"Topaz" wrote in message
...
On 8 feb, 00:15, "Kathi Jones" wrote:
"Topaz" wrote in message
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On 7 feb, 15:37, "Kathi Jones" wrote:
"Topaz" wrote in message
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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.
B/- Tekst uit oorspronkelijk bericht niet weergeven -
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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.
Kathi- Tekst uit oorspronkelijk bericht niet weergeven -
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I was too quick! There are a couple of things I'd like more details
about.
Part 1: peel and simmer is clear.
Part 2: add juice, that's the juice from the 3 oranges + 2 lemons,
right ?
chopped fruit, what is that? Do you add more oranges whose
peel has not
been used in Part 1? If so how many?
How many pots do you get (and approx. size of pot if poss.) ?
Thanks in advance,
Topaz
---------------------------------------------------------------------------**--------
ok, quarter and peel 3 oranges and 2 lemons.
-Scrape off half the white pith then cut peels in to thin slivers.
-Place slivered peel in a pot with 1.5 cups water and 1/8 teaspoon
baking
soda.
-Cover and simmer 20 minutes.
-Chop the fruit from those 3 oranges and 2 lemons and add that to the
cooking peel (you should have 3 cups total)
-Cover and simmer another 10 minutes.
-Then add 5 cups sugar and bring to a full rolling boil, boil hard for
one
minute.
-Remove from heat, stir in 1 pouch Certo Liquid Pectin.
-Pour in to jars and process.
I got 6 X 250 ml jars. The peel tends to float to the top so I find I
have
to gently rotate the jars as the marmalade sets up.
This recipe is taken directly from the Certo Liquid Pectin package. A
pdf
document of the package insert can be found
herehttp://www.kraftcanada.com/Assets/docs/Certo/Certo_Liquid_EN.pdfit
is
the
'orange marmalade under cooked jams' in red
good luck,
Kathi- Tekst uit oorspronkelijk bericht niet weergeven -
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Many thanks, Kathi.
I will give it a try !
Topaz
you are welcome - let me know how it goes,
Kathi- Tekst uit oorspronkelijk bericht niet weergeven -
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Feedback:
I made a batch last night following (+/-) "your"/Certo method.
The taste is certainly lighter than long-cooked marmalade: it is a
nice change AND
energy saving !
I didn't add baking soda when softening the match-sticked peel. I
wonder what it is supposed to do ?
I still had soft peel.
I squeezed the juice out using a simple extractor instead of
chopping.
(I didn't want the thin membrane that covers the segments, I have read
that it is bad for taste).
When scrapping out half the white pith, I could get rid of the
membrane at the same time.
We don't have liquid pectin readily available in Belgium so I used a
pectin-added sugar.
Very pleased with the results, thanks.
Topaz.
PS. I sterilize my jam-jars, before filling, in the oven after
washing and a good rince.
I am not so fussy with the tops; they just get a wash and rince.
No sterilization after filling; turn upside down though, for a good
air-tight seal.
-------------
excellent! Yes I understand the desire to eliminate the membrane. I made 2
batches myself, one with chopped fruit, and one where I did what you did -
juiced the friut and removed the membrane when scraping the pith. For me,
it was a texture thing. Both batches turned out fine.
I'm not sure about the baking soda, but I think it has something to do with
foaming? Just a guess.
Kathi