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Bulgarianlily

Joined: 01 Jun 2008
Posts: 1667
Location: South West Mountains of Bulgaria

Posted: Sat Jan 10, 09 7:41 am Post subject:

I am sure you have lots of recipes here already but this is how I do it

Lee's lazy marmalade

To adapt this approach to marmalade, cut or pull off the peel from fruit and soak overnight. Cut some of the peel into thin or thick strips. You will get fed up doing this quite soon, so put the rest of the peel, the juice, and the de-pipped fruit into a food processor or mincer, and zap it into oblivion. For 1 kilo of fruit, use two kilos of sugar and two litres of water including the water you soaked the peel in! You can add a lemon or two if you fancy it, optional. Test your peel, if it is not soft and squishy you must cook the fruit before you add the sugar, sometimes for a long time. Then use the hot sugar prebaked in the oven, this saves you time stirring it, and gives a fresher flavour all round. If you want a really dark marmalade you can use a little treacle instead of some of the sugar. If you want to add some whiskey, don't. Wait until the marmalade is in the jars and float some onto the top, it will soak in and not just vanish, jam making is far too hot for alcohol to survive. Waste of good whisky of course, use the cheap stuff! You can tie the pips into a bit of muslin and cook it with the marmalade if you want, I don't bother. If you want, you can take out some of the clear jelly by careful use of the ladle and have a mix of jars of clearer jelly and thicker peely stuff, can be nice.

I have just made some, so some comments. I didn't measure my water, and must have had too much as it took a while to boil down. I forgot to say, when it gets close to setting, if you watch the drips coming off your spoon, they will change from dripping like water, to coming off more in a sheet, not completely but the drips try to join together more, and drop slower. A useful indication. This didn't make a real blob on the saucer, more runny than jam goes, but seems to be setting ok. Put a kettle on just before you pot it up, then you have hot water to wash out the pan, takes boiling water!
Re: scum, just before it is ready to set it produced some scum, but if you just wait a minute or two from taking it from the heat, you can stir it and the scum goes back in, it is only bubbles anyway. One good spoon of treacle turned it a nice dark colour. Matter of preference though.

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Sat Jan 10, 09 8:20 am Post subject:

sean wrote:

I reckon there'd be more of a market for stuff in indecent jam-jars.

Interesting. I plan to offer preserves in the veg boxes I sell so I think they need to be in standard size jars for price uniformity. But I am also planning to do a couple of produce Vide Greniers (Boot sales) and odd jars would probably be fine for there.

Helen_A

Joined: 26 Jan 2005
Posts: 1548
Location: MK, Bucks.

Posted: Sat Jan 10, 09 6:46 pm Post subject:
Still none here.... not even in the nice new food place (although they at least will look at the wholesalers for me if I want a whole box). I'm going to have to keep looking

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Sat Jan 10, 09 6:55 pm Post subject:

Jamanda wrote:

In see in Cab's recipe he boils the pips in the liquid for ten minutes, which would have the advantage of getting it all done it one day.

This sounds like the Delia Smith recipe I use. There's no depipping of the fruit or any fuss like that either. There was a pile of crates nearly my height in the greengrocers in Aberystwyth, full of Sevilles. Nice to think there is such a demand around here.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sat Jan 10, 09 7:05 pm Post subject:
Just waiting for mine to set now. It's getting there. Then I will do Bulgarianlily's idea of having a peel free jar for BW, and will put whisky in the jars of some of them for next years presents.

Steve_Sandy

Joined: 19 Oct 2007
Posts: 13
Location: Bedfordshire

Posted: Sat Jan 10, 09 8:23 pm Post subject:
Normally use the sevilles to make orange wine 4 Gallons wine 5-6 Kg sweet and seville oranges, remove the white pith and seeds, puree everything else. 2.5 lbs sugar per gallon, half in the bulk ferment in the bin for a week, then the rest when straining into the demijohns need to clear the strawberry mead, metheglin, melomel and other wines to make space asap

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sat Jan 10, 09 8:37 pm Post subject:

Cathryn wrote:

Jamanda wrote:

In see in Cab's recipe he boils the pips in the liquid for ten minutes, which would have the advantage of getting it all done it one day.

All three of our greengrocers had them in too.

nats

Joined: 12 Jun 2007
Posts: 2374
Location: Swindon but not a Swindonian

Posted: Sat Jan 10, 09 8:52 pm Post subject:
Riverford have got them in their veg boxes from next week if you order them...

LynneA

Joined: 25 Oct 2006
Posts: 4893
Location: London N21

Posted: Sat Jan 10, 09 8:57 pm Post subject:
1.5kg bags in the local large Sainsburys. Hope to get the first batch done this week, then go back for more

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sat Jan 10, 09 9:40 pm Post subject:
All done. Twelve and a half jars with added Scotch and four without. Just waiting for the jars to cool before labelling now.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Sun Jan 11, 09 2:47 pm Post subject:
Our plain sevillie is done, I'm waiting for the pressure cooker to cool down with sevilles, lemons and limes for a mixed batch.

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Sun Jan 11, 09 3:04 pm Post subject:

Jamanda wrote:

Just waiting for mine to set now. It's getting there. Then I will do Bulgarianlily's idea of having a peel free jar for BW, and will put whisky in the jars of some of them for next years presents.

How much whisky do you put in? I have some Cointreau that I could use.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sun Jan 11, 09 3:16 pm Post subject:

Green Rosie wrote:

Jamanda wrote:

Just waiting for mine to set now. It's getting there. Then I will do Bulgarianlily's idea of having a peel free jar for BW, and will put whisky in the jars of some of them for next years presents.

How much whisky do you put in? I have some Cointreau that I could use.

I put a dessert spoonful in each jar.

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Sun Jan 11, 09 5:06 pm Post subject:
Thanks Jamanda

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Jan 13, 09 1:55 pm Post subject:
Turns out we've got a few jars of marmalade left from last year on top of this years seville marmalade and the three fruit marmalade... Thats good, but it still means that after the current jar of marmalade, and the next jar, we've got less than 30 jars of marmalade left

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