soapdragon Posted January 12, 2014 Share Posted January 12, 2014 Here we go..OH has 3lbs of the orange stuff bubbling away as I type! Kilner jars sterilising in the oven and a citrus smell all over the house! And this in spite of the fact we still have leftovers from last year Its a cheats recipe where you boil the whole oranges then scoop the pulp out and shred the skins (which are easier to cut as they have been softened by the boiling!!) Is anyone else making marmalade and with what (I know you can do limes and lemons but we are traditionalists!!) Quote Link to comment Share on other sites More sharing options...
Daphne Posted January 12, 2014 Share Posted January 12, 2014 We will be returning to Portugal shortly and I feel honour bound to make some as we have a variety of citrus in the garden I think I shall do whichever fruits taste least nice raw We've bought a new 4 slice toaster in anticipation Quote Link to comment Share on other sites More sharing options...
soapdragon Posted January 12, 2014 Author Share Posted January 12, 2014 That sounds lovely; perhaps you could do a mixed lot? The only thing to remember with that tho would be to record what you used and the quantities as, if it turned out to be the best ever, you could then repeat the following year. I am always tiddling around with recipies but am hopeless at keeping notes on what I have changed from the original Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 12, 2014 Share Posted January 12, 2014 I love marmalade, but have never made it. I've made plenty of jam but never marmalade. I'm not quite sure why really! soap dragon - I can happily volunteer to take some of your spare marmalade off your hands if it would help?! Quote Link to comment Share on other sites More sharing options...
soapdragon Posted January 12, 2014 Author Share Posted January 12, 2014 LB - I can post a very easy method...?! It does take time but no more than any jam and, if you can make jam, you can do marmalade!!! Go for it girl We give quite a lot away...esp to an elderly couple that I clean for once a week! They complain that they cannot but 'proper' marmalade now but seem to like ours!! Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 12, 2014 Share Posted January 12, 2014 Thanks soapdragon, that would be great! I can't promise to do it anytime soon (although I do actually have a free weekend this weekend - an ideal opportunity) but I can definitely squirrel the recipe away for future use Quote Link to comment Share on other sites More sharing options...
soapdragon Posted January 12, 2014 Author Share Posted January 12, 2014 Will do, LB - can't promise this evening but def by mid week! Shall post here in case anyone else wants to try? Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 12, 2014 Share Posted January 12, 2014 No rush, soapdragon I won't be marmalising until next weekend at the earliest! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 14, 2014 Share Posted January 14, 2014 I love marmalade, but have never made it. I've made plenty of jam but never marmalade. I'm not quite sure why really! soap dragon - I can happily volunteer to take some of your spare marmalade off your hands if it would help?! Ditto.... I love thick shred marmalade I make lots of jams and jellies, but have never attempted marmalade, must give it a try some time. Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted January 14, 2014 Share Posted January 14, 2014 I cheat and use those cans from Lakeland.........my nephews reckon I make the best marmalade ever....my Dad is sworn to secrecy I do make jam and chutney from scratch so I don't feel too guilty. Quote Link to comment Share on other sites More sharing options...
Daphne Posted January 15, 2014 Share Posted January 15, 2014 Please post recipe as I have tasted all our fruit and some of it needs to be made into something else The lemon tree is groaning so I'd like to make some lemon marmalade and something with a tangerine type fruit which seems to have its pip to flesh ratio the wrong way around Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 15, 2014 Share Posted January 15, 2014 I cheat and use those cans from Lakeland.........my nephews reckon I make the best marmalade ever....my Dad is sworn to secrecy I do make jam and chutney from scratch so I don't feel too guilty. Me too! My best ever marmalade is from one of the Ma made tins you get in supermarkets, with a good handful of that ginger in syrup, all chopped up added, & a hefty glug (or 2!) of stones ginger wine - heaven Quote Link to comment Share on other sites More sharing options...
Chickendoodle Posted January 16, 2014 Share Posted January 16, 2014 I use the Lakeland tins too. I make my own jam and chutney from fresh ingredients but having made marmalade from scratch it is such a faff and the tins are easy. As they are just pure oranges I don't feel bad about using them. THe addition of stem ginger sounds lovely. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted January 24, 2014 Author Share Posted January 24, 2014 Ooops, sorry! I WILL post the recipe this weekend...got overtaken by life and other things and only got as far as putting the book with the recipe on the stairs to bring up to the study!!!! In case I forget tho it does need more pectin than the recipie says....I'd double it! Quote Link to comment Share on other sites More sharing options...
soapdragon Posted January 25, 2014 Author Share Posted January 25, 2014 Right, here goes! 3LBS Seville Oranges 5 Pints Water 6lb Preserving Sugar Juice of 2 Lemons 2 Sachets of Pectin Wash and scrub oranges and put in a pan with 4 pints of the water. Bring to the boil, cover and simmer for 1 1/2 hours or till the oranges are completely soft. Remove the fruit and save the water. Let the oranges cool and then cut in half and scoop out the pulp into a small pan. Add the remaining pint of water and simmer for 10 mins to extract max pectin. Cut up the peel and return to the original pan. Add sugar, lemon juice and strained juice from the flesh and pips and pectin. Stir over a low heat until the sugar had dissolved then bring to a rapid boil and continue till you have a set -prob 15 mins. Take off the heat and leave to stand for 15 mins then pour into warmed sterilized glass jars. Good luck!!!! Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 25, 2014 Share Posted January 25, 2014 Thanks soapdragon - this does look nice and straightforward! Quote Link to comment Share on other sites More sharing options...
