On 6 feb, 13:51, "Kathi Jones" wrote:
"Topaz" wrote in message

...
On 5 feb, 18:42, Brian Mailman wrote:





Topaz wrote:
I have made my annual trip to Stonemanor, the British supermarket
near Brussels, to buy Seville oranges for Marmalade. This year I am
folllowing Alan J. Flavell's recipe (used to be on the University of
Glasgow site; where is it/Alan now?). This link is the recipe but not
the original copy:
http://www.geocities.com/NapaValley/...html#marmalade

My question is: why, unlike jam, do you add so much water to the
orange juice/peel to make marmalade?

Alan's recipe uses 3 liters water for 1 kg of oranges. Delia Smith
uses 5 liters : 1.35 kg.

I got just over 300 mls juice from 800 grams of oranges; I plan to
add about 2.2 liters of water.

Doesn't this dilute the flavour? I would never do this with
raspberry jam !

One of the differences between the UK-style preserves and "North
American" is a preference in flavors. UK people seem to prefer a more
longer cooked-type flavo/ur (I've read "if we wanted it to taste like
fresh fruit, we'd eat fresh fruit), and non-Anglophile North Americans
like a brighter fresher flavor ("oh, ick, you've cooked the life out of
it.").

You're using UK recipes. Adding so much water and then cooking it down
will achieve the former condition.

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Thank you for your replies.
The long cooking time for marmalade is a) to soften the peel and b) to
extract the pectin from the pips, etc. *This can take place at a low
simmer for 1 to 2 hours, lid on and with little evaporation.
Only at the end do you turn the heat up to do a "rolling" boil to
reach setting point (plus 100°C), and without a lid.
Since this is short, any evaporation is probably limited.

How do you reduce the cooking time in N. American recipes?
I have read recipes where the a) and b) above are done apart from, and
then added to, the main mixture for the final setting-boil.
What water ratios do N. American recipes use ?

Marmalde, that's a product with passion !
Topaz

----------------------------------------------------

I cheated and used liquid pectin to achieve a good set.

Peel from 3 oranges and 2 lemons was placed in a pot with 1.5 cups water and
simmered, covered, for 20 minutes. *Then the juice and chopped fruit was
added and simmered, covered for another 20 minutes. *Add the sugar, bring to
a boil for a minute, remove from heat, add pectin.

My marmalade has tender peel and a fresher taste, the way I like it. *I've
never had much luck with the long cooked recipes, nor did I like the taste
anyway.

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Thank you Kathi,
I like that; I think my next batch will be done your way.
(PS. Another alternative: boil the oranges/lemons WHOLE till skin is
soft, then go the low or short way. Might try that too - but short
way !)