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Marmalade - HELP
Sat 3-Dec-16
6:12 pm
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brightspark
Wilts

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Making another batch of Christmas marmalade today. 

With the added cranberries, Toni, that are orange-flavoured! whistle

Mostly with clementines, and lemons. Just waiting now for it to rest awhile, to let the peel strips settle.

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 3-Dec-16
6:16 pm
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Toffeeapple
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Do they give it a good texture or not?

I'll try that again!

Sun 4-Dec-16
11:52 am
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mauramac
Kent

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Hi Val - really interested in how you make your marmalade with clementines - do you have a recipe please? I have made it in the past but found the peel way too thin to cut into decent strips. Do you juice first and then cut peel or do you cook fruit whole?

I have seen a recipe where you process the fruit and peel together to make a type of conserve and keep meaning to try this method. I have a friend who is potty about the M & S Mandarin Marmalade and has asked me if I could make something like it.

Very frosty and cold here today in Kent - hope everyone is well and keeping warm.

Maura

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

Sun 4-Dec-16
4:43 pm
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brightspark
Wilts

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Toni, it has set well - which I am pleased about as I didn't fancy re-cooking it all!! whistle

Maura, I had two nets of clementines (plus four lemons) - and many years ago, my bro bought a juicer for me (electric) just like an ordinary press-down-with-half-a-fruit-type juicer, but having the problem of arthritis in my hands, I have found this very useful, so that's what I start with. Then I use a very sharp knife and cut through many skins at the same time to achieve the 'shreds'.

I cook the shreds in water till soft, sometimes an hour, sometimes more, just depends, and hopefully a lot of water has boiled off. Then I add my home-made pectin (boiled Bramley apple skins and cores) together with all the juices from the clementines. Measure the lot and add the same amount of granulated sugar. 

Usually it takes 15-20 minutes from boiling to reach the setting stage.

Once reached, I then added my cranberries that had been sitting in Cognac.

This made 11 jars. Luvverly. laugh

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Tue 6-Dec-16
12:11 pm
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mauramac
Kent

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I must try adding the cranberries as they sound lovely. I have an electric juicer and I'm going to try a version of your recipe this morning. I am going to juice the fruit and then add the halved shells to 3 pints water and boil/simmer them for about an hour until soft-ish. When they are cool I'll slice them into shreds as I find it easier to cut the shreds once they are cooked. I'll add the shreds, juice and bag of pips etc back to what is left of the 3 pints of water and then proceed from there with sugar etc. I find that I need between 1kg and 1.5kg of sugar for this 3 fruit flavour (Grapefruit, orange, lemon). I've never needed pectin so far but will have some of my home made pectin ready just in case!

I normally follow Pam Corbins recipes for marmalade where she cooks the fruit first and must admit they are always delicious. Just can't seem to find one for satsuma or mandarin that has a nice texture AND sets!

I think the M & S one has a spice in - must investigate further.

p.s. - how much water do you use and how big are your 11 jars? I use 8oz jars mostly.

Wish me luck wave

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

Tue 6-Dec-16
4:02 pm
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brightspark
Wilts

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Hi Maura,

I cover the shreds with water, and just cook until quite reduced, and by then the shreds are soft. I did say that it was mostly clementines and lemons, but my daughter had given me two grapefruits which had very hard skins, and although I didn't use the skins, the fruit inside was incredibly juicy, so the juice of the grapefruit went into the mix too.

The jars are the regular Bonne Maman size - whatever that is!! smile  (I think they are 370gms...)

For sugar, I have 2pt jugs with measurements on the inside, and I measure the fruit and juice together, and then with a separate jug fill to the same level with granulated sugar.

I also had the cranberries sitting in Cognac while the marmalade was in process.

Just for a bit of festive cheer!! whistle

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 10-Dec-16
8:23 pm
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mauramac
Kent

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Ooh Val have you tried using the grapefruit skins as they are truly delicious and so juicy if you cook them whole.

I cook them whole with other fruit and then when cool I cut them in half and carefully remove the fruit leaving the shells - they are thick and juicy at this stage. Cut them into halves and then quarters and finally slice into shreds to size you prefer.

If the fruit inside is removed carefully you can add it to the pan in great big chunks with the shreds. I use 1 red or pink grapefruit, 2 sweet oranges and 2 lemons or limes but I only include the flesh/shreds of the grapefruit and oranges. I honestly can't make this quick enough for the orders we get for it but I'm having a little break now till the New Year.

I must admit the grapefruit can be time consuming picking out all the little seedy bits but it is a favourite and well worth it.

I've not tried the satsuma/clementine one yet but will do after Christmas. I am impressed you got 11 jars of that size out of the batch. I usually only manage 8 or 9 jars of 8oz size. I guess using pectin helps it set quickly and less boiling - which is great.

Hope you have a brilliant Christmas - I'm going to try to stay healthy this year!

Best Wishes & thanks for all your lovely tips.

Maura

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

Sun 11-Dec-16
9:02 am
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brightspark
Wilts

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Hi Maura,

I have tried the grapefruit, and we're not keen ... however, the two grapefruits that I used for juice were really, really hard (daughter hadn't used them and they'd sat in her fruit bowl till hard) and were unusable for shredding.

I prefer the clementines for the instant flavour kick! Having said that, I do experiment ... laugh

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
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