"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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