Marmalade

[T4tomo]

"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.

someone call him a nurse....

 

[Reynard]

So next batch I think I will add more water and potentially could de-pith some of the oranges

De-pithing oranges is fiddly. A friend tried to do it and gave it up for a bad job. In any case, you'd be depriving yourself of the pectin needed to get your marmalade to set, as well as the bitter undertones which is part of the flavour.

Just add a finger or two more water to your pot if you want more jelly and don't cook it quite so long. You'll find out what works best for you after a few goes. That's the beauty of this method - it's eminently tweakable.

When I said the method I use needs a lot less water, some of the recipes I've seen use two pints of water per pound of fruit, which I would guess is at least double in terms of volume. I can't really quantify it, as I do it by eye.

 

[mistyoptic]

So next batch I think I will add more water and potentially could de-pith some of the oranges

We used to use a potato peeler to remove the zesty skin. This was sliced into fine strips. The pith and remains of the juiced fruit went in a muslin and was boiled and then squeezed at the end to get all the sticky pectin goo out. A significant reduction of liquid volume was important to prevent floating peel but setting was never an issue

 

[Reynard]

We used to use a potato peeler to remove the zesty skin. This was sliced into fine strips. The pith and remains of the juiced fruit went in a muslin and was boiled and then squeezed at the end to get all the sticky pectin goo out. A significant reduction of liquid volume was important to prevent floating peel but setting was never an issue

Best way to avoid floating peel / fruit in marmalades and jams is not to jar it up straight off the heat. Let it sit for a few minutes first, and then pour into jars. You'll find your fruit is then well-distributed.

 

[mistyoptic]

Best way to avoid floating peel / fruit in marmalades and jams is not to jar it up straight off the heat. Let it sit for a few minutes first, and then pour into jars. You'll find your fruit is then well-distributed.

Even after five minutes it would still float if I hadn’t reduced it sufficiently. Still tasted as good though 😉

 

[Reynard]

Still tasted as good though 😉

That's the important bit though, isn't it? The toast test.

 

[blackrat]

I make my own marmalade.

 

[Gwylan]

I make my own marmalade.

Another marmaladist. Think you should have your own bit of the sticky web.

 

[Gillstay]

Of course, if you don’t have one of these, you’re not doing it properly

View attachment 759605

Just getting some blades made for mine.

 

[slowmotion]

My half dozen Sevilles have been in the freezer since late January. I'm riddled by guilt.


Pray for me.

 

[gbb]

Having worked in the fruit industry for 20 years plus, I always wondered if Sevilles imported are generally unwaxed. I don't recall ever seeing them pass through the packers I've worked in, that may be because supermarkets really want extended and stable supply
If they are waxed, what are the health implications (if any) .
The only citrus i recall being labelled unwaxed are generally lemons...and possibly limes. The wax is a concoction of chemicals hence the legal obligation to specify which on the label
Waxing fruit extends shelf life, may explain why Sevilles have a short season ?

For the record, love marmalade but never made it its also guaranteed to give me edgy teeth ... unfortunately.

 

[Gwylan]

My half dozen Sevilles have been in the freezer since late January. I'm riddled by guilt.


Pray for me.

You might be in remission.

One day at a time.

 

[blackrat]

I prefer Cara Cara oranges. Nicer flavour and thinner skins. I can't always get them, though, so if not, Navel's or whatever is available.

 

[Reynard]

If you're looking for sweet oranges to make marmalade, then I really recommend Lane Late or Navelina.

 

[Gwylan]

If you're looking for sweet oranges to make marmalade, then I really recommend Lane Late or Navelina.

But how do you oil them?