On Tue 25 Mar 2008 06:30:47p, Kathi Jones told us...


"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

Living in Arizona, we have Seville/sour oranges available year 'round,
usually free for the picking. Some folks leave bags full of them at their
curb for anyone who wants them, as they are grown here primarily as
ornamental trees. I could probably make a living producing marmalade for
the cost of the sugar. :-)

--
Wayne Boatwright
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Tuesday, 03(III)/25(XXV)/08(MMVIII)
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Countdown till Memorial Day
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