[juliec]

Well:

Episode 1: large batch of unedible tangerines what can I do?

Peeps on here general concensus - marmalade- brill

Made marmalade last sunday ... didnt set. I put the pith and all of the skins in a muslin bag and boiled it all together. ther were no seeds

so today was the first chance  I had to get pectin... (suprising what your nectar points in sainsburys can get) and.............


I got the pan out of the fridge boiled it all again and added half a bottle of pectin... no difference in the dripping flake test or plate test... added the other half..

mmm 3 bottles of pectin later. ( I kid you not)  It seemed the same, no visable difference to a flaking off the wooden spoon and no differnece in the finger across it on a cold plate.

well ive put it into the steralised (yet again ) jars and if it sets i will let you know.......................................................................

other wise its an open invitataion next sunday to pancakes with tangerine syrup sauce at my house.


please can syou all tell me the easiest jam to make so I can practise.  Im not usually this thick honest!!!!

Jools

[Foghorn-Leghorn]

I don't know if this is of any help at all but Nigella does a version of marmalade where you simmer the citrus fruit you are using whole before using some of the water, the fruit pulp and some of the skin cut into thin strips (if you like shreds) to make your marmalade.  I've done it with red grapefruit and also normal oranges with a couple of limes thrown in for good measure and it turned out fine - no messing with shop bought pectin or anything.

If you're interested I will gladly post the recipe for you 

[juliec]

I don't know if this is of any help at all but Nigella does a version of marmalade where you simmer the citrus fruit you are using whole before using some of the water, the fruit pulp and some of the skin cut into thin strips (if you like shreds) to make your marmalade.  I've done it with red grapefruit and also normal oranges with a couple of limes thrown in for good measure and it turned out fine - no messing with shop bought pectin or anything.

If you're interested I will gladly post the recipe for you 

[juliec]

sorry i was supposed to add,

yes please  pm me the recipe as Im beginning to think im stupid. 

many thanks
Jools

[mumofstig]

I know you started off with very dry fruit, so what liquid did you add to make the marmalade........just water, or did you add orange juice?

I ask because....this is going to sound silly but I wonder if, as the tangerines were so dry, whether there was enough citric acid  for a set?

[Foghorn-Leghorn]

PM sent 

[juliec]

I know you started off with very dry fruit, so what liquid did you add to make the marmalade........just water, or did you add orange juice?

I ask because....this is going to sound silly but I wonder if, as the tangerines were so dry, whether there was enough citric acid  for a set?

aqhhh thats a very good point, I used water!!

good thinking mumofstig!

[Oliveview]

I´ve made sev ille marmalade and always chopped and seeded the fruit before cooking and had difficulty getting the stuff to set.  The last batch I made I decided to cook the fruit whole (as the recipe said to do ) and he marmalade set lovely   I did use the juice of 2 lemons too.
Pamela

[joyfull]

I don't know if this is of any help at all but Nigella does a version of marmalade where you simmer the citrus fruit you are using whole before using some of the water, the fruit pulp and some of the skin cut into thin strips (if you like shreds) to make your marmalade.  I've done it with red grapefruit and also normal oranges with a couple of limes thrown in for good measure and it turned out fine - no messing with shop bought pectin or anything.

If you're interested I will gladly post the recipe for you 

hello, could I also have this recipe - have my seville oranges and lemons at the ready 
many thanks xx

[Foghorn-Leghorn]

Hi joyfull, PM sent as requested. 

[joyfull]

Thank you (Julie also sent it  ) and will keep you informed after making it - fingers crossed 

[Foghorn-Leghorn]

Better twice than not at all 

[chrisnchris]

Any up-date on this juliec ?

Just as an aside, I pressure cook my oranges whole before scooping out the pith & pips into muslin.
It reduces the cooking time down to about 10mins.

DON'T add sugar before pressure cooking.

Also I find in general that recipes use too much liquid 

[chrisnchris]

no messing with shop bought pectin or anything.

That was just an attempt to rescue the situation, I wasn't advocating it's use from the outset.

I guess I could add that I dont mess about boiling fruit for hours 

[juliec]

Any up-date on this juliec ?

Just as an aside, I pressure cook my oranges whole before scooping out the pith & pips into muslin.
It reduces the cooking time down to about 10mins.

DON'T add sugar before pressure cooking.

Also I find in general that recipes use too much liquid 

Update, Well I added 3 bottles of pectin and bottled it, its still runny but every one loves it.  Ive given the girls in work some to try and they like it.  My son used some of it as a sauce for chicken (a bit like a lemon chicken or  chicken in orange sauce) and he said the kids wolfed it with rice and greens (though to be honest they wolf any thing)

So for a first try It wasnt too bad, I think I will get a thermometer for the next time and get some crab apples stewed and in the freezer.

Thanks to you all for you help advise, support and interest.

Jools