The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Pam Corbins marmalade recipe
Tue 29-Jan-13
2:55 pm
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

Hi everyone – could do with some advice please.

Have been busy making Seville Marmalade and produced several really nice batches….however todays one is giving me a bit of trouble.

I decided to try Pam Corbins Whole fruit marmalade with crystallised stem ginger and followed her recipe in the River Cottage Handbook series.

1kg Seville oranges, lemon juice. 1750g sugar, 250g ginger.

Boiled fruit whole in 2.5 ltrs water and left to cool – only had 1 ltre of water/juice left in pan so as per instructions topped this back up to 1.7 ltrs. Then prepared fruit and added it back to pan. However my maslin pan then told me that there was around 8 pints (the oranges contained lots of water/juice) in it but I carried on and added sugar and ginger and boiled for 15 mins.

Mix is really watery and another thing worrying me is the amount of 'bits' floating in with fruit. Lots  of the veiny threads eeek. Not sure I like the look of that plus how am I going to get it to set when it's such a thin watery mix. Should I let it cool and strain it and go for a shredless marmalade or will they dissolve enough not to be noticeable. I did wonder about this as normally I remove all the inner skin before cutting up peel but obviously you cant do this when you cook the fruit whole.

Have I got too much liquid in the pan – should I try halving it to see if it will set?

Any thoughts please?

After boiling there is approx 6 pints left in pan. Was wondering about taking 3 pints out and trying to finish it off in microwave as don't want to risk boiling it too much and ruining the taste and colour.

Learn from yesterday, live for today, hope for tomorrow.

Wed 30-Jan-13
9:39 am
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Maura,
I've done the whole fruit one before, many times but not with Sevilles, did you boil the fruit with the lid on? Surprised that if you did you only had 1 ltr of liquid left, but that's by the by now and it's more a case of rescuing your results. I think itmmay be because seville oranges are a bit like sponges and soak a lot of liquid up into their skins when boiled and thats maybe why you had less liquid left?
The whole fruit method doesn't produce quite as clear and 'pretty' looking jam as the other methods and maybe that's why you don't like the look. Try one of the threads bits and see if it is soft in your mouth, if so then I'd chose to ignore it,
The one thing I've found with the whole fruit, is the volume it makes and so once boiled I normally split the whole lot into 2 batches and do each batch separately with the appropriate amount of sugar for the volume of liquid rather than sticking to the recipe. I occasionally have a complete failure and need to reboil, but usually this works. I'd go for a rescue approach of measuring the whole volume you have, working how much sugar it WOULD have needed, deducting what you have put in, add the rest, along with maybe a bit more lemon juice and reboil. Sorry I can't be of more help.

Wed 30-Jan-13
1:28 pm
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

Thanks Jan - actually you have been a great help as just talking me through what you have done in past is what I needed to hear. I ended up splitting it into 2 lots of 3 pints and got first lot to set really easily. Decided to leave bits in and do a taste test and was shocked at how bitter it tasted (but threads had dissolved and not noticeable). Is this method more bitter because the inner skin and pith are all included?

You were so right about ignoring amounts of sugar on original recipe. I kept adding more till it tasted right and also tried adding some honey rum liquer to this batch to smooth out the bitterness. The peel was so soft and squidgy after the boiling (I now realise I left it too long, hence the loss of liquid) I could only cut it into fairly chunky pieces. I did pop a heat proof plate on top of oranges in pan when boiling and covered pan with tin foil but shouldn't have boiled/simmered for so long - but recipe said 2- 2 1/2 hours which is what I did.Taste is now good and hubby really approves of it but it's not to my liking.

Was so knac.......err tired after all of that that I have left other half until today to tackle it with a fresh approach.

Believe it or not my favourite marmalade - and I can't get enough of it is still the leftover one. Made with leftover halves of lemon and oranges it always sets beautifully, is light and clear and I think the taste is scrummy.

Thanks again Jan wave

Learn from yesterday, live for today, hope for tomorrow.

Wed 30-Jan-13
10:40 pm
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

You're right Maura, the whole fruit method is a more bitter tasting marmalade, due to the fact that everything is in there near enough, I like a really strong marmamlade so it suits me, and it so easy, but I only use it for the 3 fruit one, when I do my other popular red grapefruit marmalade, i always go through the palaver of peeling the fruit, and separating the flesh from the membranes.

Thu 31-Jan-13
12:17 am
Avatar
eileen54
Somerset

Supreme Being
Members

New members
Forum Posts: 4396
Member Since:
Tue 1-Jan-13
sp_UserOfflineSmall Offline

is there a recipe for the leftover marmalade?

Never give up Tomorrow is another day.

Thu 31-Jan-13
9:03 am
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

I first saw this delicious marmalade on a You Tube video and followed his instructions but have to say I did add more lemon halves than he appears to have done and also I added some oranges – ordinary sweet ones. It's very adaptable and you can make it pretty much  to your own taste.

Also there is a thread on here somewhere all about left over marmalade and I think Fiona has a recipe for it as well.

My freezer is full up of lemon and orange halves and I love that I can use everything up.

Give it a try – it makes a delicious light flavour – not too bitter at all.

Learn from yesterday, live for today, hope for tomorrow.

Thu 31-Jan-13
1:59 pm
Avatar
eileen54
Somerset

Supreme Being
Members

New members
Forum Posts: 4396
Member Since:
Tue 1-Jan-13
sp_UserOfflineSmall Offline

thanks maura it looks pretty easy and i like the idea of using leftovers.  Don't have enough jars yet as i have rhubarb and ginger jam and blackcurrant and apple to do first. have the fruit just sitting in the freezer i brought it back from my garden in somerset last summer and haven't got around to it yet.

Never give up Tomorrow is another day.

Sat 2-Feb-13
12:45 pm
Avatar
Rob12
London, UK

Knowledegable
Members

New members
Forum Posts: 274
Member Since:
Sat 9-Jun-12
sp_UserOfflineSmall Offline

I use the whole fruit method for seville oranges - the bitterness disappears quite a lot over the course of six months to a year.  After six months it is tolerably bitter, at one year it is sweet.  Did you add molasses?  This makes a darker marmalade so the bits are much less obvious.

 

Despite following the rules for testing for a set, my second batch of blood orange marmalade set very soft.  Am disappointed as this is a batch due for market.  So am debating reboiling the mix.  Or should I just label it as soft set marmalade?

Sat 2-Feb-13
2:55 pm
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

Hi Rob, personally I would reboil it - probably will set fine after 5 or 10 mins so wont ruin the flavour. As you can see from my opening post I actually ended up cooking mine in 2 batches and the 2nd one (which had been sitting in fridge in a covered glass bowl) only took a further 5 mins to set really well.

I sell a lot of my produce - but only ones I am really happy with and whilst a soft set jam is OK I'm not sure about a soft set marmalade. I did make a satsuma jelly once which was lovely - sort of honey/orangey flavour and that set quite nicely.

I'm not terribly keen on the really bitter taste you get using the whole orange method but I know lots of people prefer a bitter marmalade so hopefully I have enough batches to suit all tastes....time will tell.

Good luck with yours - let us know how it turns out.

Learn from yesterday, live for today, hope for tomorrow.

Mon 11-Feb-13
11:05 pm
Avatar
Amanda
New Member
Members
Forum Posts: 2
Member Since:
Fri 21-Sep-12
sp_UserOfflineSmall Offline

Hi wave

I too have made the whole orange marmalade today and having a problem with the shred in the marmalade, slowly simmered the whole oranges for 2 hours until soft, done the normal separating from skin and shredding then added back into the pan with the liquid. Recipe said to simmer reducing the liquid by 1/3 before adding the sugar, the marmalade has not set and the big problem I am faced with is the shred has gone hard confused .  Any ideas why, this I have read can happen if you boil the fruit at the first stage. 

Tue 12-Feb-13
9:02 am
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Hi Amanda, welcome to the forum, hope this helps.....
I can only assume you've boiled it for too long with the sugar in, trying to get a set, and the shed has started to crystallise.
If you think it's still edible, then I would add the juice of a lemon or two and reboil. If you have a lot of liquid - more than 3 pints, I would do it in 2 batches, its a pain, but as I've me tinned before, my electric cooker never seems to get the mixture up to a full rolling boil if I have more than around 3 pints.

Tue 12-Feb-13
11:01 am
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

Hi Amanda

Jan (Terrier) is most helpful when you have problems and has helped me rescue a few disasters along the way. The main thing is don't panic or give up. Unless it is burnt or really tastes awful then almost anything can be recovered.

I found it really set almost immediately when I split the quantity into 2 lots. Keep tasting it as well - not hot but put some on saucer and see if it is setting and taste the cooled tester. I ended up adding some more sugar because I think the liquid was too much and there just wasn't enough sugar overall.

Pam Corbin gives the quantity of liquid as 1.7 litres to 2kg of sugar for the whole fruit method.

If you heat up your marmalade gently until it is just warm it will be easier to pour or ladle some of it out into a bowl. I'm lucky as my big maslin pan has measurements on the side and it showed I had 6 pints in the pan so I ladled out 3 pints.

Don't worry too much about the shred - if people dont like it then they can leave it on the side smile but I'm sure it will be fine. Good luck and let us know how it turns out.

Learn from yesterday, live for today, hope for tomorrow.

Wed 27-Feb-13
12:45 pm
Avatar
eileen54
Somerset

Supreme Being
Members

New members
Forum Posts: 4396
Member Since:
Tue 1-Jan-13
sp_UserOfflineSmall Offline

mauramac said:

I first saw this delicious marmalade on a You Tube

Hi Maura

looked at the you tube video but did not save meaning to go back later and copy the recipe, the link does not seem to be in this post anymore could you please re post it for me

Never give up Tomorrow is another day.

Wed 27-Feb-13
1:14 pm
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

Hi Eileen

I always have to Google it myself as never remember to save it but have now written it down and stored safely in my little notebook.

I confess to adapting this recipe a bit to suit our tastes. For instance I use mixed amounts of lemon halves and oranges and looking at the quantity of lemon halves in his pan I think I use more than he does. I tend to use fresh oranges I have in the fruit bowl but you could just use lemons if you want a lemon marmalade of course. I just thought his end result looked a bit insipid and colourless.

I also use fresh orange peel cut into strips and hung into pan in a muslin bag when first boiling all the used halves up because if you wait to add the strips to the juice when boiling to make your marmalade it does set very quickly so any peel you added at that stage would still be quite hard.

Sorry – does that make sense? Just re-read it and bit muddly but have some quince jelly cooking at the minute so don't have time to rewrite it. Let me know if it doesn't make sense and I'll update it later, but thought would get the link to you asap.

wave

Learn from yesterday, live for today, hope for tomorrow.

Wed 27-Feb-13
1:32 pm
Avatar
eileen54
Somerset

Supreme Being
Members

New members
Forum Posts: 4396
Member Since:
Tue 1-Jan-13
sp_UserOfflineSmall Offline

thanksbig_hug

Never give up Tomorrow is another day.

No permission to create posts
Forum Timezone: Europe/London

Most Users Ever Online: 262

Currently Online:
24 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10485

danast: 10232

Aly: 9421

Sooliz: 7980

Hattie: 6920

Ambersparkle: 6665

JoannaS: 4800

Terrier: 4518

eileen54: 4396

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15365

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2244

Posts: 122511

Newest Members:

breckjensen, Dennisreick, RobertTus, DonaldPhest, Aaronawasy, spetperslimogqui

Moderators: Toffeeapple: 16217, AdminTA: 10

Administrators: fn: 321, Danny: 5514


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder