Marmalade

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Marmalade

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countryman

Joined: 07 Jan 2007
Posts: 137
Location: Cornwall

Posted: Wed Jan 31, 07 9:07 pm Post subject: Marmalade
Could somebody point me in the direction of a good recipe for this please?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Wed Jan 31, 07 9:09 pm Post subject:
An article by our very own Gil on the subject.

countryman

Joined: 07 Jan 2007
Posts: 137
Location: Cornwall

Posted: Wed Jan 31, 07 9:11 pm Post subject:
Many thanks, thats my Thursday evening accounted for then!

countryman

Joined: 07 Jan 2007
Posts: 137
Location: Cornwall

Posted: Thu Feb 01, 07 10:00 pm Post subject:
Thats a quality article written by Gil. unfortunately ive become a little side tracked by the Cointreu recipe and have made several bottles worth of that first. NOTE TO SELF-MARMALADE TOMMOROW

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Thu Feb 01, 07 11:02 pm Post subject:
Excellent. I'd suggest that you start tasting it a bit earlier than the recipe suggests, mine came out a bit too bitter for my taste last year.

gil
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Joined: 08 Jun 2005
Posts: 18409

Posted: Mon Feb 05, 07 2:36 pm Post subject:
How's the marmalade, Countryman ?

countryman

Joined: 07 Jan 2007
Posts: 137
Location: Cornwall

Posted: Mon Feb 05, 07 8:22 pm Post subject:
Ive been very busy! I found the Sevilles at 75p/Kilo, so bought a box, about 12 Kilos! Have made cointreau, lots of marmalade, at varying degrees of shrediness and am now considering Candlemanns wine. Another couple of evenings and ill be there! Ill take a photo of all the Seville based coservables when im done. Great recipes by the way, thanks.

gil
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Joined: 08 Jun 2005
Posts: 18409

Posted: Tue Feb 06, 07 3:54 pm Post subject:
Can we assume you like Seville oranges ?

countryman

Joined: 07 Jan 2007
Posts: 137
Location: Cornwall

Posted: Tue Feb 06, 07 6:36 pm Post subject:
Thats a pretty safe bet.

Vic

Joined: 16 Feb 2005
Posts: 387
Location: Sherborne, Dorset

Posted: Wed Feb 07, 07 10:08 am Post subject:

Don't forget Nigella's amazing seville orange icecream...

zest 2 seville oranges, and juice three of them. Add 175 gr of icing sugar. combine with a large pot of double cream (568ml I think), mix together and then whip to soft peak stage - takes about 5 minutes with an electric handwhisk. Stick in the freezer for a few hours... and that's it. No faffing around with icecream machines, or making custard, just amazingly nice (and rich) icecream.

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Sun Feb 18, 07 10:43 am Post subject:

sean wrote:

An article by our very own Gil on the subject.

Just like to say thanks, Gil.
Finished my first batch last night.
Really rather excellent!

In future, I'll just put the orange flesh straight into the pip bag. There's little point in wasting time trying to separate flesh and pips.
I extended the peel-boiling stage (some covered some time uncovered), on a *very* gentle heat for yonks (5 hours?) because I didn't think the peel had softened as much as I thought it should. That was Friday evening.
It just got covered and turned off and ignored until Saturday after dark when I sliced off the pith, chopped it roughly and returned it to the pot. I tried to finely shred the peel.
It was boiled up with 65% jam sugar, 35% granulated and gave a set quite quickly.
I was surprised at the way the pith seemed to 'melt' into the liquid. Just disappeared!
I tasted it after the sugar was added, thought about adding a little more, but didn't.
I'd suggest leaving the skimming until you take it off the heat. Not much scum, but quite hard to catch without removing lots of peel and 'jam'.
I used 700g Sevilles, 1kg jam sugar + 400g granulated + 2 dessert spoons blackstrap molasses. Initial water was 1.5 litres, but a bit more ended up in there - I did things like rinsing the (still tied) pip jellybag in hot water and adding the wash water.
I have 5x "1lb" jars of excellent tangy sweet/sour golden brown marmalade.
Thanks again for the suggestion that this is well worth doing!
It is.

gil
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Joined: 08 Jun 2005
Posts: 18409

Posted: Sun Feb 18, 07 6:40 pm Post subject:

dougal wrote:

Just like to say thanks, Gil.
Finished my first batch last night.
Really rather excellent!

cheers, dougal

dougal wrote:

In future, I'll just put the orange flesh straight into the pip bag. There's little point in wasting time trying to separate flesh and pips.

absolutely

dougal wrote:

I extended the peel-boiling stage (some covered some time uncovered), on a *very* gentle heat for yonks (5 hours?) because I didn't think the peel had softened as much as I thought it should. That was Friday evening. It just got covered and turned off and ignored until Saturday after dark when I sliced off the pith, chopped it roughly and returned it to the pot. I tried to finely shred the peel.

Yeh, when I make marmalade, it's usually over a weekend, as you did. You could up the simmering temp and shorten the time a bit, otherwise you may lose too much liquid.

dougal wrote:

t was boiled up with 65% jam sugar, 35% granulated and gave a set quite quickly.

I've never had a problem setting it so even if you've no jam sugar, it should set OK

dougal wrote:

I was surprised at the way the pith seemed to 'melt' into the liquid. Just disappeared!

Yes, it does, doesn't it !

dougal wrote:

I'd suggest leaving the skimming until you take it off the heat. Not much scum, but quite hard to catch without removing lots of peel and 'jam'. I used 700g Sevilles, 1kg jam sugar + 400g granulated + 2 dessert spoons blackstrap molasses. Initial water was 1.5 litres, but a bit more ended up in there - I did things like rinsing the (still tied) pip jellybag in hot water and adding the wash water.

both are good ideas

dougal wrote:

I have 5x "1lb" jars of excellent tangy sweet/sour golden brown marmalade.
Thanks again for the suggestion that this is well worth doing!
It is.

And for those who haven't yet tried this - a nearby Tesco still had Seville oranges last Wednesday (14th Feb)

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