marmalade question plus one

[Berti]

why is it, that some marmalade recipes you need to add water (a pint per pound in general) and others not?

when you sterilize your jars, you also sterilize the lids too? then what do you do with the lids after you have put the jars in a warm oven?

have got organic fruits.......9 oranges 2 lemons, 1,5 kg sugar.......now what?
I see so many different methods that it gets kinda confusing........help? :)

[Marmalady]

There's as many different recipes as there are marmalade-makers!

I am currently chopping & freezing my way through 240 lb seville oranges! Yes, i make a lot of marmalade - to sell at farmers markets , through shops & on-line.

My tried & trusted method is as follows (this makes 10 lb marmalade, so you will prob need to cut it down!)

3 lb citrus fruit (of whatever variety)

cut in half, squeeze out juice, remove (and save) pips. Slice - by hand or food processor or with scissors.
Add juice & 1 1/2 pints water to boil of fruit.
Microwave 35 - 45 minutes (depending on power of m/w) untill peel is tender.
Meanwhile boil pips up in about 3/4 pint water.

Tip fruit in large jam-pan. Strain pips & make the pectin-rich liquid upto 1 1/2 pints.

Add 6 lb granulated sugar (no need to use fancy jam or preserving sugar as marmalade sets well enough without )

Stir untill suagr has dissolved

Boil well untill setting point. (to test put a spoonful on a cold saucer in the fridge for a few minutes. Push your finger through it - it should leave a definite track)

Pot & seal. Make sure you fill jars to brim & put lids on while still hot for best seal.

Jars (& lids if re-using old ones) wash in hot soapy water, dry off in oven at 100-150 deg

If you dont have a microwave - you can boil your fruit in the jam-pan but you will need more water (the pint per pound you mention - this is to allow for evaporation) and it will take a couple hours or so to soften. The peel must be soft & tender before you add the sugar - it does not soften further once the sugar is added.

If you use sweet oranges, you will need some lemons in the mix too as sweet oranges do not contain enough pection to get a good set on their own. Otherwise you can make single-variety or mixed fruit marmalade. Experiment!

Hope this helps!

[bonniethomas06]

Wow Marmalady, if ever there was a post for you, this is it!

Thanks, I may well have a bash myself this weekend. I love tangy homemade marmalade. Mmmmm

Is it true you can only make it in January/Feb?

[Green Aura]

Don't know if Berti's satisfied but I am, thanks.

Could i add another question?

I'd like to make some whisky marmalade - how much would you put in (to your recipe above) and when?

[Susie]

Can I ask a marmalade question as well?

Last year I made marmalade from this recipe, and it was absolutely delicious. However, when I'd opened the jars and used them for a bit, they got a coating on the top. It didn't look like furry mould, it looked like the top layer was going white and crystallising, but I wasn't convinced it wasn't some kind of mould so I didn't finish the jars (I had kept them all in the fridge after opening - they were fine when I opened them). Has anyone else had this? What should I do to prevent it? ?

[Berti]

well, SURE berti is happy LOLZ........this was VERY helpful thank you so much!
off to the kitchen in a few minutes!

berti

[Marmalady]

Marmalade Q&A session:

1 Is it true you can only make it in January/Feb

Yes & no. Seville oranges are only in season in jan/feb - they are one of the very few things that are still trully seasonal. However, they do freeze well, either whole or after the first cooking and before adding the extra water /sugar. This is the method I prefer. I cook them with 1 1/2 pints water, add 1/2 pectin-water from the pips then freeze in ice-cream tubs. Then through the year its just a case of thaw, add another pint of water and the sugar.

2. However, when I'd opened the jars and used them for a bit, they got a coating on the top. It didn't look like furry mould, it looked like the top layer was going white and crystallising, but I wasn't convinced it wasn't some kind of mould so I didn't finish the jars

This was the sugar crystallising out. Perfectly safe to eat -just a bit crunchy!
Causes - a) too much sugar for the amount of fruit
b) Sugar not completely dissolved before bringing to boil
c) cooking for too long

3 I'd like to make some whisky marmalade - how much would you put in (to your recipe above) and when?
For that recipe, i'ld add about 1/4 pint whisky. Add it after setting point has been reached. This way the alcohol is immediately evaporated off but leaves the flavour behind. The other way is to put it in the jars before adding the marmalade - a couple teaspoons per jar add the marmalade, then another teaspoon (or however much you need to use all the whisky). This way, as the marmalade is slightly cooler there is a slight chance some of the alcohol will remain. Not enough to get you drunk over your breakfast toast tho!

[Susie]

Hooray! Thank you, Marmalady, I feel better about having another go now, and I have got seville oranges so I will be able to make some more this week!

I think I may have cooked it too long because it was a bit like rubber, although still very tasty ;-). Thanks very much. This is like Dear Deidre but with preserves.

[Green Aura]

Thanks marmalady - we'll get cracking this weekend, unless the weather's good enough to get out in the garden

[thesunflowergal]

I will be making some more pink grapefruit marmalade tomorrow night, I have never seen seville oranges for sale here.

[Marmalady]

I'm surprised you cant find sevilles -- it is the middle of the season for them.

Try traditional green-grocers rather than supermarkets.

So far i havent seen any in the supermarket - but they have had them in previous years. All the green-grocers i phoned for prices had them - ranging from £1.60 - £1.95 a kilo
Or a quick check shows Abel&Cole have them for on-line ordering at a rather pricy £3.65 kilo -- maybe there's another box-scheme in your area that might be cheaper?

[marshlander]

Paid 89p/lb a few days ago. Freezing info very helpful - I never make enough!