Marmalade

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Marmalade

Postby Meganthemog » January 5th, 2018, 2:29 pm

As some of you may know, I run a lifestyle magazine in Wales. Our February issue has a travel article on Seville and I thought it might be an idea to accompany it with a recipe for marmalade since Seville oranges are just coming into our local market.
I have a kilo of oranges and all the necessary equipment - courtesy of the lovely people at Lakeland - and am planning a marmalade session tomorrow. My mum's recipe was for 1 kg of oranges, 2 kilos of granulated sugar and the juice of a lemon. I've researched on-line and this seems pretty standard. Any experienced preservers out there that would like to add any t&t tips?
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Re: Marmalade

Postby scullion » January 5th, 2018, 2:44 pm

the royal palace in seville is one of the most beautiful places - a melding of renaissance and moorish. i wish i'd been more careful with the seedlings i'd grown from an orange i picked up in the garden of troy!
i use far less sugar than that, nearer to parity with the oranges - i think.
if you use the search engine you'll probably find recipes that many of us have used in the past.

here are some - maybe the threads can be joined, they even have the same title. there are 32 pages of mentions of marmalade, many are of toast and marmalade but there are quite a few about the marmalade competition, too, and rat's saffron marmalade - and i only went ten pages back - there could be more recipes beyond that.
Last edited by scullion on January 5th, 2018, 7:04 pm, edited 1 time in total.
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Re: Marmalade

Postby KC2 » January 5th, 2018, 4:25 pm

Ian's recipe is always a winner and totally reliable if you follow his instructions! http://souvigne.pagesperso-orange.fr/re ... isc190.htm

His more general jam-making instructions are here: http://souvigne.pagesperso-orange.fr/re ... isc100.htm

Thank you Ian!
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Re: Marmalade

Postby Meganthemog » January 8th, 2018, 10:11 am

Thanks for the tips. Ian's recipe is proportionally the same as mine so I was happy to go ahead. Successfully made 6.5 lb all for just over £3 - bargain!
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Re: Marmalade

Postby KC2 » January 8th, 2018, 10:43 am

Meganthemog wrote:Thanks for the tips. Ian's recipe is proportionally the same as mine so I was happy to go ahead. Successfully made 6.5 lb all for just over £3 - bargain!


Excellent :tu: :tu: Happy eating!
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Re: Marmalade

Postby KC2 » January 11th, 2018, 4:13 pm

Grr, just made mine and the damn pan caught. It's only ever happened once before and that was when I strayed away from Ian's recipe and tried one from The Bloomsbury Cookbook: Recipes for Life, Love and Art!

Now I have a burnt stainless steel saucepan. I've just put some boiling water on it and I guess I'll add some washing soda and simmer it for a while. Not sure how else to get rid of it.

Most of the pots are ok, just two I think have got some burnt peel, and fortunately the burnt taste hasn't permeated the whole batch. I'd only done one kg of fruit this year, so at least it's not a massive waste.
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Re: Marmalade

Postby suffolk » January 11th, 2018, 4:21 pm

Oh how annoying :hug:
They used to say biological washing powder or a dishwasher tablet would dissolve it ... I have resorted to a hammer and chisel in the past :lol:
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Re: Marmalade

Postby KC2 » January 11th, 2018, 4:55 pm

Yes, it's really a pain ... ha, hammer and chisel :lol:

Now it's all in the jars I can see the odd bit of burnt peel. It was mainly for giving away to friends, not sure if I'll still be able to :(

Oh well. Too bad!! I'll just have to warn them!
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Re: Marmalade

Postby suffolk » January 11th, 2018, 5:00 pm

Just call it "Caramelised Orange Marmalade" ;)
“One cannot think well, love well, sleep well, if one has not dined well.”
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Re: Marmalade

Postby KC2 » January 11th, 2018, 6:17 pm

suffolk wrote:Just call it "Caramelised Orange Marmalade" ;)

Good idea :lol: :lol:
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Re: Marmalade

Postby Seatallan » January 14th, 2018, 12:23 pm

:D :tu:

It's happened to me KC2. It wasn't competition standard but it had a lovely flavour. As for the pan, dishwasher tablets do the trick.

I usually make at least two batches and enter the Dalmain House International Marmalade Competition but not sure I'll have time this year.
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Re: Marmalade

Postby KC2 » January 14th, 2018, 2:30 pm

Glad I'm not the only numpty :lol:

I bottled it without scraping off the burnt bits from the bottom of the pan and I think it's ok although there are still some bits of peel that are a bit black that you can see through the glass.
Fortunately the washing soda I had cleaned the pan.
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Re: Marmalade

Postby KC2 » January 19th, 2018, 11:15 am

If you have any left-over seville oranges, this is delicious ....
https://www.nigella.com/recipes/no-chur ... -ice-cream

The recipe calls for a 2 ltr container - I had 3 small sevilles, used 300 ml cream and less icing sugar and it easily fits into a 1 ltr container - I think 2 ltr may be too big, even for the full recipe. I'm not sure how much 8 cups are.
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Re: Marmalade

Postby Suelle » January 19th, 2018, 11:32 am

KC2 wrote:If you have any left-over seville oranges, this is delicious ....
https://www.nigella.com/recipes/no-chur ... -ice-cream

The recipe calls for a 2 ltr container - I had 3 small sevilles, used 300 ml cream and less icing sugar and it easily fits into a 1 ltr container - I think 2 ltr may be too big, even for the full recipe. I'm not sure how much 8 cups are.


8 cups are equivalent to 2 litres, give or take a few mls, depending on whether it's American or Australian cups!
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Re: Marmalade

Postby KC2 » January 19th, 2018, 3:58 pm

Ah, cheers :tu:
I can cope with Imperial or Metric with no problems but I'm afraid cups defeat me every time! I have to look up the conversions whenever a recipe calls for them. I avoid American recipes when possible!
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Re: Marmalade

Postby Herbidacious » March 16th, 2018, 7:41 pm

I knew there was a marmalade thread somewhere!
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Re: Marmalade

Postby Herbidacious » March 16th, 2018, 8:01 pm

Quick question. I know that I shouldn't mess about with things, as a novice (and ignoramus of a) marmalade maker, really, but... I like the idea of putting different sugars e.g. mixing molasses sugar and/or muscovado with granulated white. Are there any pitfalls in doing this, does anyone know? Will it effect the set?
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Re: Marmalade

Postby Suelle » March 16th, 2018, 8:08 pm

https://www.theguardian.com/lifeandstyl ... sina-miers

In the above article, Thomasina Miers says:

Make marmalade with any excess oranges: add some darker sugars to the preserving sugar for a richer, deeper flavour – molasses, demerara and treacle all work well.


I don't see why it should affect the set, as that is dependant on the pectin in the fruit. None of the recipes I've found suggest any problems eg https://www.bbcgoodfood.com/recipes/116 ... -marmalade
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Re: Marmalade

Postby Herbidacious » March 16th, 2018, 8:13 pm

Thanks!
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Re: Marmalade

Postby Herbidacious » March 16th, 2018, 8:16 pm

Yes it was her recipe I was contemplating...
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Re: Marmalade

Postby Herbidacious » March 17th, 2018, 6:43 pm

I just spent an hour de-pipping my whole-cooked oranges. Are Seville ones notoriously pippy or did I get an extra in my batch?! I might try the other method next time...
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Re: Marmalade

Postby StokeySue » March 17th, 2018, 6:59 pm

I've found Sevilles quite pipoy yes
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Re: Marmalade

Postby Herbidacious » March 17th, 2018, 7:59 pm

That was not a fun hour (back hurt and I hate getting my hands messy), although I did have music on and spent it mediating on feminism...
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Re: Marmalade

Postby suffolk » March 18th, 2018, 1:25 pm

“One cannot think well, love well, sleep well, if one has not dined well.”
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Re: Marmalade

Postby Seatallan » March 18th, 2018, 1:40 pm

I always enter- this year, I entered a jar of classic Seville and a jar of Seville & Date marmalade (used muscovado sugar in that one!)

Rats often enters too. She was very close to being voted best in show last year I seem to recall. :kneel:
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Re: Marmalade

Postby Herbidacious » March 18th, 2018, 2:07 pm

I am 99.9% sure mine would not qualify. It's all bottled up. If it were to be priced in terms of labour/time taken as well as ingredients it would be to expensive to sell even in Harrods.

It may be a little under 'done'. We shall see. Exhausted now. 15 minutes rest then walking a mile to Sainsbury's to get some bread for it for later.

This makes me appreciate how daunting cooking might be for a novice (although I don't remember it being.) Things happening that are not mentioned in the instructions - without experience, it's hard to know how to adapt.

I spent some times whisking molasses sugar into the mixture of preserving and demerara sugars, as it was in clumpy 'nuggets'. (Yes, reminiscent of something one does not want to think of when making comestibles, but that reminds me, the cat litter needs changing...) Use of a Bamix seemed inadvisable...! (Sugar shower etc.)
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Re: Marmalade

Postby Suelle » March 18th, 2018, 3:48 pm

Tip for next time - clumpy nuggets of molasses or muscovado sugar are easily, and quickly, dealt with by rubbing them through your fingers.
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Re: Marmalade

Postby Ratatouille » March 18th, 2018, 4:05 pm

I didn't this year because Mr r ate the jar I had set aside to enter grrrrrrrrrrrrrrr :twisted:
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Re: Marmalade

Postby Herbidacious » March 18th, 2018, 6:46 pm

Suelle wrote:Tip for next time - clumpy nuggets of molasses or muscovado sugar are easily, and quickly, dealt with by rubbing them through your fingers.


Yes doh (to me!) Thanks. I suppose my dislike of having messy hands kicked in. They were very sticky clumps. If it hadn't seemed like a lot of bother, I might have put it in the Kenwood. At any rate, it didn't seem to cause any problems (I didn't get them smaller than rabbit dropping size... :) )

Well it tastes nice! A bit sloppy perhaps, apart from the last one. Lovely dark amber colour. Bread and marmalade for pudding tonight.

If it hadn't been such a palaver (doubtless it wouldn't be quite so, if I did it again soon after) I'd have a go at making some with a hint of another flavour ones - like the 'smoky campfire' one I bought in M&S. I suppose I could make a small batch...(this one was from 1kg of oranges, so quite small. It made 4x 385ml plus one 3/4 full Bon Maman jar.

Rats, I hope you husband appreciated he was eating star-quality marmalade, at least.
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Re: Marmalade

Postby KC2 » March 19th, 2018, 12:59 pm

Herbidacious wrote:That was not a fun hour (back hurt and I hate getting my hands messy), although I did have music on and spent it mediating on feminism...


I always use thin disposable gloves for seville orange de-pipping etc to protect my hands which get rough, sore and chafed ridiculously quickly.
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Re: Marmalade

Postby Seatallan » March 19th, 2018, 1:53 pm

I use a teaspoon to de-pith and to scoop out the flesh (I don't cook the oranges first) and then bung the pith in a jelly bag and the rest of the flesh and pips in a sieve over the pan (once the juice has drained through I add the pips and remaining gunk to the jelly bag). A teaspoon works best I find (a bit like peeling ginger).
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Re: Marmalade

Postby Herbidacious » March 19th, 2018, 8:01 pm

I am almost ashamed to say that I have been thinking about my marmalade on and off all day, so nice is it!
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Re: Marmalade

Postby Seatallan » March 20th, 2018, 1:12 pm

:tu: :D :luv:
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Re: Marmalade

Postby Seatallan » March 23rd, 2018, 9:54 am

Just bumping this thread for a brief trumpet-blowing moment. Just received the marmalade festival results. Got a bronze for my classic Seville orange marmalade and a silver for my orange & date! Very chuffed... :D
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Re: Marmalade

Postby StokeySue » March 23rd, 2018, 10:07 am

:hi5: :hi5: :hi5: :kneel: :kneel: :kneel:

Well done Seatallen!!
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Re: Marmalade

Postby suffolk » March 23rd, 2018, 10:11 am

StokeySue wrote::hi5: :hi5: :hi5: :kneel: :kneel: :kneel:

Well done Seatallen!!


What she said :hug:
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Re: Marmalade

Postby miss mouse » March 23rd, 2018, 10:25 am

Congrats, well done.
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Re: Marmalade

Postby earthmaiden » March 23rd, 2018, 2:11 pm

Well done! :cocktail: :cocktail: :cocktail: You seem to do consistently well there! Orange and date sounds interesting.
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Re: Marmalade

Postby Herbidacious » March 23rd, 2018, 3:16 pm

Well done Seat.

Btw my mother tried some of mine this morning. She said “it tastes a bit like that posh brand and I am sure that people who like that would like this.”

!!
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Re: Marmalade

Postby Seatallan » March 23rd, 2018, 4:58 pm

Nice one Herbie!! :D

Thanks all. I experimented with orange & date marmalade a year or two back but didn't do very well with it. I've been working on the recipe since and was quite pleased with the last batch.
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Re: Marmalade

Postby KC2 » March 23rd, 2018, 5:36 pm

Seatallan wrote:Just bumping this thread for a brief trumpet-blowing moment. Just received the marmalade festival results. Got a bronze for my classic Seville orange marmalade and a silver for my orange & date! Very chuffed... :D


Congrats!!!
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Re: Marmalade

Postby karadekoolaid » March 23rd, 2018, 9:01 pm

OOf! Well done Seat!!
I´ve tried to make it with (a) whisky and (b) rum.
Orange JUICE goes well with either, but I´ve never managed to get the marmalade right. I either get a booze-flavoured jam or a jam that tastes not quite right.
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Re: Marmalade

Postby TeresaFoodie » March 23rd, 2018, 9:54 pm

Seat :hi5: :kneel: Well done! :tu:
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Re: Marmalade

Postby StokeySue » March 23rd, 2018, 10:15 pm

I feel I should toast you with a Breakfast Martini (just been reading about them) :cocktail: :cocktail: :cocktail:

http://salvatore-calabrese.co.uk/cocktail/breakfast-martini/
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