I've made this several times with good luck. Don't overcook it, the
recipe is rather vague. No more than twenty-thirty minutes, I would
think.

This recipe is taken from:
"The New Illustrated Universal Reference Book"
[London: Odhams Press, Ltd. 1933]

Ingredients:
4 grapefruit
6 oranges
6 lemons
Sugar***

*** Sizes or weights are not provided other than the simple
instruction to add sugar at the rate of 150% of the weight of the
mixture. This ratio is VERY important.

Initial Preparation:
Cook the grapefruit and the oranges separately, and in sufficient
water to cover them, until they are soft enough to be easily pierced
with a fine skewer.

Leave them overnight in the water in which they have been boiled.

Final Preparation:
Next morning, cut the grapefruits in halves. scoop out the pulp, and
rub it through a sieve to remove the pips and rough core.

Shred the rind with a sharp knife (well, you wouldn't use a dull one,
would you?)

Cut the oranges into thin slices being careful to save all the juice.
Add to the grapefruit.

Weight the mixture at this point and add 150% it's weight in sugar
(recipe says, "good sugar" ).

Add the strained juice of the lemons, and boil all together until the
marmalade shows signs of setting when a small amount of it is tested
on a plate. (no time is given, so it may be trial and error at first)

Only the juice of the lemons is used in this particular recipe.

Have at least eight 16 oz. jars ready, fill and allow to cool.

Enjoy!

Mack wrote on Mon, 04 May 2009 13:35:49 -0700:

> This recipe is taken from:
> "The New Illustrated Universal Reference Book"
> [London: Odhams Press, Ltd. 1933]

> Ingredients:
> 4 grapefruit
> 6 oranges
> 6 lemons
> Sugar***

That may well be good but to me the only decent marmalade is made with
Seville (bitter) oranges.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Mack wrote on Mon, 04 May 2009 13:35:49 -0700:
>
>> This recipe is taken from:
>> "The New Illustrated Universal Reference Book"
>> [London: Odhams Press, Ltd. 1933]
>
>> Ingredients:
>> 4 grapefruit
>> 6 oranges
>> 6 lemons
>> Sugar***
>
> That may well be good but to me the only decent marmalade is made
> with
> Seville (bitter) oranges.

Which, unfortunately, are unobtainable here in the US, James. Mack's
recipe sounds like a good substitute.

Dora wrote on Mon, 4 May 2009 16:50:51 -0400:

> James Silverton wrote:
>> Mack wrote on Mon, 04 May 2009 13:35:49 -0700:
>>
>>> This recipe is taken from:
>>> "The New Illustrated Universal Reference Book"
>>> [London: Odhams Press, Ltd. 1933]
>>
>>> Ingredients:
>>> 4 grapefruit
>>> 6 oranges
>>> 6 lemons
>>> Sugar***
>>
>> That may well be good but to me the only decent marmalade is made
>> with Seville (bitter) oranges.

>Which, unfortunately, are unobtainable here in the US, James. Mack's
>recipe sounds like a good substitute.

I will just go on buying imported marmalade I guess. :-( , but I have
seen large imported cans of Seville oranges for making marmalade.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 04 May 2009 20:41:19 GMT, "James Silverton"
> wrote:

>but to me the only decent marmalade is made with
>Seville (bitter) oranges.

James...I have been looking for that Seville orange store for years
now......

Mr. Bill wrote:
> On Mon, 04 May 2009 20:41:19 GMT, "James Silverton"
> > wrote:
>
>> but to me the only decent marmalade is made with
>> Seville (bitter) oranges.
>
> James...I have been looking for that Seville orange store for years
> now......


You can sometimes get them at "Fiesta" supermarkets. I was excited to
find them a few years ago; they weren't even very expensive. I made
real marmalade, and I entered it in the county fair. It was
disqualified because it was bitter! (Idiot judge. It's supposed to be
bitter.) I didn't like the stuff all that much, so I gave several jars
to an Englishman friend.

Here's an easy marmalade recipe that's not bitter. (it did much better
at the fair)


Bob's Tangerine Marmalade

2 pounds tangerines (I used "Honey" variety)
2 largish lemons
6 cups water
8 cups granulated sugar
1/2 cup bottled lemon juice

Scrub tangerines and lemons to remove any wax or pesticide residues.
Simmer whole tangerines and lemons in 6 cups of water, covered, for a
couple of hours, then let them cool enough to handle. Cut the cooked
fruit in half and scoop out the pulp and put it back in the cooking
water. Set the tangerine peels aside for later. Discard the lemon
peels or save for another purpose. Simmer the pulp and seeds for about
a half an hour, mashing occasionally with a potato smasher. Strain the
juice out of the pulp with a jelly bag or big square of muslin cloth,
squeezing it as dry as possible. Slice the cooked tangerine peel in to
slivers and added to the strained juice in a big but shallow stock pot.

Bring pulp, juice, and peels to a boil, add sugar all at once, and cook,
stirring until the sugar is dissolved. Taste, and adjust tartness with
up to 1/2 cup bottled lemon juice ("Honey" tangerines are not very sour
at all.) Cook until 222 degrees on a candy thermometer, let cool to
about 200 degrees, and ladle into half-pint jars. Adjust caps and
process in boiling water bath for 10 minutes. Makes about 8 half-pints,
with a little left over.

Notes: All the peel floated to the top of the jars during processing,
so I shook them and turned them upside down after they went "ping".
Blue ribbon winner, Olmsted County Fair, 2004

On Mon, 04 May 2009 21:16:45 GMT, "James Silverton"
> wrote:

> Dora wrote on Mon, 4 May 2009 16:50:51 -0400:
>
>> James Silverton wrote:
>>> Mack wrote on Mon, 04 May 2009 13:35:49 -0700:
>>>
>>>> This recipe is taken from:
>>>> "The New Illustrated Universal Reference Book"
>>>> [London: Odhams Press, Ltd. 1933]
>>>
>>>> Ingredients:
>>>> 4 grapefruit
>>>> 6 oranges
>>>> 6 lemons
>>>> Sugar***
>>>
>>> That may well be good but to me the only decent marmalade is made
>>> with Seville (bitter) oranges.
>
>>Which, unfortunately, are unobtainable here in the US, James. Mack's
>>recipe sounds like a good substitute.
>
>I will just go on buying imported marmalade I guess. :-( , but I have
>seen large imported cans of Seville oranges for making marmalade.

I can pluck oranges from the trees nearby. Grapefruit, too.

I'm not fussy.
--
mad

zxcvbob wrote:
> Mr. Bill wrote:
>> On Mon, 04 May 2009 20:41:19 GMT, "James Silverton"
>> > wrote:
>>
>>> but to me the only decent marmalade is made with
>>> Seville (bitter) oranges.
>>
>> James...I have been looking for that Seville orange store for years
>> now......
>
>
> You can sometimes get them at "Fiesta" supermarkets. I was excited
> to
> find them a few years ago; they weren't even very expensive. I made
> real marmalade, and I entered it in the county fair. It was
> disqualified because it was bitter! (Idiot judge. It's supposed to
> be bitter.) I didn't like the stuff all that much, so I gave
> several
> jars to an Englishman friend.
>
<recipe snipped>

Perhaps you live in the Southwest? Wayne Boatwright has told me that
bitter orange trees line some of the streets in Phoenix and the
oranges fall to the ground. I don't know if they are Sevilles.
Sevilles are available in England for a very short time (usually
January to March), shipped in from Spain. Sadly, I have never been
able to find them here in the US but a Canadian poster here has
advised they're sometimes available there.

Dora

James Silverton wrote:

> I will just go on buying imported marmalade I guess. :-( , but I
> have
> seen large imported cans of Seville oranges for making marmalade.

Here you go, James:

http://www.addedtouchstore.com/prodinfo.asp?number=7663

Dora

On Mon, 04 May 2009 17:31:46 -0500, zxcvbob >
wrote:

>You can sometimes get them at "Fiesta" supermarkets

Never heard of them...they are from 'round here? But...I did copy
down Ina Garten's recipe from last week. Don't know if I will go to
the trouble to make some...since it is available at Kroger.

http://www.foodnetwork.com/recipes/i...ipe/index.html


But then again EIGHT CUPS SUGAR!!! ...maybe that is something I will
continue to purchase by the jar, when the mood strikes.

Dora wrote:
> zxcvbob wrote:
>> Mr. Bill wrote:
>>> On Mon, 04 May 2009 20:41:19 GMT, "James Silverton"
>>> > wrote:
>>>
>>>> but to me the only decent marmalade is made with
>>>> Seville (bitter) oranges.
>>>
>>> James...I have been looking for that Seville orange store for years
>>> now......
>>
>>
>> You can sometimes get them at "Fiesta" supermarkets. I was excited to
>> find them a few years ago; they weren't even very expensive. I made
>> real marmalade, and I entered it in the county fair. It was
>> disqualified because it was bitter! (Idiot judge. It's supposed to
>> be bitter.) I didn't like the stuff all that much, so I gave several
>> jars to an Englishman friend.
>>
> <recipe snipped>
>
> Perhaps you live in the Southwest? Wayne Boatwright has told me that
> bitter orange trees line some of the streets in Phoenix and the oranges
> fall to the ground. I don't know if they are Sevilles. Sevilles are
> available in England for a very short time (usually January to March),
> shipped in from Spain. Sadly, I have never been able to find them here
> in the US but a Canadian poster here has advised they're sometimes
> available there.
>
> Dora


I was visiting family in Houston, Texas. It's not exactly Southwest,
but has a huge Mexican population. Fiesta is a ethnic supermarket that
caters primarily to Mexicans, and a lesser extent Cuban and Caribbean
(and a little of everything else.) Their produce section is really
something.

I found the Seville oranges in... late summer, I think. I can't imagine
where in the world they would have been in season. South America maybe?

Bob

James Silverton wrote:
> Mack wrote on Mon, 04 May 2009 13:35:49 -0700:
>
>> This recipe is taken from:
>> "The New Illustrated Universal Reference Book"
>> [London: Odhams Press, Ltd. 1933]
>
>> Ingredients:
>> 4 grapefruit
>> 6 oranges
>> 6 lemons
>> Sugar***
>
> That may well be good but to me the only decent marmalade is made with
> Seville (bitter) oranges.


Seville Marmalade is the best IMO, but I have had orange lemon and
grapefruit marmalade and it's not bad. Not as good as Seville, but
quite edible. For anyone wanting to make marmalade at this time of year,
Seville is not an option. They are only available for a short time in
Jan. or Feb.

Dora wrote:

>> That may well be good but to me the only decent marmalade is made with
>> Seville (bitter) oranges.
>
> Which, unfortunately, are unobtainable here in the US, James. Mack's
> recipe sounds like a good substitute.

Unobtainable in the US? We get them in Canada, but they are only
available for a week or two in the winter.

James Silverton wrote:

>> Which, unfortunately, are unobtainable here in the US, James. Mack's
>> recipe sounds like a good substitute.
>
> I will just go on buying imported marmalade I guess. :-( , but I have
> seen large imported cans of Seville oranges for making marmalade.

That is unfortunate. Good Seville marmalade is expensive. For less than
the cost of one jar of good imported Seville marmalade I can make a
dozen jars of it. All it takes is about a dozen oranges and sugar.

The recipe that I use is quite simple, but takes a few hours. Remove
blemished from oranges. Juice the oranges into a pot. Save the pips and
wrap them in cheesecloth ball. Slice the peels, easily done in a food
processor. Put the sliced peel and bag of pips into a pot, add enough
water to cover the peels. Bring to a boil and then turn down the heat to
keep it just below a simmer for 2-3 hours, until you easily squeeze the
peel between your thumb and finger. Remove the ball for pips, squeezing
out the juice. In small batches, mix equal parts of the orange mash and
granulated sugar. Bring it to a boil and cook until drops of the mixture
will set on an inverted bowl. Pour the hot marmalade into sterilized
jars and seal.

Mr. Bill wrote:
> On Mon, 04 May 2009 20:41:19 GMT, "James Silverton"
> > wrote:
>
>> but to me the only decent marmalade is made with
>> Seville (bitter) oranges.
>
> James...I have been looking for that Seville orange store for years
> now......

You have to look at the right time. They are usually around only for a
week or two in Jan. or Feb. If you see them, get them. They won't be
around for long.

Dora wrote on Mon, 4 May 2009 19:21:24 -0400:

>> I will just go on buying imported marmalade I guess. :-( ,
>> but I have seen large imported cans of Seville oranges for
>> making marmalade.

> Here you go, James:

> http://www.addedtouchstore.com/prodinfo.asp?number=7663

Thanks, I just recalled where I last saw them. It was in a "Gourmet"
import store but you never can tell what they will have available: foods
from South Africa to things with labels entirely in Russian. Exercising
my unpracticed Cyrillic, I was able to work out what they were.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Dora wrote:
> James Silverton wrote:
>
>> I will just go on buying imported marmalade I guess. :-( , but I have
>> seen large imported cans of Seville oranges for making marmalade.
>
> Here you go, James:
>
> http://www.addedtouchstore.com/prodinfo.asp?number=7663


I tried that stuff one year. I picked up a can at a German deli. It was
not as good as the marmalade I made from fresh Seville oranges, but
wasn't bad. It sure was easier. It is probably the best bet for yo if
you missed the Seville oranges during the very short window of
availability, which is usually a week or two here.

It is definitely too late to get Seville oranges in NA now. You have to
start looking for them toward the end of January.

One year I was looking for Seville oranges. My mother told me she had
seen them in her grocery store. Not seeing any in one store, I asked a
kid who was stocking produce in the fruit and produce section. He looked
puzzled at first but then said "Oh yeah, the really tasty ones" at which
point I realized he didn't have a clue what I was talking about. Seville
oranges are not tasty. They are actually really disgusting tasting.
They are no bad that I am surprised that it ever occurred to someone to
make marmalade with them.

Dave Smith wrote:
> Dora wrote:
>>
>> Here you go, James:
>>
>> http://www.addedtouchstore.com/prodinfo.asp?number=7663
>
>
> I tried that stuff one year. I picked up a can at a German deli. It
> was not as good as the marmalade I made from fresh Seville oranges,
> but wasn't bad. It sure was easier. It is probably the best bet for
> yo if you missed the Seville oranges during the very short window of
> availability, which is usually a week or two here.
>
> It is definitely too late to get Seville oranges in NA now. You
> have
> to start looking for them toward the end of January.


Never, ever have I seen them here, Dave. Maybe no market for them -
nobody I know eats marmalade, let alone make their own suply. More
for me.

Dora wrote:
>> It is definitely too late to get Seville oranges in NA now. You have
>> to start looking for them toward the end of January.
>
>
> Never, ever have I seen them here, Dave. Maybe no market for them -
> nobody I know eats marmalade, let alone make their own suply. More for
> me.

Perhaps you just looking at the right time. I would probably never see
them either unless I was looking. Since each batch makes enough to keep
me going for a few years, I only make marmalade every 2-3y years. When I
run low and it is time to make a new batch I start looking in January.
They invariably show up, but only for a week or two.

I don't know that many people who eat marmalade either, and my mother
and mother in law were the only other people I know who made it.

On Thu, 07 May 2009 14:41:45 -0400, Dave Smith
> wrote:

>Dora wrote:
>>> It is definitely too late to get Seville oranges in NA now. You have
>>> to start looking for them toward the end of January.
>>
>>
>> Never, ever have I seen them here, Dave. Maybe no market for them -
>> nobody I know eats marmalade, let alone make their own suply. More for
>> me.
>
>Perhaps you just looking at the right time. I would probably never see
>them either unless I was looking. Since each batch makes enough to keep
>me going for a few years, I only make marmalade every 2-3y years. When I
>run low and it is time to make a new batch I start looking in January.
>They invariably show up, but only for a week or two.
>
>I don't know that many people who eat marmalade either, and my mother
>and mother in law were the only other people I know who made it.

Seems to be especially satisfying following a fried breakfast. Maybe
it aids the digestion.

The shops certainly stock enough of it, so I doubt it's unpopular.
--
mad

Mack A. Damia wrote:

>> I don't know that many people who eat marmalade either, and my mother
>> and mother in law were the only other people I know who made it.
>
> Seems to be especially satisfying following a fried breakfast. Maybe
> it aids the digestion.
>
> The shops certainly stock enough of it, so I doubt it's unpopular.

It may be another one of those love it or hate it deals, like lamb.
Everyone in my family likes it, but I know people who won't touch the
stuff.

For anyone who likes marmalade, I recommend making it yourself. The the
cost of a dozen oranges and a pound or two of sugar, which is less than
the cost of one jar of good marmalade, you can make about a dozen jars
of it.

On Tue 05 May 2009 09:31:18a, Dora told us...

> Dave Smith wrote:
>> Dora wrote:
>>>
>>> Here you go, James:
>>>
>>> http://www.addedtouchstore.com/prodinfo.asp?number=7663
>>
>>
>> I tried that stuff one year. I picked up a can at a German deli. It
>> was not as good as the marmalade I made from fresh Seville oranges,
>> but wasn't bad. It sure was easier. It is probably the best bet for
>> yo if you missed the Seville oranges during the very short window of
>> availability, which is usually a week or two here.
>>
>> It is definitely too late to get Seville oranges in NA now. You have
>> to start looking for them toward the end of January.
>
>
> Never, ever have I seen them here, Dave. Maybe no market for them -
> nobody I know eats marmalade, let alone make their own suply. More
> for me.

We have a sour/bitter orange comparable to a Seville orange that is
commonly grown here in central AZ, mostly for decorative purposes, and they
are ideal for marmalade. It's common to see people put bags of them on
their treelawn, free for the taking. Since oranges ripen at various
intervals year 'round here, there are almost always some available.

For a while I was making marmalade at least once or twice a year, but since
we are both now diabetic, I haven't made a batch, though I am tempted.

--
Wayne Boatwright
------------------------------------------------------------------------
But when the time comes that a man has had his dinner, then the
true man comes to the surface. ~Mark Twain

On Thu, 07 May 2009 16:10:20 -0400, Dave Smith
> wrote:

>Mack A. Damia wrote:
>
>>> I don't know that many people who eat marmalade either, and my mother
>>> and mother in law were the only other people I know who made it.
>>
>> Seems to be especially satisfying following a fried breakfast. Maybe
>> it aids the digestion.
>>
>> The shops certainly stock enough of it, so I doubt it's unpopular.
>
>It may be another one of those love it or hate it deals, like lamb.
>Everyone in my family likes it, but I know people who won't touch the
>stuff.
>
>For anyone who likes marmalade, I recommend making it yourself. The the
>cost of a dozen oranges and a pound or two of sugar, which is less than
>the cost of one jar of good marmalade, you can make about a dozen jars
>of it.

I enjoy this as much as any store-bought marmalade. You can vary the
size of the curds, too. Some folks like it chewy.

With the expensive brands, Dundee, Chivers, Robertson's you seem to
get so little, too, and you pay soooooo much.

Those jars, they gettin' smaller!
--
mad

Wayne Boatwright wrote:
> On Tue 05 May 2009 09:31:18a, Dora told us...
>
>> Dave Smith wrote:
>>> Dora wrote:
>>>> Here you go, James:
>>>>
>>>> http://www.addedtouchstore.com/prodinfo.asp?number=7663
>>>
>>> I tried that stuff one year. I picked up a can at a German deli. It
>>> was not as good as the marmalade I made from fresh Seville oranges,
>>> but wasn't bad. It sure was easier. It is probably the best bet for
>>> yo if you missed the Seville oranges during the very short window of
>>> availability, which is usually a week or two here.
>>>
>>> It is definitely too late to get Seville oranges in NA now. You have
>>> to start looking for them toward the end of January.
>>
>> Never, ever have I seen them here, Dave. Maybe no market for them -
>> nobody I know eats marmalade, let alone make their own suply. More
>> for me.
>
> We have a sour/bitter orange comparable to a Seville orange that is
> commonly grown here in central AZ, mostly for decorative purposes, and they
> are ideal for marmalade. It's common to see people put bags of them on
> their treelawn, free for the taking. Since oranges ripen at various
> intervals year 'round here, there are almost always some available.
>
> For a while I was making marmalade at least once or twice a year, but since
> we are both now diabetic, I haven't made a batch, though I am tempted.
>
I'm diabetic too Wayne, you just have to take the marmalade into the
meal plan so you don't overload. Alternatively you can make low-sugar
marmalade with the low or no sugar pectin. I had biscuits with kumquat
marmalade for breakfast this morning along with an egg and a slice of
sausage. Very good.

Dave Smith wrote:
> Dora wrote:
>>> It is definitely too late to get Seville oranges in NA now. You
>>> have to start looking for them toward the end of January.
>>
>>
>> Never, ever have I seen them here, Dave. Maybe no market for
>> them -
>> nobody I know eats marmalade, let alone make their own suply.
>> More
>> for me.
>
> Perhaps you just looking at the right time. I would probably never
> see
> them either unless I was looking. Since each batch makes enough to
> keep me going for a few years, I only make marmalade every 2-3y
> years. When I run low and it is time to make a new batch I start
> looking in January. They invariably show up, but only for a week or
> two.
> I don't know that many people who eat marmalade either, and my
> mother
> and mother in law were the only other people I know who made it.

I went on an avid search several years ago, as did another poster
here. We turned up one online vendor in Florida, sent our orders (and
fortunately charged them), only to find he was a fly-by-night and
didn't have the oranges to sell. He was reported to the Florida Ag
authorities, closed down his web site and both of us were made whole
creditwise. A strange experience. The search goes on.

Dora wrote:

> I went on an avid search several years ago, as did another poster here.
> We turned up one online vendor in Florida, sent our orders (and
> fortunately charged them), only to find he was a fly-by-night and didn't
> have the oranges to sell. He was reported to the Florida Ag
> authorities, closed down his web site and both of us were made whole
> creditwise. A strange experience. The search goes on.

Glad to here that you got your money back, though it reinforces my
doubts about buying things online. If you have a good grocery store or,
even better, a produce store, you should check with them in January to
see if they plan on getting any. They usually come in around late
January, and are only around for a week or two.

On Thu 07 May 2009 02:33:33p, George Shirley told us...

> Wayne Boatwright wrote:
>> On Tue 05 May 2009 09:31:18a, Dora told us...
>>
>>> Dave Smith wrote:
>>>> Dora wrote:
>>>>> Here you go, James:
>>>>>
>>>>> http://www.addedtouchstore.com/prodinfo.asp?number=7663
>>>>
>>>> I tried that stuff one year. I picked up a can at a German deli. It
>>>> was not as good as the marmalade I made from fresh Seville oranges,
>>>> but wasn't bad. It sure was easier. It is probably the best bet for
>>>> yo if you missed the Seville oranges during the very short window of
>>>> availability, which is usually a week or two here.
>>>>
>>>> It is definitely too late to get Seville oranges in NA now. You
>>>> have to start looking for them toward the end of January.
>>>
>>> Never, ever have I seen them here, Dave. Maybe no market for them -
>>> nobody I know eats marmalade, let alone make their own suply. More
>>> for me.
>>
>> We have a sour/bitter orange comparable to a Seville orange that is
>> commonly grown here in central AZ, mostly for decorative purposes, and
>> they are ideal for marmalade. It's common to see people put bags of
>> them on their treelawn, free for the taking. Since oranges ripen at
>> various intervals year 'round here, there are almost always some
>> available.
>>
>> For a while I was making marmalade at least once or twice a year, but
>> since we are both now diabetic, I haven't made a batch, though I am
>> tempted.
>>
> I'm diabetic too Wayne, you just have to take the marmalade into the
> meal plan so you don't overload. Alternatively you can make low-sugar
> marmalade with the low or no sugar pectin. I had biscuits with kumquat
> marmalade for breakfast this morning along with an egg and a slice of
> sausage. Very good.
>

George, I don't really like making any jam, jelly, or preserve made with
any form of added pectin, and use only fruit and sugar. I did try a no
sugar pectin once and found I really didn't like the results. We ended up
throwing it out. Given that, when I do make some, I eat very small
portions of it. I enjoy it more even though there is less to enjoy.

--
Wayne Boatwright
------------------------------------------------------------------------
All happiness depends on a leisurely breakfast. ~John Gunther