Eglu Cube Coop and Accessories

[Saronne]

Excuse me Mods if I'm repeating a thread..(?) Just wanted to know if anyone else had started the marmalade making madness. I make lots of jams with my allotment fruit but haven't made marmalade in many years, however I decided to have a go last night. I used the Delia recipe- which turned out quite well. I now have 8 jars of it. But I had forgotten just how long it takes to make the stuff (compared to regular jam). There's so much boiling involved! Just for future reference : Has anyone ever used jam sugar (with added pectin) to reduce the boiling/setting time?

 

Thanks.

 

Saronne

[soapdragon]

OH is the marmalade maker in our house (which I guess makes it Dadalade!) and last years didn't set brilliantly in spite of being EXACTLY the same recipe as year before which did! Not sure if he used sugar with extra pectin - Iknow heput the orange pips in a muslin bag and added that whilst it all boiled up!

 

We still have quite a lot left from last year but OH says he will probably make some more when he sees some sevilles-I thinkhe finds it theraputic!

[Purplemaniacs]

I saw some Seville oranges at the local farm shop, I said to the owner it can't be that time already, I haven't taken the Christmas decorations down yet

 

I did make some last year but I can not remember what recipe I used, I will have to look for it.

 

Chrissie

[bluekarin]

Saw Seville's in Waitrose today and nearly bought some, but my basket was already too heavy for carrying home. Will get some though as hubby loves his marmalade

[Goosey Lucy]

I make marmalade throughout the year. I use Tate & Lyle Preserving Sugar. My favourite recipe is from the Preserves: River Cottage Handbook No 2 uses Pink Grapefruit, a sweet orange and lemons.

[Willow]

I ought to try again, I'm fine making jam but limited success with marmalade but reading this I don't think I cooked it for long enough. OH loves marmalade and we're forever running out.

[Forestchook]

My neighbour freezes her oranges before she makes marmalade. That supposedly reduces the time you have to 'cook' the fruit. Personally the last twice I've made marmalade I cooked the fruit in the slow cooker first. I was making jelly or shreadless but I don't see why you couldn't do normal marmalade this way. Once the fruit is tender you just transfer it to a pan and boil with the sugar as normal. You probably want to reduce the amount of water you use though, since you don't get the normal evaporation. For jelly I roughly chopped the fruit and just covered it with water.

N