do the real thing for the moment while you can get the oranges and save the can for when you run out later on in the year.


There's NO way she'll let me make marmalade with oranges now that I've bought the can

The problem is that she doesn't really like marmalade, so it's just me and a few jars for gifts.

Guest






PostPosted: Mon Jan 17, 05 2:54 pm    Post subject: Reply with quote    

I always use Delia's recipe from the Complete Cookery Course, but I reduce the sugar content by 25%. Seville oranges are essential, of course. We like it sharp and chunky!

One year I did two batches side by side - one with organic oranges and sugar and the other with non-organic. The non-organic looked miles better and were easier to process, but the sad shrivelled-looking organic oranges won hands down in terms of flavour.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Mon Jan 17, 05 2:57 pm    Post subject: Reply with quote    

Sorry, that was me.

Forgot to say, even reducing the sugar content by 25%, I've never had problems with mould.

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