Marmalade

[T4tomo]

Rhubarb Ginger and Orange Marmalade slash Jam combo. Let's see how these turn out. Tasted pretty good as I tested it. 1.1kg of combined fruit (2 big oranges, rest was rhubarb) and same of sugar. More water than last time.

 

[Reynard]

I've just today prepped 2lbs of red oranges to turn into marmalade.

 

[T4tomo]

Success on the consistency, you can actually easily spoon it out of the jar!! Tastes great too, a decent hint of the ginger without being overpowering and a nice orange / rhubarb balance.👍

 

[Reynard]

Success on the consistency, you can actually easily spoon it out of the jar!! Tastes great too, a decent hint of the ginger without being overpowering and a nice orange / rhubarb balance.👍

Ginger is always a winner in marmalade.

 

[Tail End Charlie]

Rhubarb Ginger and Orange Marmalade slash Jam combo. Let's see how these turn out. Tasted pretty good as I tested it. 1.1kg of combined fruit (2 big oranges, rest was rhubarb) and same of sugar. More water than last time.

I don't often make jam, the amount of sugar puts me off, but that looks great. I'll give it a go, I have an abundance of rhubarb.

 

[Tail End Charlie]

There are varieties which I do prefer, so I look out for them. But yes, the season for each variety is limited, and it's much like apples, insomuch that you get early, mid and late season varieties.

Most oranges are decent enough, but I do have a preference for the late-season Spanish fruit. I think they have the edge. Current oranges in Tesco are from Egypt. And yes, you *do* notice the flavour difference between the varieties. Navelina tend to be sweeter than Lane Late, but the latter are more "orangey".

Thanks for that, it is most helpful.
The last couple of times I've made marmalade, I've just used Mamade, which seems like cheating to be honest (and probably not half as tasty either).

 

[Reynard]

I don't often make jam, the amount of sugar puts me off, but that looks great. I'll give it a go, I have an abundance of rhubarb.

Here's a good one for you...

Wash, cut up and weigh your rhubarb. Dump in a big pan. Weigh out the same amount of sugar. Dump over the rhubarb and leave overnight. The next day, make jam as usual. Warm till all the sugar is dissolved, and the boil till setting point is reached.

DO NOT ADD WATER.

Good jams should have a 1:1 sugar to fruit ratio. You will not find this too sweet.

 

[Tail End Charlie]

Here's a good one for you...

Wash, cut up and weigh your rhubarb. Dump in a big pan. Weigh out the same amount of sugar. Dump over the rhubarb and leave overnight. The next day, make jam as usual. Warm till all the sugar is dissolved, and the boil till setting point is reached.

DO NOT ADD WATER.

Good jams should have a 1:1 sugar to fruit ratio. You will not find this too sweet.

Thanks, I'll give it a go. I am able to detect the least amount of sugar though, I never add it to any stewed fruit, I've never had it in tea or coffee and I usually reduce the amount by half when making a cake. It makes eating out interesting, restaurants often put sugar in things like salad dressing.

 

[Reynard]

Thanks, I'll give it a go. I am able to detect the least amount of sugar though, I never add it to any stewed fruit, I've never had it in tea or coffee and I usually reduce the amount by half when making a cake. It makes eating out interesting, restaurants often put sugar in things like salad dressing.

You can also make fruit butter, which uses half the quantity of sugar compared to jam, so two parts fruit to one part sugar. I do it with excess cooking apples or with plums (the classic ones) but if you like apricots or peaches and have easy access to loads or can get them very cheap, then that's good, too.

Wash, clean & weigh fruit. Add enough water so that the fruit doesn't catch while it cooks. Cook the fruit till it is very soft / a pulp. Add the sugar, and then cook slowly until very thick, and a wooden spoon leaves a clear channel when you drag it through the preserve.

This is usually used in central / eastern Europe to fill cakes and pastries, but is fabby on hot buttered toast.

I've never tried making it with rhubarb, but there's no reason why it shouldn't work.

 

[T4tomo]

Just used some of my rhubarb orange and ginger marmalade in my duck a l'orange sauce...very yummy😋

 

[Reynard]

Just used some of my rhubarb orange and ginger marmalade in my duck a l'orange sauce...very yummy😋

Very nice. Marmalade works well in a baked cheesecake as well.