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Marmalade - HELP
Thu 1-Dec-11
11:39 am
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Hattie
Bucks/Oxon Border

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Chris,

Maybe it was doubling up the recipe ( 2 tins of marmalade fruit etc. instead of the previous 1). It would obviously have taken longer to cook & therefore be stirred for longer. That is why people warn about increasing  quantities. Just an idea.........ponder  confused 

Did you use the same pan as the first batch? Or if you used another larger one were they made of the same metal & of the same thickness. All these things seem to me to make a difference.

 

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

from Les Miserables

Thu 1-Dec-11
11:43 am
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paperman
Saxmundham, Suffolk

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Thanks Hattie, I used the same pan, in fact I always use the same pan. Maybe it is the doubling up, it is all I can think it would be then the extra stirring, who knows....

I have reached an age where my train of thought often leaves the station without me...

Fri 16-Dec-11
4:33 pm
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mauramac
Kent

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Chris, just seen this thread. Guess what my 2 grandsons bought me for Christmas???

2 tins of Marmade (different flavours) surprised.

We have exchanged gifts early this year as they are off to Lanzarote for Christmas and they were desperate for me to open them.

After reading your notes I will make sure to only cook 1 tin at a time wink

The strange thing is I really squeezed the jelly bag when I made up the leftover lemon & orange peel marmalade and fully expected it to be cloudy but it is as clear as anything. Sometimes, there seems to be no logic to this jam making lark.

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

Fri 16-Dec-11
5:06 pm
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paperman
Saxmundham, Suffolk

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Maura, it is very good. Only pride will have me buying fresh Seville's when they are in season. I don't know what made it go cloudy but that has had no effect on the taste. Don't forget to bung some whisky in it, for medicinal purposes!!

I have reached an age where my train of thought often leaves the station without me...

Fri 16-Dec-11
8:04 pm
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veronica
France

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I actually found a tin of Mamade in a local supermarket with an English section! I was  amazed, I haven't seen one since about 1979 🙂 I made a batch and it looks beautiful, very clear. It's sweeter and much lighter than my home-made marmalade using Fiona's recipe -- we like it to be quite bitter. I only had half a jar of the home-made left though, and won't have a chance at any more bitter oranges till February.

Fri 16-Dec-11
8:29 pm
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paperman
Saxmundham, Suffolk

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Veronica, I sort of play with it as I make it, I start by adding a healthy dollop of lemon juice because I am not too keen on these things being too sweet and then add maybe half the recommended amount of sugar and work from there, as it all boils down of course it actually gets sweeter anyway as the liquid evaporates away. I also threw in a cup of whisky, at the end, in the two lots I made using Mamade, for medical reasons.

I have reached an age where my train of thought often leaves the station without me...

Sat 13-Oct-12
4:59 pm
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mauramac
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Chris

I'm just boiling a batch of my leftover lemon halves along with some oranges and apple cores etc to make leftover marmalade and remembered your medicinal 'whisky' comments so looked back on this thread to see how much to add and when.

You mention a cupful but dont say when to add it. I'm curious about adding alcohol to jams & marmalade because I guess the actual alcohol content evaporates if added when boiling fruit.

One lady told me she added a drop of port to each jam jar just before potting up her plum jam smile and I thought mmmmmm that sounds good but have not been brave enough to do it yet in case it stopped the jam from setting ponder

 

So....how much whisky would you suggest for my marmalade - bare in mind it's not as robust as the heavier Seville type or the marmalade made from tin stuff - and do you throw it in when fruit is boiling or after it has been strained through a jelly bag.

Hope you are keeping well and up to date this year with all your Christmas preps brightsparklystuff

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

Sat 13-Oct-12
5:10 pm
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paperman
Saxmundham, Suffolk

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Maura: Yep, whisky.

 

I would add it just before it goes into the jars, whilst is is still a bit runny and has cooled a bit, stir it in. Don't be too alarmed if it fizzies and pops a bit as the alcohol flashes off and don't smoke whilst you are doing it either, naked flames and all that.

 

As to how much, quite honestly I don't know, I start off with a cupful and then I have a glass full and then maybe I have a taste and add a bit more but usually that is plenty, for both of us...

 

I haven't started yet but have my list, I am also for the first time going to make Christmas Puddings using my old Gran's recipe from the 1950's probably turn out more like Haggis than pud but there you go...

I have reached an age where my train of thought often leaves the station without me...

Sat 13-Oct-12
8:02 pm
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mauramac
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paperman said:

Maura: Yep, whisky.

 

As to how much, quite honestly I don't know, I start off with a cupful and then I have a glass full and then maybe I have a taste and add a bit more but usually that is plenty, for both of us...

 big_laugh big_laugh big_laugh

hic big_laugh

Thanks - made me laugh on a day that has been full of sadness for us - I needed that ok

 

Good luck with the puddings - brandy bottle to hand I hope wine

 

The aroma of lemons and oranges flooding the house at the moment is divine smile

 

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

Sun 14-Oct-12
10:39 am
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Terrier
York

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Maura

Hope the marmalade was a success, the only comment I can give about adding alcohol, is when I made the nectarine and amaretto jam, with the first batch I thought I had left the jam to cool for long enough before stirring in the amaretto, but I hadn't, and the whole pan boiled up again when I added the alcohol, so you really do need to let it cool a bit.

I would also recomend putting a tablespoon or so of it in each jar, just BEFORE you put the marmalade in, it then will infuse through the marmalade over the space of a few days, shouldn't affect the set.

Sun 14-Oct-12
10:44 am
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Hattie
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Janet, I think that is a great idea, I shall certainly try it. ok

 

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

from Les Miserables

Sun 14-Oct-12
10:49 am
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Terrier
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I did it with a recipe I had for a sloe gin jelly, and it really did work, the stuff is lovely - you don't eat it as a jam/jelly, you use it as a glaze for roast or grilled meats.

Sun 14-Oct-12
11:37 am
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mauramac
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Thanks Janet - I think maybe I will just add the whisky to the jars before adding the marmalade because this leftover mix sets really quickly and if I left it to cool in the pan then it would set before I could pot it up ponder

Thanks for confirming it is ok to add to the jars - much appreciated big_hug

I have it straining at the moment and the smell is my absolute favourite - the kitchen and living room smell wonderful and citrus-y and also very Christmas-y.

I really must try to make the red grapefruit marmalade, that also sounds lovely.

Big roast Sunday lunch planned for today with the family coming round so wont get time to do the marmalade till tomorrow. We don't bother to do a big roast just for the 2 of us but the children/grandkids love it so both ovens on the go at the minute i_am_hungry 

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

Tue 26-Jan-16
10:41 am
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Terrier
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Got a batch of tangerine marmalade that needs reboiling, it didn't set, will add a bit more lemon juice and a dash more sugar and give it another try. It was quite a large batch, and that might be half the problem with my rubbishy cooker.

Tue 26-Jan-16
12:27 pm
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mauramac
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Hi Jan, so annoying isn't it. I have done exactly the same and made too big a batch - I now force myself to stick to 1kg of fruit no matter how tempted I am to go large!! Vivien LLoyd - huge fan of her recipes and considered by many to be Queen of Marmalade only uses this amount in her books so if it's good enough for her who am I too question it. Requires much less boiling time as well so a better flavour. If you want a darker stronger flavour then just simmer for longer before boiling or do it over 2 days.

Also any of the small citrus fruits, tangerines, mandarins, satsumas etc don't set as well as Sevilles or mixed citrus recipes so I will add some powder pectin on occasions - otherwise you end up boiling the guts out of the batch and I think it spoils the flavour.

 

Hope it sets for you - I only popped on here by chance. Have been in hospital over weekend after 4 weeks of trying to cope with this virus with very little help from my GP's (grrrr) I have now got pneumonia and on double doses of a/b's. Being an emergency patient in an NHS Hospital over the weekend was frightening.

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

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