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27 Feb 15 - 08:00 AM (#3690168) Subject: BS: Marmalade From: GUEST,Raggytash The Marmalade making season is upon us. Does anyone out there have a favourite combination. I make standard marmalade with Seville Oranges and also make two varieties one with whisky added and one with rosemary simmered with the oranges. |
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27 Feb 15 - 08:16 AM (#3690172) Subject: RE: BS: Marmalade From: GUEST,Jon We just use the Hartleys Ma Made Seville orange base. IMO it tastes as good as anything we've had home made. |
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27 Feb 15 - 08:22 AM (#3690174) Subject: RE: BS: Marmalade From: GUEST,Raggytash It just seems wrong to me Jon, I'm sure it's very good marmalade but it comes out of a tin and that doesn't sit well with me. |
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27 Feb 15 - 08:31 AM (#3690181) Subject: RE: BS: Marmalade From: GUEST,Jon I can understand that and don't suppose it would suit everyone but it's popular here. Pip/my mother does the making here. She does a variety of home made jams, jellies and chutneys (some using our own grown produce) but most of the time opts for the tin for marmalade. |
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27 Feb 15 - 08:31 AM (#3690182) Subject: RE: BS: Marmalade From: Richard Bridge I would like to know where to get proper bitter marmalade. It seems impossible. I once made the Ma-Made and halved the sugar and it was OK-ish. |
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27 Feb 15 - 08:36 AM (#3690186) Subject: RE: BS: Marmalade From: GUEST,Raggytash Richard try adding more lemon or lime juice. This helps it set and you can reduce the amount of sugar required. |
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27 Feb 15 - 08:42 AM (#3690188) Subject: RE: BS: Marmalade From: Steve Shaw Just ordinary Seville orange marmalade for me. The aroma of its being made gives me a headache, but all is forgiven when it's slathered on me toast. Also, I like the bits of peel to be quite thick. If you absolutely can't make your own, the Tiptree Orange (it must say that on the label - there are several other varieties) is very nice. |
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27 Feb 15 - 08:54 AM (#3690192) Subject: RE: BS: Marmalade From: Musket Yeah, we buy Seville oranges and make our own. As we make jams from our own fruit, we also have some quince puree left over, and a wee bit of that in the marmalade makes all the difference, as well as the lime juice overload. |
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27 Feb 15 - 08:59 AM (#3690194) Subject: RE: BS: Marmalade From: GUEST,Raggytash My local Fruit and Veg Wholesaler lets me have a 40lb box of Seville Oranges for £5. The marmalade is sold to raise funds for a local rescue boat and I make over 100 jars every year. I do use more than the standard 3lb of fruit to 6lbs of sugar, using 3 1/2 to 4lbs of fruit for each batch. |
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27 Feb 15 - 09:52 AM (#3690208) Subject: RE: BS: Marmalade From: maeve I'm about to harvest our Meyer lemons- any recipe suggestions for marmalade from them? |
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27 Feb 15 - 11:40 AM (#3690214) Subject: RE: BS: Marmalade From: Musket Not only did Marmalade cover Ob la Di, Ob la Da, but they are possibly the most famous turn ever to have played Creswell Drill Hall. Knocked me into second place anyroad. |
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27 Feb 15 - 12:29 PM (#3690225) Subject: RE: BS: Marmalade From: GUEST,CS Mmm marmalade! Nice idea to go for strong distinctive flavours. I like it best with really chunky shreds of peel and with a dark brownish amber colour from brown sugar or treacle. Preferably quite bitter too. I also like grapefruit marmalade, though that's obviously not seasonal in the way Seville oranges are. I've had chilli laced apple jelly, and I think that would work in marmalade if done gently. Ginger would be great in marmalade (I love preserved ginger). Dried cranberries would add a lovely colour splash. |
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27 Feb 15 - 01:07 PM (#3690233) Subject: RE: BS: Marmalade From: Rumncoke Although not a citrus base, so not exactly marmalade, marrow and ginger conserve makes a great addition to toast. I grew courgettes one year and a couple of them hid in the jungle of leaves and reached over 6lb each. The standard recipe starts with 1 inch cubes, but it is better to make them smaller, and as slices rather than cubes. |
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27 Feb 15 - 02:49 PM (#3690276) Subject: RE: BS: Marmalade From: GUEST We have used Seville oranges and Mamade tins and have decided to stick with Mamade - half the time, half the effort and little difference in taste; but no good if you want thick peel. For a commercial choice I would recommend Tiptree double two, hard to find but delicious. |
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27 Feb 15 - 02:52 PM (#3690278) Subject: RE: BS: Marmalade From: GUEST That suggestion of using ginger sounds promising, you'd have to get the quantity just right of course. If whisky is proving popular how about dark rum? Cardamom? |
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27 Feb 15 - 05:46 PM (#3690322) Subject: RE: BS: Marmalade From: GUEST,Dave the Gnome Heads up for collectors - Bladnoch Whisky Marmalade is becoming rare. Bladnoch distillery has closed down. For the second, (or is it third?) time. |
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28 Feb 15 - 09:38 AM (#3690482) Subject: RE: BS: Marmalade From: GUEST,Jon There used to be a think cut Mamade but they stopped making it. I prefer thin cut but going by the reviews on amazon.com (yes, the us site), there are people adding rind to the thin cut mix. Mention of Tiptree reminds me of when we used to go to grandad's in Norwich for a week's holiday. He always had Tiptree jams and marmalades and Lurpack (I think usually the slightly salted) butter. |
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28 Feb 15 - 09:56 AM (#3690486) Subject: RE: BS: Marmalade From: GUEST,Raggytash Just remembered another reason for not using Mamade. I use my Grandmothers jam pan, she would turn in her grave if used Mamade. I also make my own butter most weeks and use the whey to make soda bread!! |
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28 Feb 15 - 10:12 AM (#3690489) Subject: RE: BS: Marmalade From: GUEST,Jon I'm not sure my grandmother (and possibly her mother...) would approve of our use of her old brass jam pan. It holds flowers. Still it's well polished and looks nice. We should get back to making bread. Again we are lazy and use a breadmaker for the standard loafs. When we do bake, we use flour from the localish Letheringsett water mill. It seems to give a better taste. |
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28 Feb 15 - 10:18 AM (#3690490) Subject: RE: BS: Marmalade From: GUEST,Raggytash That's one of the beauties of Soda Bread Jon, malthouse or wholemeal flour, baking soda, buttermilk, salt, bit of a stir to mix and into the bread tins, about 22 minutes in the oven and you have fresh, very tasty bread. I especially like it with Smoked Salmon |
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28 Feb 15 - 10:55 AM (#3690495) Subject: RE: BS: Marmalade From: GUEST,Jon Thanks, I'll give making soda bread a try. |
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28 Feb 15 - 11:35 AM (#3690503) Subject: RE: BS: Marmalade From: Steve Shaw We've been happily using our Panasonic bread machine for ten years. It may be lazier than doing all that kneading and stuff, admittedly, but it's not as lazy as buying shop bread and it's cheaper. You can control what goes in (we always use organic flour and we use a lot less salt than the recipes suggest) and the bread is pretty good. The ciabatta loaf recipe is especially nice and very easy. Makes lovely toast for marmalade. No nasties in bread machine bread. A good happy medium for lots of people, I suggest. |
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28 Feb 15 - 03:04 PM (#3690570) Subject: RE: BS: Marmalade From: GUEST Absolutely agree about bread maker. I love the fact that you have control over what goes into it, no preservatives or 'flavour enhancers'. I do not understand why anyone would hand over the decision about what goes into their food to anyone else. Careful buying and joyful cooking enhances living. |
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01 Mar 15 - 03:23 AM (#3690662) Subject: RE: BS: Marmalade From: GUEST,BobL away from home Whenever you have a G&T keep the lemon slice, saving them in the freezer. When you have enough, turn them into lemon marmalade. Although I haven't actually tried this myself (yet). |
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01 Mar 15 - 03:24 AM (#3690664) Subject: RE: BS: Marmalade From: Musket White Rabbits! |
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01 Mar 15 - 11:05 AM (#3690729) Subject: RE: BS: Marmalade From: Rumncoke Greetings on St David's Day - or for the welsh speakers, probably - Cyfarchion ar Ddydd Gwyl Dewi |
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07 Jan 19 - 03:49 PM (#3970433) Subject: RE: BS: Marmalade From: Gallus Moll Marmalade time again! But...with Brexit looming, will this be the last year we (UK) can obtain Seville oranges at all or at least at an affordable price? |
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07 Jan 19 - 03:55 PM (#3970435) Subject: RE: BS: Marmalade From: Jack Campin I'd thought the same. I have a stock going back years, but maybe I need to make more anyway? |
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07 Jan 19 - 04:08 PM (#3970437) Subject: RE: BS: Marmalade From: Raggytash So early? I cannot normally get Seville oranges for weeks yet! |
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07 Jan 19 - 05:48 PM (#3970454) Subject: RE: BS: Marmalade From: Charmion We never see Seville oranges before St. Valentine's Day. I think ours come from Florida, but I'm not sure; South Africa is also a possibility. Marmalade is the last sweet preserve for spreading on bread that I still make. We eat jam so rarely now that it's just a waste to make the other kinds, but marmalade is popular throughout the family. I also make chutney, so the preserving kettle is not totally idle. |
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07 Jan 19 - 11:16 PM (#3970492) Subject: RE: BS: Marmalade From: Joe Offer This sounds wonderful. I confess I use marmalade in peanut butter and jelly sandwiches. One of those on toast with a glass of milk is a perfect nightcap. Does that make me a horrible person? And I had marmalade on my wife Christina's homemade Polish cheesecake this evening, and it was a trip to heaven. Is orange the only kind of marmalade there is? The term "orange marmalade" sounds redundant to me. -Joe- |
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08 Jan 19 - 02:36 AM (#3970498) Subject: RE: BS: Marmalade From: BobL I once heard of "apricot marmalade" as an ingredient in Austrian cuisine. Possibly the essential difference is cutting the skin into strips rather than boiling it to disintegration. |
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08 Jan 19 - 02:50 AM (#3970499) Subject: RE: BS: Marmalade From: Jos Try googling "onion marmalade", Joe. |
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08 Jan 19 - 02:52 AM (#3970500) Subject: RE: BS: Marmalade From: Jos PS. I feel ill just thinking about eating anything sweet with peanut butter. |
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08 Jan 19 - 04:13 AM (#3970512) Subject: RE: BS: Marmalade From: Jack Campin Any citrus fruit works. One of the best I've done lately is lime with fresh shredded galangal. But at this time of year Seville oranges are what's around. |
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08 Jan 19 - 05:40 AM (#3970525) Subject: RE: BS: Marmalade From: Jos According my 'Shorter (2 huge volumes) Oxford Dictionary', the word 'marmalade' comes from the Portuguese word 'marmelada', a preserve made from quince (marmelo). I have had quince jelly. In English, jelly is either what Americans call 'jello' or, as in this case, it is a jam (US jelly) made with strained fruit juice, so without any peel or pulp. |
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08 Jan 19 - 10:41 AM (#3970561) Subject: RE: BS: Marmalade From: Stilly River Sage American "Jello" is a gelatin made from marrow of beef bones, it doesn't have any preserved fruit ingredient (pectin). In the US "jam" is the whole fruit preserve and "jelly" is the juice-only preserve. Pectin used in jelly/jam making is sourced from apples. There are a number of fruits that you can cook and will thicken to "jam stage" without additional pectin, things like cranberries (whole fruit) to make cranberry sauce. I use a vintage Mehu-Liisa steam juicer from Finland to juice lots of fruits, and make jelly from wild (Mustang) grapes (it has a sweet/tart strong flavor), and strawberry jelly after steam juicing and then use the remaining strawberry solids to make a really robust jam. A friend of mine makes the most amazing pineapple marmalade (though technically there is no skin to involve in the process.) And the pineapple has plenty of pectin so once it reached the right temperature and consistency, take it off the heat. I think he may add a small amount of orange peel to it for flavor. |
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08 Jan 19 - 10:46 AM (#3970565) Subject: RE: BS: Marmalade From: G-Force I think you're all wonderful and put me to shame. I made jam and marmalade (an all sorts of other good things) the first year I was married, many, many years ago. Right, I thought, done that, far too much trouble, and I've never bothered with any of it since. Fortunately we have a daughter who has inherited none of my disgraceful omissions and slips us the odd jar from time to time. |
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08 Jan 19 - 11:45 AM (#3970584) Subject: RE: BS: Marmalade From: Jack Campin I made pineapple jam a while back - added finely chopped habanero chili to it (MUCH more than you'd think was sane) and it came out great. |
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11 Jan 19 - 06:52 AM (#3971044) Subject: RE: BS: Marmalade From: Mr Red in translating my FAQ pages into Danish (and others) Goggle, bless its little fluffy AI dendrites, translated jam session into marmalade session. Because I try to get native speakers to correct it, Bente (from Denmark) pointed out how amused she was at the translation! In Europe marmalade is the generic term for any conserve type delicacy. |
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12 Jan 19 - 04:23 PM (#3971231) Subject: RE: BS: Marmalade From: vectis I make marmalade from Lemons, grapefruit and limes from the garden. The Seville orange tree has some baby oranges this year for the first time and the thought of making 'proper' marmalade is quite exciting. My two sons started making marmalade last year with citrus fruit from their gardens. We use equal weights of fruit and sugar which seems to work. I have started using the slow cooker to cook the fruit, lazy but it works a treat. |
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12 Jan 19 - 04:50 PM (#3971233) Subject: RE: BS: Marmalade From: Jos Whatever you do, DON'T believe those people who insist that you must slice the peel first, and then boil it. Boil the fruit first, and slice it when it's soft and forgiving. Then put the sliced peel, pulp, and a muslin bag containing the pips (extra pectin for setting, and a bit more bitter flavour) back into the liquid and use a pound (450-ish grams) of sugar to a pint of liquid. |
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12 Jan 19 - 07:27 PM (#3971248) Subject: RE: BS: Marmalade From: Tattie Bogle Another vote for Mamade: been using it for years now. Yes, haven't seen the thick cut version for a long time, and they also used to do a lemon variety. Not a great fan of orange marmalade, so it's my husband who does the Mamade job: but I do like lemon or lime marmalade. |
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12 Jan 19 - 08:16 PM (#3971257) Subject: RE: BS: Marmalade From: Steve Shaw Decades ago I was an inveterate jam and marmalade maker. I decided many moons ago that experimentation was useless and that only Seville orange marmalade would do. These days, Mrs Steve is at the helm in such matters. I insist that the marmalade contains thick bits of peel, but I make no other interventions. I've said it before and I'll say it again: Raggytash makes beautiful marmalade. As for jam, we tended not to eat all that we made, so we don't make much these days. I had a bumper crop of raspberries this year and my freezer is packed with them. I offered to make a big batch of raspberry jam but Mrs Steve said no. So I'm having a crack at making raspberry gin. I bought a bottle of Sainsbury's cheapest and have put it in a Kilner jar with sugar and raspberries. I'll let you know... |
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12 Jan 19 - 08:40 PM (#3971258) Subject: RE: BS: Marmalade From: Gallus Moll In Autumn I set out to make Sloe Gin (which I love) but -- couldny find any sloes in my usual secret places! That happens some years- - so I made Bramble Gin -- turned out well but - not as nice as Sloe! However -- I also had a go at Quince Vodka - but refrained from adding the 'normal' sugar quantity, just put in a little. The drink is absolutely gorgeous - delicate but really pleasant on my palate. I would never think of sipping neat vodka normally but this is truly lovely!! Definitely doing it again (as long as my pal's Quince tree produces; it is an old fashioned one, really difficult to make Quince jelly or paste from it, unlike more contemporary strains of the fruit.) Re chopping the Seville oranges -- it is all part of the ceremony Jos! Whole process (chopping, steeping, initial boiling, adding sugar and second boiling etc) should take two days - in fact I know someone who takes 3 -- - - My marmalade is really great, I love it (so do lots of others) I do admit to using the food processor once I have halved / extracted juice and separated pips - partly cos tho I like the peel I don't like huge chunks! |
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13 Jan 19 - 01:42 PM (#3971283) Subject: RE: BS: Marmalade From: Jos Hey - I have the ceremony. It's just that my ceremony involves slicing really soft peel (and it's so much easier to slice it really thinly). |
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13 Jan 19 - 01:52 PM (#3971285) Subject: RE: BS: Marmalade From: Raggytash Thanks for the acknowledgement Steve, I may be back in the UK to make some more at the end of next month. Two reasons. One is my Grandmothers Jam pan is back there and two I cannot control the heat required from my electric hob here. This year may be the first time in decades that I haven't made any. Having said that the cupboard is bare and bought Marmalade tends to be a very poor substitute ....... I believe (not having bought any for years) |
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13 Jan 19 - 02:03 PM (#3971289) Subject: RE: BS: Marmalade From: Steve Shaw Tiptree's ordinary isn't the worst in the world. |
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13 Jan 19 - 02:07 PM (#3971293) Subject: RE: BS: Marmalade From: Jos Waitrose organic is the nearest bought marmalade I've come across to home made. |
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13 Jan 19 - 02:11 PM (#3971295) Subject: RE: BS: Marmalade From: Jos Sometimes years ago I used to make toast with white sliced bread and have it with 'Golden Shred' because it reminded me of breakfast in the student hall of residence - so nostalgic. |
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13 Jan 19 - 03:33 PM (#3971312) Subject: RE: BS: Marmalade From: wysiwyg Grapefruit. Lime. ~S~ |
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13 Jan 19 - 05:29 PM (#3971340) Subject: RE: BS: Marmalade From: Gallus Moll Well Jos, while I am able to make marmalade I'll continue to follow the method of the elderly lady I watched doing it the way her mother had..... Same for clootie dumpling! My grandma made them for special occasions like birthdays - it was YOUR dumpling and it seemed like it took all day to prepare then boil in its cloot. A rare treat. Yes, I am aware there is a microwave option...but it is just not the same with that skin - and silver thruppenny charms wrapped in twists of greaseproof paper!!! |
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14 Jan 19 - 04:38 AM (#3971390) Subject: RE: BS: Marmalade From: Jos Fair enough, Gallus Moll. And I shall continue to make marmalade the way my mother and grandmother did it. (It really is so much easier and quicker.) |
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14 Jan 19 - 06:44 PM (#3971502) Subject: RE: BS: Marmalade From: Jon Freeman On raspberry jam. In past years when we did have the odd abundance of raspberries and redcurrants, mum would sometimes make a mixed jam using both fruit. I quite like that one, where the tartness of the redcurrants sort of balances out the sweetness of the raspberries. I'm not sure what was made here last year but I think at least a few jars of blackcurrant jelly, blackcurrant jam and plum jam. Perhaps this year, one of our less reliable trees, a greengage and a damson, may decide to fruit... I don't think we buy any fruit in these days (although there are a few pick your own places in the area) but we try to make use of what happens to grow here. |
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15 Jan 19 - 09:46 AM (#3971549) Subject: RE: BS: Marmalade From: Charmion Clootie dumpling! A rare treat, indeed -- especially since the technique of boiling a pudding in a cloth is almost lost today. I had to figure it out from sketchy instructions in a cookbook dating from the 1930s, and what a mess I made! The resulting pud was a bit ragged and inelegant, but very delicious with custard sauce. |