"Wayne Boatwright" wrote in message
3.184...
On Tue 25 Mar 2008 02:44:37p, Kathi Jones told us...


"The Joneses" wrote in message
. net...
"Kathi Jones" wrote in message
... (clipped)
I'm not sure about the baking soda, but I think it has something to do
with foaming? Just a guess.

Kathi

One of these days, I'll make the lime marmalade I'm looking for. In the
meantime, the baking soda is to reduce the pH. Seville oranges are
pretty sour, no? One website I ran across mentioned that they thought
jams,etc., set best at about 3.2pH. Limes are generally about 0, and
lemons about 1-2.
That said, very ripe fruits will probably be higher in pH. And of
course
with so many hybrids, there is no real average anymore.
My 2c worth.
Edrena



yes, they are VERY sour - too sour to eat out of hand - only good for
marmalade, IMO

You can make a wonderful pie, like a lemon meringue pie, with Seville or
sour oranges.


really? I never would have thought of that. But I suppose if you can do it
with lemons, why not the Sevilles. Then again, I like the taste and flavour
of a lemon, but not really the Seville (until it's marmalade). I might just
try it next time I can get my hands on some. They are seasonal in stores
here - only available in February.

I ate a fresh Cara Cara orange today. Very disappointing - hard to peel and
not juicy at all. But it had potential - flavour is like a cross between
sweet orange and pink grapefruit. Maybe it just wasn't as fresh at I
thought it should be....

Kathi


I'd like to try a lime marmalade....been enjoying pink grapefruit
marmalade on my morning toasted multigrain bagel the last few
days....mmmmm

Kathi






--
Wayne Boatwright
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Tuesday, 03(III)/25(XXV)/08(MMVIII)
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