Flo Posted September 15, 2008 Share Posted September 15, 2008 Hi Does anyone have a recipe for shredless marmalade? I was given a big jam pan for my birthday and I am keen to try some recipes. Lots of people have been saying that I should try making marmalade, but I hate the shreds and have always been a fan of Robertsons Golden Shredless. Is it as simple as not adding the shred to the boiling mixture or do I need to add it and then remove it? Any suggestions much apreciated Thanks Flo Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted September 16, 2008 Share Posted September 16, 2008 perhaps tying the peel / shred in a muslin bag and dangling it in the pan might be ok? Like a sort of knotted hankie? Emma.x Quote Link to comment Share on other sites More sharing options...
Flo Posted September 17, 2008 Author Share Posted September 17, 2008 Thanks Emma That sounds like a good idea. I have a stock of oranges that need something doing with them so I will get experimenting Flo Quote Link to comment Share on other sites More sharing options...
Lesley Posted September 18, 2008 Share Posted September 18, 2008 I checked Mrs.B's book and couldn't find anything........ Have you tried Googling for a recipe? Quote Link to comment Share on other sites More sharing options...
Flo Posted September 18, 2008 Author Share Posted September 18, 2008 Hi Lesley I did try google but got lots of recipes that used shredless marmalade rather than ones on how to make it. From the recipes that I have read the peel doesn't seem to be crucial to it setting (like the flesh and the pips) so it should work without... I am going to give it a go tomorrow as I have a day off work, so time for marmalade making, cake baking and cleaning! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted September 18, 2008 Share Posted September 18, 2008 Shredless Marmalade 1lb Seville oranges 3pints water 3lb sugar 4tbsp lemon juice Halve the oranges, remove the juice and put to one side. Soak all the chopped oranges and pips in the water overnight. Simmer gently in the water for one and a half hours. Strain the liquid and discard the oranges and pips. Add the sugar, orange and lemon juice. Stir over low heat till sugar has dissolved. Boil rapidly till setting point reached. Pour into sterilised jars and seal. Enjoy. Quote Link to comment Share on other sites More sharing options...
Guest Posted September 29, 2008 Share Posted September 29, 2008 I have tried this twice in the last few days. Both times the water boiled dry during the 90 minutes' simmering stage. I kept the lid tightly closed on the pan. The first time I added more water and carried on. Ended up with vaguely orange flavoured sugar syrup which tasted a bit like honey but was definitely not spreadable. Today I tried again, but instead of adding more water I added the sugar syrup from last time. I had to boil it for ages but it is now set enough to spread, although I'm not sure that I'd proudly give any away! Have you tried it Egluntine? If so, do you have any tips? Perhaps add more water for the simmering bit, maybe 5 pints? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted September 29, 2008 Share Posted September 29, 2008 I haven't tried it....but I intended too as YS is a bit of a big girls blouse when it comes to "bits" in marmalade. Will bear your advice in mind. Quote Link to comment Share on other sites More sharing options...
Guest Posted September 29, 2008 Share Posted September 29, 2008 Trouble is I don't really know what I'm doing. I've made apple jam before but nothing else. I'm not sure what the point of the water bit is, but I think it's to make the water orange flavoured. Then you add the juice and sugar to turn it into jam. So on that basis starting with more water seems all right. Quote Link to comment Share on other sites More sharing options...
dolly_mixtures Posted October 1, 2008 Share Posted October 1, 2008 Hello I don't like the peel either. The best time of year for making marmalade is Jan/Feb so you can use seville oranges. I usually make the quantity in the Delia Smith book and strain it through a sieve when putting in the jars. That way you get all the nice jelly and my husband gets extra peel which he loves. Hope this helps Jan Quote Link to comment Share on other sites More sharing options...
TonyC Posted January 15, 2013 Share Posted January 15, 2013 Hi, I too have had problems making shredless marmalade, partly just to do something different for members of the family with no teeth etc! I have been making normal marmalade by Delia's method successfully every year for over twenty years, but this time I tried doing it without the peel, from which I had removed all the pith into the muslin bag as usual. It doesn't seem that there is enough pectin without the peel, for some reason. The other difference from Delia's recipe is that you have to simmer the peel for 2 hours to soften it, so I cut this down to 30 minutes to try and get the pectin from the pith into the juice, as there is no peel to soften. The fast boil with the sugar for 15-20 minutes was extended to 35-40 minutes and I still did not get a set. DollyMixtures' method with sieving at the end certainly is likely to be effective, but there is no saving in time for cutting up and softening the peel. Perhaps it would be best to use sugar with added pectin, such as is sold for strawberry jam. Certainly I'll try this if I can bring myself to try again! Keep trying! Tony Quote Link to comment Share on other sites More sharing options...
Forestchook Posted January 16, 2013 Share Posted January 16, 2013 Hi, I've made shreadless the last twice I've made marmalade, mainly because it was too much trouble to find something to keep the pips in. Both times I've thrown the fruit in the slow cooker, roughly chopped and just covered it with water (because the amount stated in the recie wouldn't fit) and left it to cook. Later I strained off the liquid and made marmalde jelly using 1lb suger per pint of juice as for any other jelly. N Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted January 17, 2013 Share Posted January 17, 2013 Lakeland do cans of shred less marmalade goo.....just add sugar and water......cheating I know Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 17, 2013 Share Posted January 17, 2013 My word! This is an old thread! Quote Link to comment Share on other sites More sharing options...
