Marmalade recipes

[Flummery]

Flum's Delight

Hey, all you marmaladeers! I think I've just invented a pud. If you take a standard recipe for Bread and Butter Pudding, lose the sultanas and the sugar, butter the bread and spread liberally with your own marmalade, cut it up and layer in your dish, add the egg and milk mixture, allow to soak for at least 15 mins, bake in moderate oven - IT'S GORGEOUS! We had it last night. A couple of slices of bread, a quarter pint of milk and one egg beaten in gave 3 servings.
Your own home-made bread probably doesn't add much to the flavour with all that marmalade, but there's the added smugness factor to take into account.

[bramble]

I have a book with the most intereting marmalade recipes. Theres Oxford, St. Clements, Pink Grapefruit and Cranberry, Ruby Red Grapefruit, Lemon and Ginger, Orange and Coriander, Orange Whiskey, Spiced Pumpkin, and too many more to mention as hubby is calling me for my dinner. If anyone wants i will post recipes.

[Flummery]

St Clement's is the one I use - really easy - oranges and lemons of course, but the extra sourness of the lemons makes up somewhat for the lack of seville oranges.

[shirlthegirl43]

Okay peeps, today I was in Tesco and there were a load of grapefruit reduced to a sensible price. I bought four, 5 lemons, 5 limes and 4 big oranges. I have roughly chopped this little lot and it is being juiced in my steam juicer. The plan is to make a mixed citrus jelly marmalade - but all the recipes I can find for marmalade say to add water etc etc. Can anyone help me work out whether I need to add water to the fruit juice (if so, how much) and what quantity of sugar to the said juice.

Hoping that since the fruit still has its peel, pips etc, there will be sufficient pectin but I do have two kilos of jam sugar which I could use if that would be a good idea and I also have a bottle of pectin.

[Hazel at the Hill]

Sorry I can't help, Shirley - just wanted to say that it sounds delicious!

[shirlthegirl43]

Cheers Hazel. The juice smells lovely. Hope I work out what do with it

[scarey55]

My trusty Margeurite Patten recipe book says for orange and grapefruit marmalade:
3lbs citrus fruit (4 oranges, 2 grapefruit and 1 lemon)
1 and a half pints water
1 level teaspoon bicarb
5lbs sugar
knob of butter and 1 bottle commercial pectin
Not sure if it helps but here it is for what it's worth
Standing by for another Hazelesque jam/marmalade session - wine anyone?

[shirlthegirl43]

Cheers scarey.

Problem is with the steam juicer you don't use water. I have almost pure grapefruit, orange, lemon, lime juice - not sure how much yet as still steaming.

I have already had too much of the newest brew batch so will prolly have to cudgel the brain in the morning as to what to do with the juice.

[scarey55]

I have already had too much of the newest brew batch so will prolly have to cudgel the brain in the morning as to what to do with the juice.

Good for you Shirley
Mmm, sounds great. Why not just drink the juice. Better still, beggar the jam, make wine instead

[shirlthegirl43]

LOL. Latest brew is a kit from Beaverdale - Sauvignon Blanc. Bloomin marvellous!!!

Juice is a bit too citrus to drink. Will wait to see how much juice I get then have a think tomorrow. Mayhap Pigletwillie (or another grape with steam juier experience) will shed some light on the situation overnight.

[scarey55]

LOL. Latest brew is a kit from Beaverdale - Sauvignon Blanc. Bloomin marvellous!!!

Coming back to UK in October might try and get one of them. Drinking Colombard Sauvignon atm so prolly not making any sense anyway Good luck with the marmalade tomorrow.

[shirlthegirl43]

Well, I now have 4 pints of citrus juice, have tested pectin content etc and am going to go with 1lb sugar per pint of juice, 2lb will be jam sugar with extra pectin (to make sure of a good set) and 2lb regular sugar.

Any ieas how many jars I will need? (not much jam making experience here you see)

[scarey55]

I usually reckon 2 and a half small jars per pint - when I say small, I mean about 10cm high. If you know the Bonne Maman size jars, I should think you will use 2 of them per pint.... roughly

Edit: best have some extra jars on standby just in case I'm wrong

[shirlthegirl43]

Thanks scarey. Have scavenged as many jars as I can from the cupboards (ones with little bits of stuff in). I did have a carrier bag or three of jars in the shed but someone has decided since they were not being used they were off to the bottle bank. Never mind that I was saving them for jam season

Just making dinner now then will start the boiling process.

[shirlthegirl43]

6.5 assorted jars of jelly marmalade - 2 with an added drop or so (oops I am heavy-handed) of Drambuie

Tastes divine, will photograph tomorrow and post the pics if anyone is interested.