Author Topic: Marmalade (Read 3953 times)

numbnuts · « **Reply #25 on:** September 02, 2009, 10:54:52 AM »

2 weeks ago I made 5lb of orange and ginger marmalade

marbeaux knows best. · « **Reply #26 on:** September 02, 2009, 01:05:05 PM »

Thinks! Maybe, just maybe I should try with Thai oranges. There's plenty of them.

Currently, the best tasting marmalade that I can find at a sensible price is Tesco's brand.

Seineseeker · « **Reply #27 on:** September 02, 2009, 01:40:38 PM »

Homemade by my mum ever since I was little, and I'm now 43.

Wowbagger · « **Reply #28 on:** September 02, 2009, 05:16:12 PM »

I have just test-driven a marmalade sandwich and it was very good.

Wowbagger · « **Reply #29 on:** October 21, 2010, 10:48:01 AM »

I've got another lot of marmalade on the go but - disaster!

I'm sure they are not Seville oranges!

They've been in the freezer since Jan 2009 and I can't remember where we bought them, but they were bought as Seville oranges. The trouble is, I've never yet come across a Seville orange without any pips.

I expect I will have 11 jars of golden shred-alike to plough through. Yeuch!

Seineseeker · « **Reply #30 on:** October 22, 2010, 12:05:42 AM »

Homemade by my mum ever since I was little, and I'm now 44

Wowbagger · « **Reply #31 on:** January 28, 2011, 08:34:04 PM »

My last lot, with the seedless oranges, was not as good as usual, but wasn't as bad as I'd feared. I'm in the process of jarring up about 16lb of pure Seville orange stuff - apart from the two lemons. I've never tried the recipe without those. I wonder what they do?

perpetual dan · « **Reply #32 on:** January 28, 2011, 09:39:19 PM »

Extra pectin?
My mum uses a grapefruit as well as the lemons. Lovely.

Wowbagger · « **Reply #33 on:** January 28, 2011, 09:43:14 PM »

I've just tasted the stuff and it's really good. It's all too easy to overcook it slightly and end up with caramelised sugar. It's OK like that but this seems to have a much lighter appearance and a much fresher flavour.

hellymedic · « **Reply #34 on:** January 29, 2011, 02:00:55 PM »

Quote from: Wowbagger on January 28, 2011, 08:34:04 PM

My last lot, with the seedless oranges, was not as good as usual, but wasn't as bad as I'd feared. I'm in the process of jarring up about 16lb of pure Seville orange stuff - apart from the two lemons. I've never tried the recipe without those. I wonder what they do?

I read somewhere on the interweb that jam needs a pH of 3.8 to set.
Methinks lemons lower pH and enable process, but I are guessing.

orienteer · « **Reply #35 on:** January 29, 2011, 04:44:10 PM »

Mrs O just completing third batch this season. It's the splash of whisky at the end that makes the flavour

Canardly · « **Reply #36 on:** February 06, 2011, 08:24:51 PM »

How can anyone not like marmalade?

Wowbagger · « **Reply #37 on:** February 07, 2011, 06:16:59 PM »

I made an impromptu visit to Waitrose this afternoon because the house was totally devoid of fresh fruit. I was just passing the loose Seville oranges (£2.39 per kg) when a couple of blokes arrived with a labelling machine and reduced the price of the pre-packed Seville oranges to 29p per kilo. I bought all three packs.

I must have a reappraisal and see how many Seville oranges we've got in the freezer.

Edit: approximately 30lb. That's enough to make ⅟20th of a ton of marmalade.

Cudzoziemiec · « **Reply #38 on:** February 07, 2011, 09:14:00 PM »

Quote from: Wowbagger on February 07, 2011, 06:16:59 PM

Edit: approximately 30lb. That's enough to make ⅟20th of a ton of marmalade.

Do you think you could express that in terms of metric shedloads?

Eccentrica Gallumbits · « **Reply #39 on:** February 07, 2011, 09:27:29 PM »

Quote from: Canardly on February 06, 2011, 08:24:51 PM

How can anyone not like marmalade?

I've got a friend who only likes the pale orange shredless stuff. What's the point of that? Total waste of oranges.

I like marmalade like I like my men - dark and bitter. With bits in.

Cudzoziemiec · « **Reply #40 on:** February 07, 2011, 09:37:17 PM »

You reduce your men to pieces?!

Wowbagger · « **Reply #41 on:** February 08, 2011, 12:19:25 AM »

Quote from: Kirst on February 07, 2011, 09:27:29 PM

Quote from: Canardly on February 06, 2011, 08:24:51 PM
How can anyone not like marmalade?
I've got a friend who only likes the pale orange shredless stuff. What's the point of that? Total waste of oranges.

I like marmalade like I like my men - dark and bitter. With bits in.

I'll try to ensure that a consignment of marmalade finds its way to Ealing in time for March and you can take a pot back with you. I would imagine you prefer it a bit rough.

Flatus the Almighty · « **Reply #42 on:** February 08, 2011, 07:41:42 AM »

You are Paddington Bear AICMFP!!!!!

Wowbagger · « **Reply #43 on:** February 10, 2011, 10:22:18 PM »

Another 22lb today.

It's a bit tedious, slicing the peel, but the product is wonderful.

hellymedic · « **Reply #44 on:** February 13, 2011, 10:01:08 PM »

Wow has competition!

http://www.bbc.co.uk/news/uk-england-cumbria-12444399

Nightfly · « **Reply #45 on:** February 14, 2011, 01:32:41 AM »

I bagged 4kgs of Seville marmalade oranges for 40p today. I could have had another 4kgs but couldn't carry 8kg as I couldn't carry that much as the bike is out of action and I'm still recovering. But struggle I did with 4kg.

I like mine course, thick and caramelised. I have never made marmalade before but with a insatiable hunger for it buying factory produced varieties is proving rather expensive even if my tastes are descerning in selecting the Co-Op's exceptionally tasty Truly Irresistible range of course cut marmalade.

So any pointers to get a chunky, course cut, slightly caramelised flavour will be much appreciated. I like to see chunky evidence of oranges in my marmalade and I don't mean pips.

Wowbagger · « **Reply #46 on:** February 14, 2011, 01:54:20 AM »

Recipe here.

To caramelise it, just cook it for a bit too long.

Nightfly · « **Reply #47 on:** February 14, 2011, 06:50:51 PM »

Quote from: Wowbagger on February 14, 2011, 01:54:20 AM

Recipe here.

To caramelise it, just cook it for a bit too long.

Much obliged WB. I can't wait to get cooking.

Nightfly.

itsbruce · « **Reply #48 on:** February 15, 2011, 01:24:48 PM »

Quote from: hellymedic on February 13, 2011, 10:01:08 PM

Wow has competition!

http://www.bbc.co.uk/news/uk-england-cumbria-12444399

Wow, you need to be entering that competition next time. Strike a blow for the conserve-ative proletariat!

Biggsy · « **Reply #49 on:** February 15, 2011, 02:01:49 PM »

~~Marmade~~ Mamade is good for those who want better than shop marmalade, but can't be bottomed to make marmalade from scratch. It's tinned concentrated oranges and pectin - that you boil up and add sugar and water to.