marmalade

[raine]

Hi all. has anyone got a fail safe method for marmalade? Never made it before but have bought the oranges and am raring to go !
raine

[shirlthegirl43]

This thread might help

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

[scarey55]

I have made orange and lemon marmalade which was very good (even if I do say so myself) I can post the recipe on here but I'll have to trawl through my books to find it. In the meantime, one thing I did find is that I had to boil it for EVER before it set. I might have been doing something wrong though

[shirlthegirl43]

I might have been doing something wrong though

Nope, don't think so. I made blackberry and apple jelly and apple and mint jelly for the first time ever last year. They seemed to take forever and a few extra days before they set!!! I would guess we are maybe a bit gentle with our 'boiling' when we set out on the home made preserves trail (I was when I started making fudge but now I boil the stuff full pelt and just 'know' when it looks kinda right)

[scarey55]

I would guess we are maybe a bit gentle with our 'boiling' when we set out on the home made preserves trail (I was when I started making fudge but now I boil the stuff full pelt and just 'know' when it looks kinda right)

Oooh, how I wish I could do that with jam/jellies Full pelt next time then

[shirlthegirl43]

Oooh, how I wish I could do that with jam/jellies Full pelt next time then

Would recommend 'half' full pelt for the next few tries till you get the feel - wouldn't want to be held responsible for burned jam/jelly/marmalade

[raine]

many thanks for all your replies-just keep 'em coming!

[blackkitty]

This is the method I use to make marmalade and its never failed me yet.
You need to start the night before. Slice the fruit (I often make lemon or a mixture of lemon and orange) very thinly, as you go place the pips to one side in a small bowl. Add just enough water to the fruit to just cover and do the same with the pips.
The next day, boil the fruit in the same water until the peel is soft. Measure the fruit pulp by volume and add an equal volume of sugar, cook slowly until all the sugar is dissolved. The water that the pips are in will have gone all jelly like from the pectin, add this to the mixture (I squeeze the pips out between my fingers to get the most possible). Once all the sugar has dissolved turn up the heat and boil rapidly until setting point is reached. I normally drop in a knob of butter to settle any foam and leave it for a few minutes before bottling as I remember reading somewhere that this stopped the fruit rind all rising to the top but I could be entirelly wrong.The easiest way to test this is to put a few saucers in the fridge and drop a little of the mixture on one and let it cool for a minute or so, if it wrinkled when pushed gently with your finger its done.
I normally do this with about 6 -8 fruit as I find this makes a manageable amount for my saucepan, kitchen etc.
I hope this helps and happy marmalade making