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Hattie - WI Marmalade recipe
Wed 27-Feb-13
10:45 am
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mauramac
Kent

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Hattie - yoo hoo wave

Somewhere on here you mentioned a recipe for marmalade where you put everything into a liquidiser and said how nice it was. Have trawled through quite a few threads trying to find it but you know how we ramble off topic it could be anywhere wink

So...can you throw it my way again please as I like to try different recipes for marmalade which we love more than jam.....well maybe not more.....we love them all to be honest big_laugh

Thanks

Maura

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Wed 27-Feb-13
3:13 pm
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Hattie
Bucks/Oxon Border

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Link here, Maura 

I honestly don't remember posting it (old age, maybe ) but I hope this helps !!  laugh

Good luck.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 27-Feb-13
3:30 pm
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mauramac
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Thanks - I promise to write it down this time!

I'm sure it must have been mentioned in amongst the other topics and it stuck in my noddle - well something has to big_laugh

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Thu 28-Feb-13
8:16 pm
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JoannaS
Latvia

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I find the best way is to use google and then add cottage smallholder forum into the search and that gets me there quicker than trying to trawl through threadscheers

Thu 28-Feb-13
9:20 pm
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brightspark
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I posted a recipe for ecoGeorge - he wanted to know what to do with a lot of Satsuma skins, and not wanting to waste them, I suggested this method. Not sure if it is the same as you wanted, though!

It is thicker looking, and not 'jelly-like', but does have a lovely flavour!

Any help? smile

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Mon 17-Jun-13
11:32 am
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brightspark
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I'm making a batch of my peel marmalade this morning. I had frozen a 2lbs-jamjar full of apple pectin which has been added to the mix, and also 4 lemons. I just hope that it does set ... we'll see. whistle

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Tue 18-Jun-13
8:39 am
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brightspark
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Set? I'll say it's set! The flavour is really good, and very citrus-y.

Made 5 jars in all - should see us through the fortnight! laugh

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Tue 18-Jun-13
8:43 am
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eileen54
Somerset

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I could do with you in my house, it takes my hubby a month to eat a jar of marmalade, and I don't like it, but I have all these recipes I want to try and a cupboard overflowing with marmalade so daren't make anymore

Never give up Tomorrow is another day.

Tue 18-Jun-13
8:53 am
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mauramac
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Sounds delicious - I found mine set brilliantly as well, which I put down to using all my leftover lemon halves as I didn't have any apple pectin at that time. It's so satisfying using up the leftovers isn't it?

Wish I could say the same for my apricot & mango jam I made yesterday frown The taste is fantastic but it is a very loose set and I'm dithering about boiling it again. I used 3/4 of a packet of powdered pectin - the Tate & Lyle one, and now wish I had used the whole packet but when I added a whole packet to my strawberry jam it seemed to set a bit too firm so I thought would use less this time. Silly really - different fruit so maybe should have just gone for it.

I'm so pleased with the actual flavour of my jams this year - really intense and lovely clolours but still struggling with achieving perfect set. I did the saucer test for the apricot jam and it seemed fine when it cooled so I potted it up - then about half an hour later I noticed the test jam on the saucer seemed to have gone bit runny and sure enough the potted jam didn't set firm.

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Tue 18-Jun-13
11:43 am
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brightspark
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Maura, I have found the same, if it's any consolation. You think they are ready to set, then have to use a spoon to get it out of the jar! steam

I added 4 lemons to mine, so I guess that helped enormously! laugh

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Fri 21-Jun-13
7:55 am
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Terrier
York

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I've had the same problem with my latest batch of nectarine and amaretto, it set fine on the saucer, then mike had some for breakfast the next day and he said it was rather runny, I refused to accept my error and said it was supposed to be a soft set jam. ; )

Fri 21-Jun-13
9:03 am
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Xahha
Suffolk

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Sometimes when a soft set appears after an initial good set, it could mean that there is an enzyme at work breaking down the pectin structure. This could have come from something that was not deactivated enough in the cooking, or it is a post boiling contaminant like a yeast or mould from the air.

Industrially I have seen gels do that in other products- and sometimes it is nothing you would expect that has caused that - I once had to ditch several thousand litres of a thickened milk product because there was a minor ingredient in the formulation that was supposed to prevent something else happening that caused the thickener to shrink and give up its liquid again, and the whole product went thin. But an identical second batch using the same formulation made the same day, was perfectly OK the next day- I think that is an example of Murphy's law or something.

 Are we having fun yet? I am!

Thu 4-Jul-13
9:51 pm
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Terrier
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You can call it a conserve, tradionally that's a very soft set jam, sounds quite posh.

Fri 5-Jul-13
6:14 am
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Aly
Normandy France

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As long as I can spread it on my toast I am happy. I just love homemade jam and marmalade! I am currently using last years blackcurrant jam that you need a pneumatic drill to get out of the jar. Masses of blackcurrants in it and great flavour.

Trying to enjoy life as it is

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Fri 5-Jul-13
8:56 am
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brightspark
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Yes, Aly, if there's one thing you can rely on, it is that blackcurrant jam will set!  laugh

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