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Using a steam juicer to make marmalade
Fri 27-Jul-12
8:11 am
Scarborough, England
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Fascinating. Thanks for the science, Martin. Good to know these things.

Well done, Val. Our Sourceress to the rescue once again. brightsparklystuff  

Never knowingly underfed

Sat 31-Jan-15
11:04 pm
Erna Rae

2nd Grader

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There are some comments from Ronald Hayes on pages 16 and 20 of the Perfect Seville Orange Marmalade recipe on the blog. He gives advice and a recipe for making marmalade using the steam juicer to soften the fruit (halved, cut side down) which I followed today. It works well, as others have said, and it is then easy to scrape out the innards and pips, leaving soft fruit shells to cut up. 

It is quicker to pressure cook the fruit whole, but it is good to use the steam juicer at this time of year, not just in autumn when I do most of my preserving.

Sun 1-Feb-15
3:31 pm


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I prefer to simmer the fruit - either whole or cut into halves ( I use 3 pints of water ) because I then have some lovely fruity liquid to make the marmalade with. I follow the advice from Vivien Lloyd on cooking fruit whole until liquid has reduced by about 1/3 and it really makes the most delicious marmalade.

I love my juicer but in the business of making marmalade I find the boiling fruit whole method gives the best result (for me).

My absolute favourite is the 3 fruit version with Grapefruit, Oranges & Lemon. I use all the flesh of the Orange & Grapefruit and the peel cut into strips - the grapefruit rind is gorgeous. Once you have boiled/simmered the fruit for an hour or so you then leave it to cool overnight to let all the fruit flavour soak into the water.

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

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