Marmalade recipes

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.

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.

I have seen them in Sainsburys in the past

*sigh* sadly I think the nearest Sainsburys to me is Edinburgh, five hours drive south!!

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

Yes please!!

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.

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

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

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?

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.

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

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

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.