Reynard
Guru
- Location
- Cambridgeshire, UK
Check out my Easy Peasy Lemon Squeezy marmalade method in the Food & Drink section. You won't need a juicer ever again, and this marmalade will always set.
Mundane News
- Thread starter Katherine
- Start date
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Check out my Easy Peasy Lemon Squeezy marmalade method in the Food & Drink section. You won't need a juicer ever again, and this marmalade will always set.
Reynard
Guru
- Location
- Cambridgeshire, UK
I am eating Singapore noodles.
slowmotion
Quite dreadful
- Location
- lost somewhere
I had a very worrying patch this evening when my brew refused to set for a nerve-wracking forty-five minutes after adding the pectin and sugar. It eventually got there.Check out my Easy Peasy Lemon Squeezy marmalade method in the Food & Drink section. You won't need a juicer ever again, and this marmalade will always set.
classic33
Leg End Member
Is that akin to "Watched Pot" syndrome?
slowmotion
Quite dreadful
- Location
- lost somewhere
I always follow Delia's recipe and she says that after fifteen minutes with the pectin and sugar bubbling away, a small sample should set on a pre-cooled plate for a few minutes. She says you should repeat the test after every five minutes (Lord knows why) if the brew doesn't set.
I'm a hopeless cook and tend to follow recipes slavishly as a compensation mechanism.
Last edited:
Jenkins
Legendary Member
- Location
- Felixstowe
Another one for your spreadsheet: East Suffolk also operates on a two week alternating cycle. This week - Monday - was my grey (non recyclable) bin. Next week - also on a Monday - sholud be my blue (recyclable, but not glass) bin and, if I was paying the extra £50 per year, the green (was brown) garden & food waste bin. However, last week my blue bin was not put out as there wasn't enough to make it wortwhile but this didn't matter as the collections were cancelled by the Council due to the weather. As a result this week was catch-up week where both the grey & blue bins were emptied, but not the green one (was brown, which I don't use) due to all the crews being used to catch up the blue bin cycle. As a result, my blue bin will not be going out next week as I took the opportunity to have it emptied this week along with the grey bin. Neither will need to be done again until the 2nd half of March.
(Life must be dull if I took the time to type all that rubbish - recyclable or not - out)
Gravity Aided
Legendary Member
- Location
- Land of Lincoln
I use that brand.
Reynard
Guru
- Location
- Cambridgeshire, UK
You really shouldn't be needing to add pectin to marmalade. I find Delia's marmalade recipe way over complicated - there are far simpler and easier ways to do things.
All I do is weigh my fruit as is, make a note of weight, and weigh out the same amount of sugar and set sugar to one side.
I cut up the fruit - basically, quarter, then slide a knife under the peel to remove the flesh, chop up the flesh (de-pipping as necessary) and wang the flesh in a pan. Then I slice up the peel (I like medium chunky) and throw that in the pan. I add enough water to just cover by about a finger, and leave that all to soak overnight.
Next day, I cook the fruit on a low simmer. You have to cook it until the peel squishes almost to mush between your fingers. One, that extracts the pectin from the pith, and two, if you don't, you will end up with tough peel.
You can add the sugar at this stage, but I prefer to leave it again overnight. And then warm up and add the sugar etc and boil up the next day. I don't watch the clock when I do this, I simply go by feel. Yes, I do the Marguerite Patten style set-test, but only once it gets to the flake stage. The reason why you do need to repeat the test to check the set is you don't want to over-boil your marmalade, else it will end up as orange-flavoured toffee. And don't forget to take the pan OFF the heat while doing the test.
This is *GUARANTEED* to set no matter what citrus fruit you use.
BTW, have had my share of red rosettes for my jams, marmalades and chutneys at local agricultural and produce shows.
classic33
Leg End Member
You're not taking the pith by chance, are you?You really shouldn't be needing to add pectin to marmalade. I find Delia's marmalade recipe way over complicated - there are far simpler and easier ways to do things.
All I do is weigh my fruit as is, make a note of weight, and weigh out the same amount of sugar and set sugar to one side.
I cut up the fruit - basically, quarter, then slide a knife under the peel to remove the flesh, chop up the flesh (de-pipping as necessary) and wang the flesh in a pan. Then I slice up the peel (I like medium chunky) and throw that in the pan. I add enough water to just cover by about a finger, and leave that all to soak overnight.
Next day, I cook the fruit on a low simmer. You have to cook it until the peel squishes almost to mush between your fingers. One, that extracts the pectin from the pith, and two, if you don't, you will end up with tough peel.
You can add the sugar at this stage, but I prefer to leave it again overnight. And then warm up and add the sugar etc and boil up the next day. I don't watch the clock when I do this, I simply go by feel. Yes, I do the Marguerite Patten style set-test, but only once it gets to the flake stage. The reason why you do need to repeat the test to check the set is you don't want to over-boil your marmalade, else it will end up as orange-flavoured toffee. And don't forget to take the pan OFF the heat while doing the test.
This is *GUARANTEED* to set no matter what citrus fruit you use.
BTW, have had my share of red rosettes for my jams, marmalades and chutneys at local agricultural and produce shows.
Reynard
Guru
- Location
- Cambridgeshire, UK
This corner of East Cambridgeshire has its collection day on a Tuesday. Black general waste bag every week, then this week it was blue bin (recycling). Next week it will be green bin (garden and food waste).
Reynard
Guru
- Location
- Cambridgeshire, UK
Nope, definitely not.
I found that recipe method in a cookbook published in the 1950s quite some time back. Been using that ever since as it's so much less faffy and pretentious than the more modern recipes for marmalade. And, more importantly, it's pretty well much idiot-proof.
Reynard
Guru
- Location
- Cambridgeshire, UK
Anyhoooooooooooo, nearly got the front suspension layout of the Higman sorted. I'll leave finalizing the stub axle till tomorrow. My head hurts, so time to tootle off to bed.
Nunnight one and all xxx
Nunnight one and all xxx
slowmotion
Quite dreadful
- Location
- lost somewhere
I've got about eleven and a half months to ponder my next marmalade recipe. I'll be able to tell at breakfast time if tonight's batch has been an unmitigated disaster......You really shouldn't be needing to add pectin to marmalade. I find Delia's marmalade recipe way over complicated - there are far simpler and easier ways to do things.
All I do is weigh my fruit as is, make a note of weight, and weigh out the same amount of sugar and set sugar to one side.
I cut up the fruit - basically, quarter, then slide a knife under the peel to remove the flesh, chop up the flesh (de-pipping as necessary) and wang the flesh in a pan. Then I slice up the peel (I like medium chunky) and throw that in the pan. I add enough water to just cover by about a finger, and leave that all to soak overnight.
Next day, I cook the fruit on a low simmer. You have to cook it until the peel squishes almost to mush between your fingers. One, that extracts the pectin from the pith, and two, if you don't, you will end up with tough peel.
You can add the sugar at this stage, but I prefer to leave it again overnight. And then warm up and add the sugar etc and boil up the next day. I don't watch the clock when I do this, I simply go by feel. Yes, I do the Marguerite Patten style set-test, but only once it gets to the flake stage. The reason why you do need to repeat the test to check the set is you don't want to over-boil your marmalade, else it will end up as orange-flavoured toffee. And don't forget to take the pan OFF the heat while doing the test.
This is *GUARANTEED* to set no matter what citrus fruit you use.
BTW, have had my share of red rosettes for my jams, marmalades and chutneys at local agricultural and produce shows.
12boy
Guru
- Location
- Casper WY USA
I found your recipe a bit inscrutable on the wang the flesh part. I had to google it.
classic33
Leg End Member
It comes down to which schedule is used. The council issued one, or the contractors. Same battle every year.
Black Bags(No Wheelie Bin), are blue
Taken every two weeks. Wednesday on the council issue, Thursday on the contractors. Different weeks.
Large Brown Bin, is Green plastic Bags, food waste, every week
Small Brown Bin, food waste, ever week
White Bag, plastics, and cans
Green Tub, which is black but should be blue, glass. Pinched.
Green Bag, paper, not including waxed card. Will not be taken if wet, it's to go into a black bag, which is blue, for general waste.
Black Bags(No Wheelie Bin), are blue
Taken every two weeks. Wednesday on the council issue, Thursday on the contractors. Different weeks.
Large Brown Bin, is Green plastic Bags, food waste, every week
Small Brown Bin, food waste, ever week
White Bag, plastics, and cans
Green Tub, which is black but should be blue, glass. Pinched.
Green Bag, paper, not including waxed card. Will not be taken if wet, it's to go into a black bag, which is blue, for general waste.
