On 5/17/2013 1:43 PM, Dave Smith wrote:
> On 17/05/2013 11:58 AM, James Silverton wrote:
>> On 5/17/2013 11:45 AM, Broadback wrote:
>>> On 17/05/2013 13:32, andy stone wrote:
>>>> What roughly would be the minimum weight ratio of sugar to orange
>>>> peel, when
>>>> making marmalade; which would be enough sugar to preserve it
>>>> sufficiently.
>>>> Thanks.
>>>>
>>>>
>>> As a lover of Seville orange marmalade I would also like to know.
>>
>> Can I say that, although other citrus fruits can made into marmalade,
>> only the Seville orange makes the real thing for me. Not that lemon and
>> grapefruit marmalades are totally unacceptable.
>>
>> Some recipes on the Web add pectin but that's weakening the taste. It
>> looks like the volumes of orange, water or juice and sugar should be
>> about the same.
>>
>
> Yep... once the peels have been simmered until soft you have runny mash.
> It should have started with just the juice and enough water to cover it.
> Simmer until soft. Then make in batches with equal parts of mash and
> sugar. No pectin required.
>
>
> The problem with Seville orange marmalade is the availability of Seville
> oranges. They are only in stores here for a week or two each winter. It
> is easy to make, but time consuming. I cheat and use a FP with the
> slicing blade to slice the peels. It is not expensive to make,
> requiring only the oranges and sugar.... and the time and work. The
> results are amazing. Cheap marmalade is always readily available Good
> Seville Orange marmalade is harder to find and usually costs about twice
> as much per jar as it costs to make a dozen jars.
>
Trader Joe's Seville Orange marmalade is not bad at all!

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.