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Tangerine marmalade with.....?
Fri 6-Sep-13
2:50 pm
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Terrier
York

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Hi folks, thinking caps on please
Got a job lot of tangerine the other day for 50p per bag, these are big proper tangerines, not satsumas or such, I've got a batch on the simmer at the mo, but I think tangerine marmalade on its own sounds a bit plain....any suggestions to jazz it up a little?

Fri 6-Sep-13
5:39 pm
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brightspark
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I love it as tangerine marmalade, but what about this one.

The Greedy Gourmet offers some extra flavours, though scroll down - a lot. She talks about her non-existent grandparents and how she met a new grandma!!

Look at all the variations that Fortnum & Masons sell!

Some ideas for you! big_hug

Good luck! ok

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Sat 7-Sep-13
6:23 am
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Aly
Normandy France

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I have three jars of leftover marmalade waiting in my cupboard. That has tangerines, oranges and mandarins and my check taste was yum! Nearly finished my current jar of black currant jam and am looking forward to the marmalade.

Trying to enjoy life as it is

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Sat 7-Sep-13
9:00 am
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Terrier
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Tue 22-Sep-09
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just tried my first batch plain and i have to agree Val, it does taste lovely on its own.

I have also experimented and used citric acid to replace extra lemon juice and it adds a lovely zing to the flavour. sharpens it up a bit.

Sat 7-Sep-13
9:51 am
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mauramac
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Fri 9-Sep-11
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Jan I made a satsuma one last year from the juice alone and it was heavenly - it actually got better after keeping it for a while. Lord knows what I did to it but it was quite sticky and had same texture and taste as a runny honey with lovely orangey flavour. I keep meaning to have another go at it but I bet I can't repeat it big_laugh

Have just found my notes - it was a bit of trial and error one and I know you will manage it a lot better than me but I thi is what I did.

Squeezed the juice from satsumas plus 2 lemons.

Put halves of all the fruit into a pan (plus some frozen peel) and the squeezed juice + water to cover and brought to a boil and then simmered for couple of hours.

Strained everything and got 2 pints juice.

Added 2 lb sugar + juice half a lemon and boiled high till achieved a set. The set was a bit loose so I did add a very small amount of Certo (which might account for the honey like texture).

This potted up into 3 medium size jars and 1 small jar.

I wouldn't use Certo again now unless I was desperate but made this when I was really really unsure about what to do - unlike now when I am just a little bit unsure big_laugh big_laugh big_laugh I can hear you laughing!!

 

Sorry this doesn't help with your original question - but maybe on it's own will be just fine. The only other suggestion I could think of was maybe some booze - a liquer perhaps?

Do you buy citric acid at the chemist - and how much did you use? Sounds interesting.

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

Sat 7-Sep-13
10:41 am
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Terrier
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I think I bought the citric acid originally for making bath bombs, but cant remember, I really like the flavour it seems to add, but to be sure I need to use it on a recipe Ive done before in place of lemons.

I rarely squeeze lemons for marmalade as I always freeze any shells that I've used for anything else and then chuck a handful in when boiling up the citrus fruit. 

Ive gone for a basic tangerine marmalade and it tastes divine, just stuck a pic on facebook of the 'left overs pot'...this is the little pot of the left overs that arent enough for another jar, for home consumption. we have several of these little pots in the fridge at any given time and the boys have to take pot luck as to what's in them. Hence Mike once eating red onion marmalade on his toast.

Sat 7-Sep-13
11:58 am
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brightspark
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Terrier said:  

 Hence Mike once eating red onion marmalade on his toast.

Oh, that made me laugh - I can just picture Mike's face ......  big_laugh   big_laugh

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Sat 7-Sep-13
10:44 pm
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Terrier
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He said it was a bit strange and wasn't sure it would be a big seller - idiot! - see what I have to put up with.

Sun 8-Sep-13
10:03 am
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brightspark
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Terrier said:

He said it was a bit strange and wasn't sure it would be a big seller - idiot! - see what I have to put up with.

big_laugh    big_laugh 

"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"
Sun 8-Sep-13
5:42 pm
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mauramac
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We have same problem here Jan, lots of little pots, no labels, all the bits and pieces left over after potting up. However....I have to say that Richard is well used to being used as my 'tester' so he copes pretty well with anything a bit unusual he samples by mistake eeek but I often hear a grumble about 'no labels' mutter mutter. I tell him I'm economising whistle

Crab apple jelly made yesterday (tick)

Hot Apple and Chilli Jelly made today (tick) really love this one, so pretty with all the chilli flakes set into it.

The old back was aching a bit so have had to leave the Fragrant Mango & Apple chutney till tomorrow, but quite pleased with my efforts.

I am always astonished and full of admiration for your output Jan - you are a one woman preserve making machine.....full respect welldone

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Mon 9-Sep-13
11:30 am
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Terrier
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Thanks Maura, I fancy a go at the hot apple and chilli jelly, which book is that from? Got loads of nondescript sour-ish small apples ( not crab apples) from the tree at the bottom of our lane yesterday, and more brambles, no one seems to be picking them this year, normally I'm beaten to them by the dog walkers who use our green lane as a public right of way - which it isn't.

Mon 9-Sep-13
12:09 pm
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mauramac
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I used the one on here for the Hot Apple & Chilli Jelly - I tweaked it a bit as you know. I boiled then steamed some more apples (just small green windfalls) and chillies and got another nice pot of juice from this and added some of the crab apple juice to make up to 1200ml and added the sugar and boiled it till it set - about 15 mins. It was setting very quickly by this time (it went all of a sudden) so I added some dried chilli flakes and swirled them around and potted it up. It looks really pretty.

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Tue 10-Sep-13
12:01 am
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Terrier
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Will give it a try on Thursday, my next free time off .

Tue 10-Sep-13
5:59 am
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Aly
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Just had my breakfast....white bread toasted ( home made) Normandy butter and a spoonful of my leftover marmalade. Yum! The marmalade is rather a firm set, not quite needing the pneumatic drill, but the taste is lovely. Will definitely be making this again. I hadn't realized how much I missed real marmalade. Busy saving skins in the freezer for the next batch.

Trying to enjoy life as it is

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Tue 10-Sep-13
11:36 am
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mauramac
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Snap! well almost Aly. I made a loaf of seeded white bread in my bread machine yesterday and had that this morning with jam I made in the microwave yesterday. I had a small selection of fruit I needed to use up – raspberries, blackberries, blueberries and a few strawbs – in total about 1lb. Too little to do in my big maslin pan so decided to try the microwave again and it really is a doddle for small amounts. Potted up 3 small jars of beautifully rich fruity jam. I love that you can turn little bits and bobs of fruit into such a tasty treat.

My leftover marmalade seem to vary with each batch but is still my favourite marmalde of all the ones I have made. Mad isn't it? Leftover lemon halves and a couple of oranges and its heaven. Last batch I over cooked a bit but the result is a sticky honey like texture which everyone oohs and aahs over. Of course it was accidental but I'll take credit it for it anyway whistle

I don't sell this one and it's just for us and family and it gets used up very quickly.

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