Marmalade

[jackie j]

I would like to make some marmalade with marmalade oranges any recipes would be appreciated as I have no idea.

[tootles]

I made some just yesterday - my first ever batch that actually worked!!!!!

1kg oranges (or other citrus fruit)
2kg sugar
75ml lemon juice

Scrub fruit and remove the button bits from the tops.
Put whole into a large pan with 2.5 litres of water bring to the boil and cover and Simmer for 2 1/5 hours.
Remove fruit and cut in half, remove pips and shred as desired (when cool enough)
Check that you have 1.7 litres of cooking water (if too much, reduce and if not enough, add a bit more water)
Put shreds and lemon juice in pan with sugar.
Dissolve sugar and bring to the boil.
Rolling boil for 10 - 15 mins and then test for a set.

Et voila!!

[shirlthegirl43]

This might help...

http://www.growfruitandveg.co.uk/gra...ipes_4218.html

[BrideXIII]

I made some just yesterday - my first ever batch that actually worked!!!!!

1kg oranges (or other citrus fruit)
2kg sugar
75ml lemon juice

Scrub fruit and remove the button bits from the tops.
Put whole into a large pan with 2.5 litres of water bring to the boil and cover and Simmer for 2 1/5 hours.
Remove fruit and cut in half, remove pips and shred as desired (when cool enough)
Check that you have 1.7 litres of cooking water (if too much, reduce and if not enough, add a bit more water)
Put shreds and lemon juice in pan with sugar.
Dissolve sugar and bring to the boil.
Rolling boil for 10 - 15 mins and then test for a set.

Et voila!!

so the pith stays on the shred?

[tootles]

so the pith stays on the shred?

Yup, pith and flesh all together.
Easy peasy!

[BrideXIII]

Yup, pith and flesh all together.
Easy peasy!

might give that one a go then, i got a tad confused on the other thread about what i had to take out and when.

[Hilary B]

How you cut up (or don't cut up) the fruit is variable, but you need to cook ALL of it (apart from the hard little green bit) to get the maximum of pectin. I tend to halve the oranges, scoop out the 'flesh' from the peels, cut up the peels to the size I want. Then cook the peel in one pan, and the flesh in another until the peel is well softened (half hour in pressure cooker, up to 2 hours in a saucepan). Strain the non-peel batch, extracting as much smooth unbitty goo as you can, and put the goo in with the peel, throw away the pips (there won't be much else left in the strainer). Add the sugar and boil to a set.

If you don't want to use 2 pans, tie up the flesh bits in muslin and cook in the pan with the peel. It is much harder to fully extract the pectin-containing goo that way, but cheaper on fuel and less washing up.

These days I only make marmalade from 'proper' marmalde oranges, or from unwaxed lemons. Not sure how thoroughly you can get the preserving wax off the other stuff....
proportions 3lb fruit, 6lb sugar, 1 or 2pints water, will make 10lb marmalade. You can use more water to make the cooking easier, it just takes longer to boil it away and get the marmalade to set.

[raine]

When i boil it - do i need to put a lid on- and how much water should i be left with?

[Hilary B]

When i boil it - do i need to put a lid on- and how much water should i be left with?

Not clear what you are asking. First boil, there should just be enough liquid to keep all the orange bits covered (except that some of it will float), and yes, put a lid on it. How much liquid you are left with is not readily describable, but it should be enough to disolve the sugar with only gentle warming. Second boil, after adding sugar, the point to boiling is to drive off enough of the water that what is left will set, so you don't want a lid, and if you had a bit too much water at the start of that stage, it will just take longer (and more gas/electric) to get to setting stage.

[Birdie Wife]

I've never seen Seville oranges for making marmalade in the local shops but I've used the tinned "Mamade" - it makes lovely marmalade and it's incredibly easy.

[Flummery]

They are only available for about 6 weeks - if you blink, you miss them! The usual supermarkets round here don't do them but I find them on market stalls.

[Birdie Wife]

No such thing as a market stall up here sadly... I have been watching out for them for the last five years. One of my colleagues in Inverness might have sighted some though...

[Hilary B]

No such thing as a market stall up here sadly... I have been watching out for them for the last five years. One of my colleagues in Inverness might have sighted some though...

Maybe in Thurso? Not much handier than Inverness I suppose. I would expect the big supermarkets outside Inverness to have them in stock, but this may be the last week.......
Alternatively, make lemon marmalade (similar recipes, but may take a little longer for the first cooking, get unwaxed lemons if possible).

If they are still around in another 2-3 weeks, may be able to bring you some, travelling up your way for a long weekend including 13th Feb.

[Polly Fouracre]

Jackie, if you plan to make enough to last the year get your Seville oranges from the fruit and veg. wholesaler at Heathfield on the back road between Heathfield and Cardew's Pottery. They will be a lot cheaper.I think they're called Steers (the wholesalers, not the oranges!!)

[Tam]

Lemon and Lime Marmalade from Delia Online
This makes a lovely alternative marmalade.