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Anyone else making marmalade today?

(9 Posts)
mydogisabeauty Thu 01-Feb-18 09:35:47

I've forgotten how boring it is. My 1.5kg of oranges are simmering away but I'm desperate for some short cuts.
This year I will not burn my hands slicing overly hot fruit and I will clean my kitchen straight away.
Any hot but not boiling tips?

OP’s posts: |
indio32 Thu 01-Feb-18 09:41:45

Are you using Seville or just normal oranges?

mydogisabeauty Thu 01-Feb-18 09:47:10

Seville. I didn't know you could even use normal?

OP’s posts: |
HairsprayBabe Thu 01-Feb-18 09:49:12

I always use this method:www.geniuskitchen.com/recipe/absolutely-fail-proof-easy-marmalade-63706

Basically, process fruit finely, then boil with a kilo of sugar.

No burning, no sticky surfaces, done in about an hour!

MollyHuaCha Thu 01-Feb-18 09:57:37

No, I'm about to make yoghurt though.

everythingstaken123 Thu 01-Feb-18 10:05:28

Does it need jam sugar or just normal sugar, Hairspray?

mydogisabeauty Thu 01-Feb-18 10:06:27

That looks so simple @HairsprayBabe. I'm too late for that recipe now but might try next week.
I pre boil, then chop then faff about with a muslin bag.
When you use the food processor do you use the slicing/grating blade or the big centre one?

OP’s posts: |
HairsprayBabe Thu 01-Feb-18 10:20:50

Just use normal sugar.

I would say that the boiling takes longer than suggested in that recipe, especially if it is a damp day, and of course check with a jam thermometer/frozen plate for a set.

I use the big central blade for all but 1 a fruit and then the slicing blade for the last one to get a little more texture. but you can use either for all of the fruit depending on your preferences.

4merlyknownasSHD Thu 01-Feb-18 10:57:07

I boil the fruit one day, then leave to cool overnight and do the cutting the next day....then boil up with the sugar later (often several months later --- I still have stuff in the freezer from this time last year and will probably get round to it in about a fortnight's time).

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