Willow Posted December 8, 2008 Share Posted December 8, 2008 I'm going to have a try making marmalde with Mamade (been successful with jam in the past but my only previous attempt at marmalade was not a success hence the cheating) Wanted to add some extras to make it a little special and wondered what others add. I have an orange tin and a lemon tin. Quote Link to comment Share on other sites More sharing options...
Christian Posted December 8, 2008 Share Posted December 8, 2008 Orange and whiskey is traditional, but what about adding ginger? Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 8, 2008 Share Posted December 8, 2008 I have tried Whisky, Brandy & Drambuie - all delicious. Those marmalade kits are brilliant Quote Link to comment Share on other sites More sharing options...
Guest Posted December 8, 2008 Share Posted December 8, 2008 Jack Daniels works very well Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted December 8, 2008 Share Posted December 8, 2008 How much of the afore mentioned boozy bits do you add? I have a new tin of Mamade to make up & was wondering how much whisky or drambuie I would need, I have a miniature of drambuie & 1/4 bottle of whisky. And would I adjust the amount of water accordingly or simply add it towards the end of the boiling bit (highly technical huh? ) Sha x Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted December 8, 2008 Share Posted December 8, 2008 My granny made the best ever mamade marmalade but grandad told her in the end it was because he added 2 - pandrops to the pan every time! Quote Link to comment Share on other sites More sharing options...
Willow Posted December 8, 2008 Author Share Posted December 8, 2008 2 - pandrops I have no idea what this might be am I particularly dim tonight ? Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted December 8, 2008 Share Posted December 8, 2008 2 - pandrops I have no idea what this might be am I particularly dim tonight ? If you are, I am too, so you are in good company! I have basic catering training, but never came across this measurement; is it along the lines of a pinch, a smidge and a glug? Perhaps you could clarify please? Many thanks, Sha x Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted December 8, 2008 Share Posted December 8, 2008 lol Pandrop as in peppermint - is it a scottish tradition pandrops? http://www.millar-mccowan.com/products/mints.html Sorry guys I thought pandrops were universal - bit like mint imperials Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted December 8, 2008 Share Posted December 8, 2008 Am obviously too far south to have picked that one up!! Much further south & we get wet feet Sha x Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 9, 2008 Share Posted December 9, 2008 would I adjust the amount of water accordingly or simply add it towards the end of the boiling bit (highly technical huh? ) Sha x Don't add it when its still boiling - I did that once & the darn stuff lit up! I now leave it to cool down & stir a measure or so of the good sfutt in just before jarring the marmalade up. Doing it this way,adding a tiny bit,stirring ,then adding a bit more means you can keep a closer eye on the consistency of the marmalade too. I still add the usual amount of water to mine Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted December 9, 2008 Share Posted December 9, 2008 would I adjust the amount of water accordingly or simply add it towards the end of the boiling bit (highly technical huh? ) Sha x Don't add it when its still boiling - I did that once & the darn stuff lit up! I now leave it to cool down & stir a measure or so of the good sfutt in just before jarring the marmalade up. Doing it this way,adding a tiny bit,stirring ,then adding a bit more means you can keep a closer eye on the consistency of the marmalade too. I still add the usual amount of water to mine Oooops! You learn by others mistakes, many thanks Cinnamon! Sha x Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 9, 2008 Share Posted December 9, 2008 Marmalade and Pandrops - minty marmalade? Quote Link to comment Share on other sites More sharing options...
Willow Posted December 9, 2008 Author Share Posted December 9, 2008 Don't add it when its still boiling - I did that once & the darn stuff lit up! Thanks for the tip. Thanks everyone I think I may try whisky in the lemon marmalade and ginger in the orange. Not convinced by the pandrops idea... Quote Link to comment Share on other sites More sharing options...
ClaireG Posted December 9, 2008 Share Posted December 9, 2008 We bought some Kumquat liquir back from our holidays in Corfu. I've added that to my orange marmade and its I've got some lemon to make up and have some ginger mead i was thinking of adding to it. Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted December 9, 2008 Share Posted December 9, 2008 Just found some stones ginger wine in the back of the cupboard, may try that too. Sha x Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted December 9, 2008 Share Posted December 9, 2008 2 small pandrops in a large pan of marmalade did not make it minty - just gave it an edge of something different. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 10, 2008 Share Posted December 10, 2008 I'll take your word for it Quote Link to comment Share on other sites More sharing options...
Willow Posted December 22, 2008 Author Share Posted December 22, 2008 I can't believe how easy it is to make lovely marmalade using Mamade !! The lemon and whiskey came out very well as did the orange and ginger although I will add more root ginger and bigger chunks of crystallised ginger to the orange and ginger next time as the ginger taste was subtle. I made a breakfast hamper for my in-laws and made up Nigella's granola as well as the marmalade then added a nice bottle of bucks fizz, some chinese tea, pack of starbucks Christmas coffee and a pack of eggs. I hope they like it they are so hard to get presents for... The children made a gingerbread house and a Christmas candle arrangement for them as well. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 22, 2008 Share Posted December 22, 2008 It is such a simple & yet such a rewarding thing to make,isn't it? It looks really terrible when it first comes out of the tin though Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted December 22, 2008 Share Posted December 22, 2008 Tastes vile too 'til the half ton of sugar is added!! Tasted it by accident one day, when I got a drop on my finger & absent-mindedly stuck it in my mouth Sha x Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 22, 2008 Share Posted December 22, 2008 It looks vile stuff in the tin - a bit like sick..but on heating it goes a lovely golden orange colour - like barley sugar! I used green ginger wine. I bet Cointreau or Drambuie are nice too? Emma.x Quote Link to comment Share on other sites More sharing options...
mslitning Posted September 22, 2023 Share Posted September 22, 2023 I loved the last batch I made. Now time to make more. I bought a tin for regular marmalade (I may put a bit of whiskey or Gran Marnier in at least one of the jars.) I want to experiment with the other can. I have made Tomato Marmalade and would like to use the concentrate this time. Does anyone have an idea how much would equal a pound of oranges? Tomato/orange marmalade with saffron tastes great with a charcuterie board featuring Spanish meats and cheeeses if anyone is wondering what I would want to do with it. Quote Link to comment Share on other sites More sharing options...
