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| Making the Most… Preserving this month’s fruit and vegetables |
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15-01-2007, 02:31 PM
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 Hooray, it's that time of the year again! We have used the first recipe for years, will be trying my friend Tim's recipe this year too. The method is the same for both. If you don't have a pressure cooker, boil instead until the peel is tender. I've never used whisky, hope someone else will answer your question  Sprout's Marmalade Yield:approx 5 lb 1 - 1½ lbs Sevilles Juice of 1 large lemon 2½ cups of water 3lbs sugar, warmed Tim's Marmalade Yield approx 10lb 4lb Sevilles 1 big fleshy lemon 3 1/2 pt water 6lb sugar Wash the fruit, then cut in half. Pressure cook whole oranges and a lemon in the water (20 mins on High). Remove pressure cooker from heat and bring down pressure rapidly under the cold tap. Then leave the pressure cooker, unopened, until cool enough to handle, preferably overnight. When cooled, scoop out all fruit contents with spoon (including the pith) and put them back in the pressure cooker with the hot water to boil for another 20 minutes to get the pectin from the pips. Stack the peels for shredding, shred as fine or as coarse as you like. Pour the boiled pulp/pips/pith through a coarse sieve or fine colander into a jam pan to retain the pips and pith but lets some of the pulp and all the juice through. If you want very transparent liquid, strain through muslin or a jelly bag. Add sugar and shredded peel to the strained juices in the jam pan. Stir jam pan over gentle heat until the sugar is dissolved, then boil the marmalade rapidly until setting point is reached (Temperature = 221F) To check for setting, put a tiny blob on a cold plate and set it somewhere cold. After 10 minutes, check to see if the skin on the blob wrinkles when you push it with your finger. When it does, the marmalade is ready to pot; remove the pan from heat. Skim the foam off the marmalade (the scum pot is a treat for breakfast!) and let the contents of the jam pan cool until the a skin starts to form. This will prevent the peel rising in the jar. Stir once then pour into warm, dry jars. Cover each jar immediately with a waxed disc; when completely cold, cover with cellophane or a lid.
__________________ SSx not every situation requires a big onion Last edited by supersprout; 15-01-2007 at 02:50 PM.      |
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15-01-2007, 02:33 PM
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| Hi Mark, Never made marmalade so can't help, but I was wondering where you got your oranges from? I've been looking out in the supermarkets for them as there are no greengrocers round us, but no joy. They're good for orange wine too! Re whisky, I'd guess right at the end because the alcohol would be boiled out if you added it too soon.
__________________ Dwell simply ~ love richly |
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15-01-2007, 04:51 PM
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| *sigh* sadly I think the nearest Sainsburys to me is Edinburgh, five hours drive south!!
__________________ Dwell simply ~ love richly |
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16-01-2007, 10:40 AM
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| ok.. just been searching through my book for any that does not require seville oranges. I have recipes for the following; Ruby red grapefruit marmalade Orange and lemon marmalade Pink grapefriut and cranberry Citrus fruit marmalade..made in pressure cooker Caribbean marmalade..contains rum Let me know if any of you would like recipes
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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16-01-2007, 10:43 AM
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| Quote:
Yes please!! |
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16-01-2007, 10:44 AM
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| They sound nice Shirley but to me marmalade is all about the twang of seville oranges. However in the quest of marmalade heaven they sound so nice that they warrant a try, so please post the recipes.
__________________ Kindest regards, David. http://pigletsplots.blogspot.com/ updated - Sunday 19th at 2100hrs Last edited by pigletwillie; 16-01-2007 at 10:45 AM. |
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16-01-2007, 11:19 AM
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| The ruby red grapefruit recipe sounds nice, as does the orange and lemon. I have a question, I have bought in the past lemon and lime marmalade and love it. Would I be able to adapt one of the recipes to make this do you think. My fisrt go at marmalade was a disaster, one I really don't want to repeat if I can help it so any advice for success will be gratefully lapped up! Kirsty |
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16-01-2007, 07:46 PM
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| ok I shall start with Ruby Red Grapefruit marmalade 2lb/900g ruby red grapefruit washed and quartered 1 lemaon washed and quartered 2 pints/1.1litres water 4lb/1.8kg granulated sugar makes 5-6 lbs remove the pulp from the peel of the grapfruit and leemon. Remove the pips and tie them in a muslin bag. If peel is really thick remove the pith and put most of pith in the bag also. Cut all the peel finely and place in a large preserving pan, with the chopped pulp, bag if pips and water. Bring to boil then simmer until the peel is soft, 1-2 hours. Remove the muslin bag. Add the sugar and stir until dissolved. Bring to boil and biol rapidly until setting point tis reached about 20-30 mins. remove any scum Pour cooled intoo sterilised jars andseal Variations ginger and grapefruit..add 2 teaspoon groung ginger and 4oz crystylised or stem ginger at intial cooking stage.. Tipsy grapefruit marmalade add 4 tablespoons of any sprit or liquer just before potting... Enjoy another tomorrow
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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16-01-2007, 08:08 PM
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| That sounds lovely. As my OH doesn't like peel in his marmalade, could I put the peel in the bag with the pips and stuff? |
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17-01-2007, 07:08 PM
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| Hi Shirlthegirl I don't see why you can not put the peel in the bag. I have never tried doing without peel but good luck. It is important that the pith and pips are used to extract all the pectin you can...I have found this one which you might like Autumn Marmalade 1lb Lemons chopped roughly after removing pips and reserve pips 1lb Limes.as for lemons 1 1/2 pints water 1 1/2lbs cooking apples peeled cored and chopped 6lb sugar Place lemons and limes in a large pan with the water. Place the pips in a muslin bag and add to the pan. Bring to boil and simmer for approx 2 hours, until the fruit is soft and the contents of the pan have reduced in volume by half. Squeeze bag of pips to extract the pectin and set aside. Liquidise the fruit using some of the liquid until completley smooth. Return the puree to the pan and stir into the remaining cooking liquid Meanwhile cook the apples over a very low heat until soft, add the citris mixture with the sugar Stir until the sugar is dissolved and then bring to the boil.Boil rapidly until setting point is reached. Remove any scum. Pour into cooled, sterilised jars and seal.
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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18-01-2007, 12:43 PM
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| Another Caribbean Marmalade 3lb 5oz mixture of grapefruit, oranges, lemons and 2 limes 3 1/2 pints water 6 1/2lb sugar Black rum it needs to be black and rough for the flavour Slice fruit and remove pips. Place in large pan with the water and simmer until the peel is soft. Transfer the fruit and liquid to a preserving pan and add the sugar, stirring ubtil dissolved. Bring to a full rolling boil and test for set after 5 mins a little longer if needed. Remove scum In bottom of each cooled sterilised jar put 2 teaspoons rum per 11b. When the marmalade is poured in to fill the jar the rum mixes in and gives a better flavour than if added to the pan Seal
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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20-01-2007, 11:12 AM
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| Orange and Lemon Marmalade Peel of 1 orange finely sliced peel of 1 lemon finely sliced 425ml freshly squeezed orange juice.NOT commercially heat treated juice as this is not suitable 300ml apple juice concentrate from health food shops Place the orange and lemon in a saucepan with the orange juice and simmer gently until the rind is soft about 30 mins add the apple juice and continue to boil for 10 mins. Test for set. Remove any scum When setting point is reached pour into cooled sterilised jars and cover. This must be stored in a refirdgerator
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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20-01-2007, 11:19 AM
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| Pink Grapefruit and cranberry marmalade 1.5kg pink grapefruit, sliced and pips removed 150g dried cranberries 2 litres water 3kg sugar juice 1 lemon place sliced grapfruit and the cranberries, water lemon juice in a large saucepan and simmer covered until peel soft Transfer the fruit and liquid to a large preserving pan and add the sugar stirring until dissolved. Bring to the full rolling boil and test for set after 5 mins...it does set quite quickly ..usually within 10 mins remove any scum pour into cooled sterilised jars seal.
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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20-01-2007, 11:31 AM
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| Pumpkin Marmalade 1.5kg pumpkin peeled and all seeds removed then slice flesh 1 litre water 675g oranges halved and sliced thinly 675g lemons halved and sliced thinly 80g fresh root ginger shredded finly 1.3kg granulated sugar Place the pumpkin in a large pan with water oranges lemon and ginger. Bring to boil and then simmer for 45 mins - 1 hour until the peel is soft add the sugar stirring until dissolve rturn to the boil and then cook over med heat til mixture is thick enough for a wooden spoon to be draw through to leave a clear channel Pour the marmalade into cooled sterilised jars ..seal and label
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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20-01-2007, 11:41 AM
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| Just found jelly marmalade for those who hate peel. Got to take my daughter to ballet so will post later.
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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20-01-2007, 10:26 PM
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| JELLY MARMALADE Grapefruit 2 grapefruit 3 lemons both fruits together should be a combined weight of 900g 2.6 litres 1.4kg sugar For orange jelly marmalade 900g seville oranges 2.6 litres water juice 2 lemons 1.4kg sugar Score the fruit in quarters then scauld by pouring boiling water over and leave for5 mins. Then drain Remove peel and cut white pith away from rind. Shred the rind finely. Cut pith and fruit coarsely, put in a saucepan with 1.4 litre water plus lemon juice for orange jelly. Put on lid bring to boil and simmer for 2 hours Meanwhile put shredded rind in another pan with 900ml water put on lid and simmer 1 1/2 hours or until tender Drain liquid from shreds into pan of pulp Set up jelly bag Empty pan of pulp into jelly bag and allow to drip for 10 - 15 mins Return pulp to the pan with remaining 600ml water. Cover pan and simmer for 20 mins more Pour this into jelly bag and let it drip without squeezing bag for at least 2 hours Meanwhile put sugar to warm in very cool oven gas 1/4 225F 110C Put juice into a roomy pan bring to the boil turn down heat and add sugar stir until dissolved Add shredded rind if you like or leave out but boil rapidly until setting point is reached stir and put into cooled sterilised jars Quickly skim off scum
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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23-01-2007, 11:50 PM
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| Thanks for all the recipes. Made 10 1lb jars at the weekend and have ended up giving 6 jars away !!! It tastes delicious so am off tomorrow to but more oranges and this time keep it all for myself :-) Off to order more jars now ! mark |
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24-01-2007, 06:27 PM
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| Just wanted to say thanks for the recipes too Shirley. Have made the red grapefruit one today, and plan to make some orange and lemon/lime marmaldae later in the week. Thanks again Kirsty |
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24-01-2007, 08:54 PM
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| You are welcome. I must admit that I have quite a collection of cookery books so can usually find most things. I tend to make seville orange marmalade. Most of the recipes came from 'The best kept secrets of the WI jams, pickles and chutneys. A very good book for jam as well as marmalade
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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27-01-2007, 03:27 PM
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| Thanks for the tip shirley, I've ordered the book (blush) Strated making marmalade today, the pressure cooker is cooling down, should be ready to process tomorrow morning. What a lovely job for a sunny Sunday! Hang on - Sevilles 40p/lb Sugar 97p/kg (fairtrade) Pinch me someone. That would seem to work out at under 40p per pound jar, seems cheaper than last year?
__________________ SSx not every situation requires a big onion |