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Sevilles are back in town!!!!
Sat 25-Jan-14
1:08 pm
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Ambersparkle

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Sorry, to show my ignorance, but do not know what a Membrillo is, and have never tasted a Quince.  Am going to make Marmalade shortly, using my usual tin of Mamade, with a tin of crushed Pineapple.  Am totally out of it.    I should add have made it with Seville Oranges in the past, but very strong flavoured for my taste.wave

Sat 25-Jan-14
1:57 pm
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OlgaO
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Mmmmmm marmalade with crushed pineapple in- that sounds fantastic!!! Does it set well - I have read about pineapple containing enzymes that hinder it?

A far as I am concerned whoever thought up Mamade is a hero, that stuff is great!

Sat 25-Jan-14
3:07 pm
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Ambersparkle

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Hi Olga, yes, Mamade is a life saver, got to have my Marmalade on Toast for Breakfast.  I have made it for years with a tin of crushed Pineapple in, it's lovely.  Just use the juice in place of Water, you will need some Water to top up of course. No mess, quickly made yum yum!star   Never had any problems with a set, maybe because it is tinned.wave

Sat 25-Jan-14
3:15 pm
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mauramac
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I was given several tins of Mamade by my grandsons one Christmas because they thought that was where marmalade came from and I have to say it was lovely. Never thought to add pineapple to it - what a great idea. Must be lots of things you could add thinking about it. I did add whisky to one batch ......which was nice.

 

Just decided I need a pressure cooker so need to do a bit of research now.

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

Sat 25-Jan-14
3:34 pm
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OlgaO
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Right, I'm now going to have to make a batch of marmalade with pineapple- what size tin of pineapple do I need to buy?

Sat 25-Jan-14
3:40 pm
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Ambersparkle

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I have even chopped up a small tin of Rings when that was all I had in Cupboard, but a medium tin of crushed Pineapple is best. I have used Whisky in Mamade as well, I like it but my daughter does not, very handy for last minute Xmas Presents, though.

Sun 26-Jan-14
11:22 am
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Terrier
York

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Maura/Olga

i have a large derp stock pot but Ive not used it for jams and chutneys for a while as I had a problem with stuff sticking, even though it has a thick bottom, the same as my maslin pan. i suppose as it doesn't have sloping sides like the maslin pan  which obviously allows for more evaporation, it also allows for more heat to be retained. Might give it another try some time. Must say I was very impressed with the aga for chutney making at the place I was dog sitting, although I assume due to the responsiveness of the heat control! it may not be as good for jams and marmalades.

on the fudge front, I had a pretty simple recipe for fudge that I've made and sold on my stall before, it uses whipping cream rather than condensed milk and I usually have a go at it if I notice whipping cream on offer in the shops. I'm sure I've posted the recipe on here in the past, possibly called Baileys and white chocolate fudge, it is most definitely a seller and makes quite a large batch.

Sun 26-Jan-14
3:40 pm
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brightspark
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Jan, your fudge sounds nice - mmm, yum! ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sun 26-Jan-14
4:00 pm
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mauramac
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Jan - that fudge also sounds yummy - I'll have to look for it i_am_hungry

The regulars I get at the Community Hall are a great bunch and love anything with a drop of alcohol in it so Baileys Fudge sounds like a winner to me big_laugh

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

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