Orange Marmalade

[Jillyreeves]

If you are worried about finding the time, you can freeze the fruit whole, and simply follow a 'cook them whole' recipe when you get them out of the freezer. You don't need to defrost first!

Thats good to know , thanks Hilary

[Pumpkin Becki]

Gang, can I ask a quick question? When you chop up your peel, is the pith still attached, or do your remove and dicard it?

[stella]

I usually peel mine very thinly so there is virtually no pith on it, I think the pith might give it a bitter taste.

[northepaul]

When the juice has been squeezed out, I pulled out all the loose bits -pith mainly and added them to the bag of pips to boil. Then cut up the skins.

I like a bit of a bitter note in marmalade.

It seems quite easy to get the pith all out with Sevilles.

[scarey55]

Gang, can I ask a quick question? When you chop up your peel, is the pith still attached, or do your remove and dicard it?

When I make mine, I add everything but then, I boil the oranges whole - I don't peel them at all then cut them up and add it all back to the liquid. I don't know if it is because I don't use Seville oranges but I never have any bitterness.

[Pumpkin Becki]

Thanks girls, I'm making marmalade for the Spring show this year. I've done jam before, but somehow marmalade seems scarier!

[OverWyreGrower]

Odd question - how long does marmalade last?

As in, if I made some in the next month, how long could I expect it to keep for in sterilised jars?

Ta muchly!

[scarey55]

I still have some that I made last year. Depends if you have a good seal on the jar. I always check that the tamper proof "thingy" on the top of the jar has popped down once it is cold.

[Hilary B]

There is the 'pith that is part of the peel' and the 'skins of the sections'. The former is a proper part of the marmalade (and IMO it ain't the proper stuff without) the latter, I don't like, although I know a lot of people use it.
Any bitterness from the thick outer-pith will be in there once you have boiled it up (and without doing that you probably won't get a set). If you want marmalade which doesn't have ANY bitterness in the flavour, don't use Sevilles in the first place, but normally the sugar kills all but the faintest trace of bitterness anyway!
Yesterday I got some more cheap limes, as well as 3lb Seville oranges, so I have lots more marmalade to make!

[Creemteez]

Made Three batches over the weekend. One "Regular", one with added fresh ginger and one with added Glenfiddich Whiskey. Got twenty four assorted jars stashed in the pantry and life seems good......

[hamster]

I made 19 jars last week to delias traditional recipe, gave 6 jars away, we've eaten 1, and its delicious. I love that bitter taste. Because you can only do sevilles in jan its even better, thinking jan 1st, soon be seville time!!! I think delias recipe is great.

[northepaul]

Has anyone ever made it with blood oranges? I thought it might be nice....

[Hilary B]

Has anyone ever made it with blood oranges? I thought it might be nice....

If making marmalade from sweeter oranges than the sevilles, add a lemon or so (at least the juice).
I have a feeling I did use blood oranges once, but I might be misremembering (it was a long time ago if I did). I've never had a marmalade batch I didn't like!

[raine]

setting point

hi , I'm having trouble this year. have made it before using the whole orange method but this yr the set is not as good. I think that its because on my new cooker i cant heat it enought to reach 220- the rings regulate themselves. Ive tried substituting half the sugar with jam sugar but its still hit and miss. Any ideas?

[jackie j]

Odd question - how long does marmalade last?

As in, if I made some in the next month, how long could I expect it to keep for in sterilised jars?

Ta muchly!

I am on the last jar that I made last year ( Jan ) as long as the seal is tight it should be ok.