Marmalade conundrum

**zazen999** · 24-01-2010, 08:31 PM

I've not made marmalade; but I tend to just put the fruit into a jam pan and cover with water [never measure] and once it has cooked, measure that and put the same volume of sugar in before boiling until setting point is reached.

Where are the 2 recipes from; I tend to believe some over others.....

**mrdinkle** · 24-01-2010, 09:04 PM

The first recipe is from 'Jams, jellies & marmalades' by Maggie Mayhew and the other is actually on the label on the orange net.

**Alison** · 24-01-2010, 09:08 PM

This one is Nigel Slater's recipe and his are normally good - Nigel Slater finally shares his marmalade recipe | Life and style | The Observer

**zazen999** · 24-01-2010, 09:11 PM

James Martin's is:
Ingredients

* 6-8 small Oranges, weighing about 550g
* juice of 1 Lemons
* 1.4 litres water
* 1.1kg granulated sugar

I suspect the supplier wants you to buy more so overestimates the amount [cynic...moi?]

**mrdinkle** · 24-01-2010, 09:22 PM

Thank you both for the recipes/info.

I was thinking the same thing myself about the supplier

The other thing I notice is that some recipes call for you to soak over night and some don't!

**wollyanna** · 24-01-2010, 10:50 PM

Everyone seems to have their own favourite recipe and method so try a few and then decide which suits you best.Each batch of oranges also gives its own distinct flavour. i usually make two or three batches and each one a different method according to time available and mood I'm in.

**Hilary B** · 25-01-2010, 06:38 PM

The recipe I use for marmalade uses 2lbs sugar per lb seville oranges, and not less than a pint-and-a-half of water (may need more because of the long cooking period)
The old book says 3lbs fruit 6lbs sugar plus cooking water should give 10lbs marmalade, but I rarely have the right amounts to follow that, so I just make according to what I've got, and if I end up with a half-jar, that gets put into use at once.

Works with most citrus fruit. Last October I made a batch with mandarine oranges and lemons, because that was what I had. Should be making a 'navellina and lemon' batch soon, if I get organised. It's terrible for the weight-losing plans!

**mrdinkle** · 25-01-2010, 11:20 PM

I had a look at my book again, the recipe I was looking at was Seville Orange Marmalade JELLY. I then looked at the index again and found the Seville Orange Marmalade recipe - different method and quantities!

I am part way through, though can't see me finishing it tonight. I will get it reduced by half as per the destructions and then do the sugar/boilup tomorrow.

It was all the choppin' that slowed me down (should have used the mixer thing)....

**newbieveggie** · 26-01-2010, 02:09 PM

I always use Pam Corbins Jams Jellies and Preserves book, its a river cottage one. It has never failed me and always makes fab marmalade. The only difference is she says to cook her marmalade for 20-25mins until set...not a chance give it alot longer than that, mine normally takes a good hour. Aside from that it is a brilliant book with LOADS of ideas.
Best of luck

**mrdinkle** · 26-01-2010, 04:39 PM

I been tempted to get the Pam the Jam book - I've made hints but thus far fallen on deaf ears.

Perhaps I should stretch my short arms into my long pockets!

**newbieveggie** · 27-01-2010, 02:39 PM

Actually the title is 'Preserves: River Cottage Handbook No.2 '(Hardcover) by Pam Corbin, no jellies or jam in the title (sorry) and not the new one thats out. I don't know what the new one has that this one doesn't though.
Well worth the current �8.94 quoted on Amazon at the mo.
Go on, treat yourself.

After spotting a 'lovely buns' thread I'm now purchasing the Bread handbook from the River Cottage....bank card is running hot now !

**mrdinkle** · 27-01-2010, 10:39 PM

Yes, I think it is something I will treat myself to, eventually!

The marmalade came out right nice as it happens. I had some on homemade bread for breakfast. I shan't be giving them all to MIL

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