"ellen wickberg" wrote in message
news:7hfGj.121084$w94.104555@pd7urf2no...
Kathi Jones wrote:
"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

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
The Seville oranges that we get have almost no juice and are quite
bitteer, not sour.
Ellen

oh....bitter ... sour.. or both. Yucky. The ones I got last month were
juicy enough to make marmalade.

Kathi

"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
-------------------------------------------
Tuesday, 03(III)/25(XXV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 5dys 6hrs 30mins
-------------------------------------------
In silence man can most readily
preserve his integrity. - M. Eckhart
-------------------------------------------

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
-------------------------------------------
Tuesday, 03(III)/25(XXV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 5dys 4hrs 50mins
-------------------------------------------
Here's a little tip, leap before you
look!' - The Tick
-------------------------------------------

Wayne Boatwright wrote:
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. :-)

Well, that and the cost of the energy used directly, and/or any gas used
in driving around for the free stuff, the cost of the jars and lids and
labels--and then the marketing costs involved.... and that's without
costing in your labor...

B/

On Wed 26 Mar 2008 10:42:19a, Brian Mailman told us...

Wayne Boatwright wrote:
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. :-)

Well, that and the cost of the energy used directly, and/or any gas used
in driving around for the free stuff, the cost of the jars and lids and
labels--and then the marketing costs involved.... and that's without
costing in your labor...

B/



Well, yes, there are those other costs, but having the fruit for free would
make a big difference.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/26(XXVI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 4dys 12hrs 55mins
-------------------------------------------
Do not take life too seriously; you
will never get out of it alive.
-------------------------------------------

"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.

Oops, blond hair day, then.
Should be: ...baking soda is to *increase* the pH. I always get the words
mixed up. The chemistry part, no, just the words.
Edrena

In article 4,
Wayne Boatwright wrote:

On Tue 25 Mar 2008 02:44:37p, Kathi Jones told us...

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.

Wayne, is that what the oranges are that are on some many boulevards in
the Phoenix area?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

On Thu 03 Apr 2008 03:09:48p, Melba's Jammin' told us...

In article 4,
Wayne Boatwright wrote:

On Tue 25 Mar 2008 02:44:37p, Kathi Jones told us...

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.

Wayne, is that what the oranges are that are on some many boulevards in
the Phoenix area?

Yes, most of them are, and they're all over the place. Many people pick
their oranges when ripe and put them in bags by the curb, free for the
taking.

--
Wayne Boatwright
-------------------------------------------
Friday, 04(IV)/04(IV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
7wks 2dys 3hrs 25mins
-------------------------------------------
'79¢ for a box of Banana Walrus
Wafers? That's ridiculous!' - Opus
-------------------------------------------