mistyoptic
Vintage
Of course, if you don’t have one of these, you’re not doing it properly
Marmalade
- Thread starter roubaixtuesday
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Reynard
Guru
The market is usually cheaper than the supermarket, but if I lived in Seville, I'd be foraging like there's no tomorrow!
Reynard
Guru
That looks good @T4tomo 
Which method / recipe did you use?
Currently making apple & blackberry jam to make some space in the freezer and to use up some rather tired-looking Cottenham Seedling apples (the fruit is cooking as I type), but I shall be making some marmalade in the near future.
I have acquired a good quantity of Navelina and Lane Late oranges, both of which make fantastic marmalade. They're also very good to eat, so it may be debatable just how many of them *do* end up in marmalade...
Which method / recipe did you use?Currently making apple & blackberry jam to make some space in the freezer and to use up some rather tired-looking Cottenham Seedling apples (the fruit is cooking as I type), but I shall be making some marmalade in the near future.
I have acquired a good quantity of Navelina and Lane Late oranges, both of which make fantastic marmalade. They're also very good to eat, so it may be debatable just how many of them *do* end up in marmalade...
T4tomo
Legendary Member
I obviously used the @Reynard easy peesy method linked early in this thread.
Sampled it properly this morning.
Firstly it tastes great, I used marginally less sugar than oranges.
It's very solid /set, although I was sampling the leftovers that was in a small tupperware that had been in the fridge, but I might have over boiled it thru fear of it not setting. I might also didn't put masses of water in for same reason.
Its quite peel / shred heavy. maybe that's from too little water. Also blood oranges were quite small thus a higher skin to flesh ratio.
I didn't attempt to take off any pith from the skin before slicing it - should I have? The pith helps it set doesn't it, maybe that's why it's seems slightly over set.
So it wouldn't win any prizes at the local shows, but it does taste very good and I'm pretty happy with my first attempt.
Sampled it properly this morning.
Firstly it tastes great, I used marginally less sugar than oranges.
It's very solid /set, although I was sampling the leftovers that was in a small tupperware that had been in the fridge, but I might have over boiled it thru fear of it not setting. I might also didn't put masses of water in for same reason.
Its quite peel / shred heavy. maybe that's from too little water. Also blood oranges were quite small thus a higher skin to flesh ratio.
I didn't attempt to take off any pith from the skin before slicing it - should I have? The pith helps it set doesn't it, maybe that's why it's seems slightly over set.
So it wouldn't win any prizes at the local shows, but it does taste very good and I'm pretty happy with my first attempt.
roubaixtuesday
self serving virtue signaller
Sounds great to me. I think the reason it's peel heavy is the sugar to orange ratio.
simongt
Guru
Not having the equipment, I buy all my marmalades, jams, chutneys & pickles from our local animal charity shop.
Comparable prices to the 'better' brands in supermarkets, but every penny goes to help the animals and the variety is only limited to the maker's imaginations and available raw materials - !
Examples being Black Forest Fruits Jam & Butternut, Apricot & Almond Chutney.
Try finding those in Tesco's - !
Comparable prices to the 'better' brands in supermarkets, but every penny goes to help the animals and the variety is only limited to the maker's imaginations and available raw materials - !
Examples being Black Forest Fruits Jam & Butternut, Apricot & Almond Chutney.
Try finding those in Tesco's - !
Reynard
Guru
It does give a fairly solid set, but you can give it less time on the hob if you want. This is a method where you don't need to worry about it *not* setting.
And yes, it is the pith that helps with the set as that's where the vast majority of the pectin resides. I once made a batch with cranberries in (also very rich in pectin), I gave a jar to a friend, and she said she could slice it with a knife!
Consequently, tangerines, which do not have a lot of pith, will give you a soft set marmalade.Most importantly, is that what you made *tastes* good
Reynard
Guru
And far less water.
With bought marmalades, you need a bicycle to go from one bit of peel to another. Although for us cyclists that's not a problem LOL!
Reynard
Guru
Not having the equipment, I buy all my marmalades, jams, chutneys & pickles from our local animal charity shop.
Comparable prices to the 'better' brands in supermarkets, but every penny goes to help the animals and the variety is only limited to the maker's imaginations and available raw materials - !
Examples being Black Forest Fruits Jam & Butternut, Apricot & Almond Chutney.
Try finding those in Tesco's - !
That sounds a lot like my preserves in general, as I use a lot of YS, home grown and foraged fruit. Nice to support a good cause
As for equipment, I don't have anything specifically for preserves other than a jam funnel, as it makes things less messy when jarring up, plus a wooden spoon that doesn't get used for anything else so the fruit isn't tainted by things like garlic or curry.
Everything else is stuff I've got in the cupboards: a stainless steel stock pot, a set of balance scales, chopping board, y-shaped peeler, kitchen knife, a small ladle, a white saucer for set tests, plus, if I'm making marmalade, a large dinner plate, a serrated steak knife (to separate the flesh from the peel) and a pair of kitchen scissors to snip the peel into shreds.
T4tomo
Legendary Member
So next batch I think I will add more water and potentially could de-pith some of the oranges
Gwylan
Veteran
"Next batch"? Clearly a serial offender.
Marmalade is one of those things that are so awful we are coerced, by agents of the lizards, to accept that they must be wonderful.
mistyoptic
Vintage
Marmalade is the food of the gods. Especially when made from fruit straight from the tree and spring water. I do miss that place
