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Grapefruit marmalade
Mon 30-Mar-15
3:23 pm
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eileen54
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I am going to make some grapefruit marmalade but it will be shredless as OH can't have the peel. My recipe says to shred the peel and juice the grapefruit , put the juice and peel and pips in the pan with the water and simmer until the peel is soft for about 2 hours. Does anyone know if I need to simmer it so long if I am not using the peel?

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Mon 30-Mar-15
5:59 pm
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brightspark
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Wouldn't you need the peel to get the flavour, and , if need be, cooked separately to the rest? Then you could strain it, and use the liquid from the peel?

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Mon 30-Mar-15
8:53 pm
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eileen54
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This was an odd recipe as it said to throw away the shells and I would normally put them in for flavour then remove them, I just wondered as I don't need the peel to be soft if I could get away with simmering for a shorter time .

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Tue 31-Mar-15
5:17 pm
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Xahha
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an hour would be enough for the peels, probably less in my experience. Then you could discard them and still have the extracted peel oils.

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Tue 31-Mar-15
5:26 pm
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eileen54
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thats what I was thinking Hannah I thought maybe 45mins would do.

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Tue 21-Apr-15
10:29 am
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Terrier
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Hi all, Eileen, just wondering if your recipe worked as I'm just in the middle of an attempt at a shredless marmalade as I occasionally get asked for one, I'm using up a few fruits that a bit past 'perfect' too, so have grated in the nice bits of peel, because as has been said, that's where all the oils and flavour is, I've put the pips into a muslin bag and then juiced the fruit, mainly grapefruit and oranges.

chucked a few lemon shells in to boost the setting quality but will obviously take them out, so was just thinking the same thing...surely I don't need to simmer for hours if there is no strips of peel.

Tue 21-Apr-15
1:05 pm
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brightspark
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Peel does take a while to soften, but maybe it is a good idea to thoroughly cook the peel, as then the pectin contained within it will be released, I imagine. Also depends on the thickness of the peel?

I read, here, that if you pour boiling water on it, and leave overnight, that would help with the softening process. I assume that next day will be less cooking time.

I've been making clementine marmalade - the flavour is very full of clementines. It would seem I can't make enough of it. I use a whole net of clementines plus a couple of lemons. Lovely flavour. Much in demand. ok

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Tue 21-Apr-15
10:07 pm
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eileen54
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I put some powdered pectin in mine Janet, but it didn't set well, but I think I did not boil it long enough after I put the sugar in. I don't normally make marmalade.

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Tue 21-Apr-15
10:42 pm
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Toffeeapple
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I have never made Marmalade, though I have made some jellies over the years, mostly wild fruit.

I'll try that again!

Tue 21-Apr-15
11:00 pm
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Terrier
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I added powdered pectin in with the sugar, but was then nervous of boiling it too much after adding, however, having just checked it now on my way to bed, doesn't look promising, lovely colour, but still sloppy in the jars, might give it a day or two as sometimes they settle down a bit.

have made clementine marmalade before Val, it's delicious isn't it

Wed 22-Apr-15
6:24 am
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eileen54
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I did not worry too much about mine as I do not sell it, just put it too one side to use in cakes and puddings

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Wed 22-Apr-15
9:45 am
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brightspark
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Jan, I understand about the reticence to overboiling - but would it not be better to add the pectin after it has boiled. I have done that just once, and it was fine.

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Wed 22-Apr-15
9:56 am
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Too late for that now, looks like a reboil is needed, will get some more lemons when next at shops.

Wed 22-Apr-15
10:02 am
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brightspark
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Jan, when you have to add pectin, do you mark it on the jars (for vegetarian purposes, I mean)?

Could you add a bit more pectin to your mix, to save a reboil?

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Wed 22-Apr-15
7:24 pm
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Erm, why..I thought it was made from apples or citrus fruit, never read what's in it...ooh, I'll have to look now. Oh dear, I've thrown the box away, just have the sachets in a tin, will have to research it now.

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