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Anyone else making marmalade this weekend?

(37 Posts)
NuclearStandoff Sat 26-Jan-13 10:10:54

Have had my organic seville oranges for a week now, so need to get on with it.

But it does take all day ...

MrsPennyapple Tue 19-Feb-13 18:10:24

Finally got round to sorting it out today, boiled it up with about another 75ml lemon juice, seems to have done the trick. It's still not a really firm set, but at least it's spreadable now, rather than pourable smile

ethelb Thu 07-Feb-13 12:22:25

two or three?

MrsPennyapple Thu 07-Feb-13 12:07:00

Oh, good idea Ethel. I just bought bottled lemon juice but will go and get some lemons. How many do you think?

pierpressure Thu 07-Feb-13 11:50:46

I did mine 2 weeks ago using the whole fruit method, which works really well, but when I boiled it I didn't stir the bottom of the pan enough, so when I was testing the set, I was testing the top, once I stirred it properly it had gone a bit too far so is more like orange toffee!
A good recipe is from a site called something like the cottage smallholder as long as you remember to stir!

shepherdsdelight Thu 07-Feb-13 11:40:33

I made some a couple of days ago. Whole fruit method where you simmer the whole oranges and juice of 2 lemons for a couple of hours, then scoop out the pulp and chop up the skin. Best marmalade I've ever madegrin

ethelb Thu 07-Feb-13 11:32:41

Use the pips in the lemons!

MrsPennyapple Wed 06-Feb-13 16:34:21

That was supposed to be me wailing in a comedy fashion btw.

MrsPennyapple Wed 06-Feb-13 16:33:26

But I don't have any pips! There were none in the oranges.

ethelb Wed 06-Feb-13 16:06:12

If you do the soaking and bagging up the pips thing that will release a lot of pectin into your marmalade.

MrsPennyapple Wed 06-Feb-13 15:39:35

I think I'll re-boil with more lemon juice. I don't know where I can buy pectin locally. I have some jam sugar but don't really want to add more sugar as it is already very sweet. Thanks for your help :-)

ethelb Wed 06-Feb-13 14:29:36

If it tastes nice then that's fine! my v runny botch job lasted 4 years and won second prize at the village fete.

Someone upthread suggested boilign it with a load of pectin i think. You could try that. Or just add loads of lemon juice (and take out the pips, soak in water then add in a muslin bag to the marmalade) and reboil. The lemon juice with loower the PH and the pips will contain pectin.

Or you could just leave it!

MrsPennyapple Wed 06-Feb-13 13:47:45

Oh bum. Anything I can do to rescue it, do you think? It does taste nice, it's just runny.

ethelb Wed 06-Feb-13 09:12:53

The fact that the oranges weren't sevilles mean it won't have set as the pH will be wrong. If you use other oranges you need to consider a different recipe (french orange jam recipes for example) rather than a marmalade recipe.

I've made that mistake myself blush

MrsPennyapple Tue 05-Feb-13 17:25:00

Hi Ethel There weren't any pips. I couldn't get seville oranges, so I just oranges. (That's what they were labelled as in the shop!) The quantities were as per the recipe, 1kg fruit, 2kg demarera sugar, 2.5 litres water, 75ml lemon juice. So that does sound like too much liquid, doesn't it?

Would it make a difference if the lemon juice was fairly old? It was in date, but only just, and it was the last bit of the bottle.

It hasn't set, as I thought. Back in the pan tomorrow then! (Maybe with more lemon juice?)

ethelb Tue 05-Feb-13 16:15:43

@mrspenny did you boil the pips in the bag? Did you measure how much water you put in? The total liquid content (includign juice) should be twice the weight of the original weight of the fruit.

Trills Tue 05-Feb-13 15:47:41

I would like to, because I like doing things like that, but I don't actually like marmalade, so I probably shouldn't

MrsPennyapple Tue 05-Feb-13 15:46:21

Well, I have made my marmalade today, but I don't think it's going to set. I used the River Cottage sliced fruit method, it said to simmer it for two hours, covered. I did question this, as how can it reduce if it's covered? Anyway, I trusted the recipe and went with it. My preserving pan doesn't have a lid so I used a different pan, which is deeper than it is wide. After I'd added the sugar and lemon juice I brought it to the boil but even after about 40 min it wasn't wrinkling, but I've had to jar it up as I need to do other things! I also have far more than the 5-6 450g jars it's supposed to make. Oh well, I'll leave it to cool and see how it looks later. If it doesn't set I'll tip it into my PROPER preserving pan tomorrow, and boil it up again. Any more suggestions anyone?

ethelb Sat 02-Feb-13 12:09:52

I'm currently doing my first batch using the Dan Leppard recipe

Mainly due to its chemical level of precision

ethelb Sat 02-Feb-13 10:49:22

Where the hell do you find bergamot oranges? Do you grow your own?

SparkyUK Fri 01-Feb-13 11:24:54

Ah thanks, found this one. The "whole fruit method" involves cooking whole orange at a simmer for 2 - 2.5 hours. I think I'll give it a go and adapt this by slow cooking on high for 4 hours or so. Last time I actually did it in the oven and I think I remember my oranges going a bit brown as they floated at the top of the casserole. I should have given them a bit of a stir, so I will keep a better eye on them today.

NuclearStandoff Thu 31-Jan-13 17:52:58

One of the recipes in the River Cottage Preserves book involves cooking the oranges whole first...

SparkyUK Wed 30-Jan-13 15:31:18

I'm trying to find a recipe I adapted a few years ago that involved cooking the oranges whole in a slow cooker. I didn't have a slow cooker at the time so I cooked them in the oven in some water, and I think I then scooped out the insides and then chopped them in the food processor. I can't find the instrucitons anywhere, even though I'm sure I originally found the idea online. Has anyone done this or can anyone else find the recipe?

Also, for those of you who chop in the magimix, do you just chop in the bowl or do you feed it through one of the slicers?

MrsPennyapple Wed 30-Jan-13 10:44:45

Thanks Ethel. We do, sort of. I live on the Isle of Man and we have Shop Rite, which is a bizarre amalgamation of Waitrose, Wilkos and Iceland. With actual branded goods from the respective companies. It's very odd, and generally means that you have the basics from each of them, but not the whole range. The rule is: If you have to ask yourself "I wonder if they stock x?" the answer is normally no. I had to hunt high and low to find marjoram. That's what passes for exotic in these parts! smile

Miggsie Wed 30-Jan-13 10:34:20

I did the Delia SMith recipe - didn't rate it much.
I also did a batch of a recipe from an old REader's Digest cookbook - much nicer.

I get DH to cut the peel.

If you freeze the oranges first, this softens the skins and makes shredding much easier.

ethelb Wed 30-Jan-13 10:24:22

@MrsPenny Waitrose have them if you have one of those. Often market stalls do but only for a week or two.

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