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Seville Oranges are back
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gythagirl



Joined: 18 Feb 2010
Posts: 1430
Location: Somerset
PostPosted: Sun Jan 11, 15 7:02 pm    Post subject:  Reply with quote    

OH presented me with a 5kg bag of Sevilles last January - that's a LOT of oranges - and I am NOT making marmalade this year! I repeat, NOT!

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sun Jan 11, 15 7:14 pm    Post subject: Reply with quote    

kGarden wrote:
The Inlaws are in charge of making Marmalade, but I am thinking time is nigh to move that down a generation!

We use very little Marmalade, so I would appreciate advice as to what weight of oranges to buy - both to make a relatively small batch, whilst being a large enough batch to make it worth doing. We do have a large cauldron jam pot for the stove, and it will take many litres to create some depth in it.


I did 1kg oranges this time and ended up with 7 1/2 jars (most of which have been bagsied by assorted people!)

Ty Gwyn



Joined: 22 Sep 2010
Posts: 3977
Location: Lampeter
PostPosted: Sun Jan 11, 15 7:56 pm    Post subject: Reply with quote    

When will Tangerines be back,not seen them for years ,only Satsumas and Necterines,just not the same flavour.

Mistress Rose



Joined: 21 Jul 2011
Posts: 8818

PostPosted: Mon Jan 12, 15 7:56 am    Post subject: Reply with quote    

Do you mean Mandarins Ty Gwyn. Nectarines are a non-hairy peach usually. The supermarket I patronise hasn't even had them, only small or easy peel oranges. I get satsumas at the farm shop.

Ty Gwyn



Joined: 22 Sep 2010
Posts: 3977
Location: Lampeter
PostPosted: Mon Jan 12, 15 12:13 pm    Post subject: Reply with quote    

Thanks Chris,the only Mandarins i have tasted have been in a tin,

It was Clementines i was thinking of not Nectarines.

dpack



Joined: 02 Jul 2005
Posts: 32958
Location: yes
PostPosted: Tue Jan 13, 15 10:34 pm    Post subject: Reply with quote    

i like lime mmlade ,the orange sort im not keen on

sevilles do make a good orange liqueur by steeping in high end sprit or by adding to the mash and boiling over

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