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Sevilles are back in town!!!!
Fri 3-Jan-14
10:45 pm
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OlgaO
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Happy New Year to all!!!

I have seen Seville oranges in my local Co-op today (£2 a kg- same as last year.. and the one before- not bad), and being the corner-cutter that I am, I am wondering if I could perhaps cook 2kg fruit/4kg sugar batch in one go...

Do you think it would work, or has anyone tried this, and were you happy with the result?

Many thanks 

smile

Tue 7-Jan-14
9:54 pm
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Terrier
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Olga, you may find it takes a absolute age to reach setting point for such a large quantity.

Wed 8-Jan-14
8:33 pm
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OlgaO
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I think I may have a go and try and do this- if I end up with dark marmalade so be it!

Thu 23-Jan-14
1:18 pm
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mauramac
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Olga - I have same problem with so many Seville oranges to use up but I believe you can freeze them whole to use later on in the year. Or maybe prepare the peel and juice and freeze it all separately - that what I'm going to do. £2 is very expensive - we paid £1.69 per kg for ones at our local farm shop and Waitrose had small organic ones reduced to £1.39 per kg (in little boxes).

I used 1kg for my first batch and recipe stated 2 litre of water to do the initial 2hours simmering. It did reduce down but after adding the sugar I still ended up with 3 litres of mix in the pan and this took forever to get a set. It did make 8 x 1lb jars and tastes lovely but I worry the flavour is lost with all the boiling. Delia has a recipe here which I think solves the problem as it is simmered for ages and produces a dark deep flavour which might be worth a try (not too sure how this works as I thought you HAD to get it to boil in order to get a set and for it to keep) but who am I to question Queen Delia whistle

Let us know how it goes for you.

Maura

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

Thu 23-Jan-14
1:36 pm
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Xahha
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That Delia recipe is similar to OH's, except she starts with 2 lbs fruit (just under a kilo) and does not go for the very dark finish either. She does keep the pips and the sieved fruit pulp in a muslin sheet tied up,  and adds that back in at some stage. I can't be precise as to what she does, but it produces lovely marmalade.

 Are we having fun yet? I am!

Thu 23-Jan-14
3:26 pm
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OlgaO
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Maura, my local Waitrose have Sevilles at (reduced price) of £1.71!!!!! Anyway, I just had some from my friendly grocer, at a bit less than that, and no excess packaging, so I am ver happy indeed. I have frozen all of them for now, filled bags with 1kg oranges and 2 lemons in each. I have tweaked the traditional recipe so I can make three batches in one session: pressure cook the fruit with a pint of water for 10 minutes, when cold scoop the pulp out and push it through the sieve-I use colander and sieve attachment on my Kenwood mixer. Whilst the mixer is pureeing the pulp I chop the peel with herb scissors. Peel and pulp go into preserving pan with another pint of water and 2kg sugar, usually it sets within 10 mins boil, and yields some 8-9 12 oz jars. The resulting marmalade is not crystal clear as the pulp is in, but it has a very full flavour, plus I don't throw so much away...

On anothr note, I have recently made some huge batches of chutney and borrowed a very large Le Creuset type pot so I could have two on the go at the same time. The chutney in borrowed pot reduced much quicker than in my preserving pan and I'm wondering if this may be better one to use for all my preserving?....

Fri 24-Jan-14
9:22 am
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brightspark
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Aly, if you read this - try to get some Seville oranges while you're in the UK!

ok

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Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Fri 24-Jan-14
11:12 am
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mauramac
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Sounds interesting Olga and as there are so many ways to make marmalade it's whatever suits you and your taste I think. I do prefer mine to be nice and clear so I do tie up all the pips and pulp in a muslin bag and add it to the pot that way. Give it all a good old squeeze to get everything out or as I did with this batch I pop the soggy bag and contents into a very small pan with a drop of water and bring it to the boil whilst squishing it - then I pour this mix back into the pan so I waste nothing. This results in a very small amount of pulp of membrane & pips at the end.

Waitrose here in our village isn't a big store and we seem to get quite a lot of bargains - I thought this was good value as the oranges were organic so I didn't have to worry about there being any wax on the skins, although I still gave them a good wash. They came in a little cardboard box which we save for the Scouts recyle bin so all in all no waste. Unrelated- but Scouts raised over £5,000 last year from their paper recyling and they do such a good job of keeping lots of the local children amused and educated (and off the streets) we do like to support them.

I'm on the look out for some bigger pans for marmalade and chutney. I was given a very old aluminium pan which was huge and very heavy. I used this for my chutney and it was great but now the surface is getting pitted so it has to go. The elderly lady who gave it to me used it for all her preserves including chutney she tells me, but I don't think aluminium is good for this purpose is it? So back to the internet search for some pans!!

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

Fri 24-Jan-14
11:57 am
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OlgaO
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Maura, have you seen these?

Pots.

I have had a feel in store and they are hefty ones- I'd go for one if I had room/money for yet another pot!

I was wondering, have you thought of making fudge for your charity stall? It isn't too difficult to make, and you could get a good profit margin. I make it quite a bit, mine is something of a cross between fudge and tablet and very yummy- I am happy to share my recipe if you want it. Obviously, there are thousands of recipes online...

As for Waitrose's oranges, the ones I can buy are the same as you described- I really am surprised a the price difference!!what_the_heck

Fri 24-Jan-14
12:55 pm
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mauramac
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Olga - I would love your fudge recipe - sounds like a good idea to me. I already have those little cellophane bags and ties so could use those to package them up (not sure how many would make it to the market tho as I love fudge) whistle What would I charge....will have to think about that but I'm really keen to give that a go.

I made some membrillo at Christmas and potted it up in jars instead of normal way and everyone went mad for it - had lots of really good feedback and more orders. I use the quinces for jelly and made membrillo for us to avoid wasting the pulp but had so much thought I would try putting it in some small jars to see if anyone interested. If you don't try you don't know what will sell. I also made individual apple crumbles last year as had huge amount of Bramley apples given to me but they didn't sell very well at all.

Thanks for stockpot link also - we do have a makro not too far from us in Charlton so I'll check that out.

No idea why the prices vary from store to store - not right is it?

Just sent hubby out on mission to buy some more as I'm def going to try freezing some this year.

Thanks again - so grateful for your help wave

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

Fri 24-Jan-14
2:16 pm
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OlgaO
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Hah- funny you should mention membrillo- I have just chopped up a huge batch into 8 chunks and really don't know what to do with it!! Perhaps I should have put it in jars too?

Fudge/tablet

1kg sugar

250g butter

400g tin condensed milk

1/2 above tin milk ( to help sugar melt)

1 tbsp liquid glucose 

3tsp vanilla ( I use either Nielsen-Massey or Taylor & Colleridge ones, though I'm thinking about making my own these days)

I make this in 6 litre pressure-cooker pot- it has high sides and this LOVES to spit! Please be very careful, wear long sleeves and have a damp cloth at hand to wipe any spits-this stuff burns and it hurts!!! Also, never try to lick the spoon after scraping the fudge into the mould- it is soooo tempting but much too hotlaugh!!

So: melt the butter with condensed milk, add the sugar, milk and glucose, cook on low heat until all the sugar is melted- then increase the heat and stir most of the time. I scrape the sides of the pot as I stir so no sugar crystals remain there.

The fudge should be ready when thermometer shows 115C or when a droplet in iced water forms soft pliable ball. I have found my fudge would never set  when I did this so I usually compare the colour to my wooden worktop- when it is looking a little lighter it is getting there. Also, it will have thickened at this point, it will feel like thick batter rather than thick liquid.

Take the pot off heat and plop it into sink filled with cold/lukewarm water, leave it for a minute or two. Then back to the worktop and mix with hand mixer- it will start to thicken and when I see the beaters leaving the pattern I add vanilla, mix it through and pour it into a square silicone cake "tin". (a normal tin will be fine, lined with baking paper). Scrape the sides of the pot with a silicone spatula, smooth the top of the fudge. Leave to set a bit, some 20 minutes, than score the fudge. It is best to leave it overnight to cool, next day break it up along scored lines and bag!!

This is my basic recipe, I have added all sorts of things to it ( rum and raisin, walnut and cranberry, ginger, chocolate, spices, lemon extract...), however vanilla always sells the best. I price it £2 for 200g bag...

Fri 24-Jan-14
6:39 pm
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mauramac
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Olga - that is brilliant. So clear and with all the helpful notes that make trying something new much easier.

I have phoned Makro this afternoon and they are going to hold one of those pots for me till Monday. They will also give me a trade card as we are a registered business, all be it a non profit making one. I can get my sugar there and also any other jam making stuff I need, so I am really very grateful to you for pushing me in that direction. I have tried before to get a card from them but they were not so helpful as they were today. Being registered with the local Council has helped enormously!

As for the membrillo - I have read and re-read many recipes for quince paste over and over and only once did I see the suggestion to put it into jars so I never bothered to do this until Christmas. I don't know why it isn't suggested more as I can see no good reason not to do it this way. It is nice to make little moulds or a large slab cut up into squares (like your fudge) but it just doesn't keep as well so I thought, well nothing ventured, nothing gained. It worked fine for me so now I do it all the time. Just used the last of my huge supply of free quinces given to me by a local lady who has a huge tree of them. I do have a huge amount of quince juice in the freezer so I'm hoping it will last till quince season is back with us.

All in all a good day - thanks to you big_hug

Will let you know how the fudge goes - just wondering if I could do it in the slow cooker to avoid the spitting but maybe it wont get hot enough.

I might just get the taller stock pot from Makro's wink

Thanks again

Maura x

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

Fri 24-Jan-14
8:29 pm
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OlgaO
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Very happy to help- I hope you enjoy it as much as I do! I have also finished my quinces this week, made room for the oranges! Oooh another quince goody- I filled a 2 ltr Kilner jar with chunks of quince ( windfalls), covered them with vodka, left for a month and then added 250g of sugar. Left for another two weeks, decanted and gave to super happy recipients, I had a bit too! ( I don't really go for spirits but this is soooo good!)

Maybe another idea for your stall next season?

Sat 25-Jan-14
10:06 am
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brightspark
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Oooh, Olga, that sounds definitely something to think about ! ok  ok

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Sat 25-Jan-14
11:40 am
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mauramac
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.....sorry no time to reply I'm busy searching for a 2lt Kilner jar..........it's here somewhere runaway

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