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preserving today?
Fri 15-Nov-13
7:05 pm
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Toffeeapple
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That, I understand!

I'll try that again!

Sat 16-Nov-13
3:23 pm
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Ambersparkle

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Thanks for explaining about the taste of Cloudberry Jam, Renee, now I will try to taste it. My friend goes to see her husband who works in Sweden, and so will ask her if she can bring me back a jar.wave

Sat 16-Nov-13
5:40 pm
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renee

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It is called hjortron in Swedish. Up here they call it Mylt. Where will she be going?

Sun 11-May-14
6:13 pm
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brightspark
Wilts

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Made 12 jars of tangerine and lemon marmalade - lovely tangy flavour! ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Mon 12-May-14
8:49 am
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Xahha
Suffolk

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Recipe please Val. I love tangy marmalade.

 Are we having fun yet? I am!

Mon 12-May-14
10:24 am
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brightspark
Wilts

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Hannah, when it comes to marmalade, I don't have recipes - only fruits to use !

I cooked this from one and a half nets of tangerines* and a net of lemons - three lemons and the tangerines were covered in water and simmered whole for about 3 hours.

*A few tangerines had already been eaten from the original two nets!

It is recommended when using this method that the flesh and pips are discarded - but I only discarded the pips. My view is why waste the flesh? When cooled slightly, I sliced the skins, saving juices of course and put in all the fleshy bits.

The rest of the lemons (another 5), I squeezed and used the juice only - then cut up the skins for future use, and froze them.

Using a measuring jug, I measured the liquid and fruits - and used the same amount of granulated sugar.

This is a bit of 'hit and miss' as the flavours of the fruit may need extra or less sugar.

Sorry I can't be more precise! smile

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Mon 12-May-14
11:30 am
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Xahha
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That is fine Val, I am OK with uncertainty when it comes to recipes, it was more the proportion of fruits and the method I was interested in.

I have frozen some grapefruit skins as well- I usually have half a grapefruit each day, so have saved some for use in recipes such as this, so might add some of that as well.

 Are we having fun yet? I am!

Tue 13-May-14
2:52 pm
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brightspark
Wilts

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Hannah, if it was my choice, I wouldn't use the grapefruit skins. I have stopped using the grapefruits skins now, as I find it gives a bitter flavour to the marmalade. However, having said that, it may be a flavour that you're happy with. Not for me though! smile

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Tue 13-May-14
4:06 pm
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Xahha
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I actually like bitter. One of my favourite drinks is Campari and bitter lemon- i.e. a double bitter hit! OK I might use it in another product then.

 Are we having fun yet? I am!

Sun 18-May-14
2:51 pm
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mauramac
Kent

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I've made a batch of red grapefruit & lemon marmalade and it has to be one of my favourites. I sold out after a huge local Fete yesterday where we sold over 100 jars of jams, marmalades, jelly & chutney and it will be one of the first recipes I will make to re-stock. This time I will remember to keep some back for myself!

I used 2 red grapefuit, 2 lemons, 3lbs sugar and 3 pints of water (following Vivien Lloyds recipe) and it was delicious and very easy to make. I could have cooked it for less time as it set very easily but will know better next batch.

This produced 4 x 12oz jars and 2 x 8oz jars. The recipe does say it will make about 5lbs but this is always approximate and maybe I would have got more from the mix if I had reduced the boiling time. I boiled it for 20 mins but actually 15 mins would probably have been enough. The recipe uses exactly the same method as the one for her Seville Orange Marmalade.

Squeeze the juice from the fruit and add to the 3 pints of water. Scrape out flesh, pips and excess pith if there is some in the grapefruit. Chop this up in a processor and fold into a muslin square and suspend in the liquid. Cut your grapefruit and lemon peel into shreds (reduce the amount you use to suit your preference - I don't like it over loaded with shreds) and add this to the pan as well and leave overnight. Next day bring your pan up to the boil, turn down heat and simmer for about 2 hours or until peel is tender. Remove pan from heat and squeeze the muslin bag into the pan - I used very thin rubber gloves and gave it a really good squeeze as you get all the juices and pectin from this bag. I even use a blunt butter knife or spoon to scrape the bag on the outside.The volume of liquid in the pan should be reduced by a third only - if its more then add some liquid back (water or maybe some juice of your choice). Add the sugar and dissolve over a low heat, bring to boil only once you are sure all sugar is thoroughly dissolved or it will turn shreds very hard. The recipe says to start testing for a set after 5 mins but I found it needed the 15 mins. Leave to cool for 5 mins and then pot into warm jars. I sterilise my jars in the oven and only bring them out for the 5 mins before potting. The shreds shouldn't float to top of jar if you leave mix to cool slightly before potting. This is a lovely fresh tasting marmalade, not overly sweet or bitter and you really get the taste of the grapefruit coming through. Not tried it with yellow grapefruit but can really recommend the red variety....scrummy.

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

Sun 18-May-14
8:12 pm
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Xahha
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That's one I will try Maura, I like red grapefruit to eat, so have them in the house all the time.

 Are we having fun yet? I am!

Tue 20-May-14
9:31 pm
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mauramac
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Just prepped my next batch of this lovely fresh tasting marmalade to infuse overnight. Have already made a batch of strawberry & blueberry jam today and got another lot of strawberries soaking in sugar overnight as I just can't stand and do anymore cooking today - the old back is groaning frown

Updated my stock list today - which spurred me on to get cracking as I'm down to just 2 jars of Seville Marmalade and only have around 40 jars in total of jam/jelly/chutney/marmalade. Before the big Fete last Saturday I had 170 jars of preserves available but we also sold quite a few on the Sunday at the Village Hall so I'm going to have to get busy now. Good news for the charities though - I'll be able to forward the much needed funds very soon which makes all the hard work worthwhile.

Good luck with the marmalade - I hope you like it as much as I do.

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

Wed 21-May-14
7:05 pm
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Xahha
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I had a CFC moment on Cambridge market today. I have decided that I would make some strawberry jam when the prices come down on Strawbs., and as I was passing a fruit and veg stall I saw that they had some punnets for sale at 50p each. They had obviously started to go past their best, so I reasoned even if I got 50% of them at the end to make jam, they would be worth it. I bought four punnets, and I have been through them, and thrown out those that were really soft and squishy, but the majority were useable, so I ended up with 1.7kg, which was more than I expected, and to many for my largest pan too cope, so divided in to two batches, pre sugared the strawberries and let them stand to let the juices draw out, I had to guestimate the lemon juice needed as I did not have any lemons in the house, I thought I had one left, but no, so have used concentrated lemon juice from a bottle, hopefully it will be enough.

Will fill in to sterilised Kilner jars and seal them up, having no jam jars in the house, another oversight, but I could not let the opportunity of cheap strawberries pass me by. If necessary I will decant, reboil and fill in to the correct containers when I get them. They are not for selling or giving away, they are for using in cooking etc.

 Are we having fun yet? I am!

Thu 22-May-14
10:55 am
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Xahha
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As I suspected might be the case, I have a very soft set for the jam, pectin was probably very low in the softer fruit. Will get some liquid pectin and some jars, decant, re-boil and pack in to the  new jars.

 Are we having fun yet? I am!

Thu 22-May-14
2:13 pm
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mauramac
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I do sympathise. I don't like the liquid pectin but I do find the Tate & Lyle powder pectin to be very reliable. I only use it when I absolutely have to. It comes in a box with 3 or 4 sachets. Each sachet is enough for 1kg fruit.

I add the powder to the sugar and stir it well into the sugar before tipping it into the jam mix and bring to the boil - this avoids the pectin forming horrible lumps which you cannot remove (dont ask how I know that!!)

You could add the powder to a small amount of sugar - say 50 grams and try that - if its too sweet add some more lemon juice. If I have something which hasn't set I pour it into a very large heavy glass bowl and reboil in the microwave adding pectin if necessary. This way it doesn't overboil it and its so much easier to clean the bowl. You do have to watch it like a hawk but at least there is no chance of it burning.

Let us know how it goes.

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

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