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.

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.

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.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

In article >,
"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.

Check on rec.food.preserving. George Shirley makes marmalade and he
could probably be of help.
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On Fri, 17 May 2013 11:58:12 -0400, 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.

I ran across this recipe the other day... kumquats are too expensive
for this, but it would be on my to-do list if I had a kumquat
tree/bush. http://www.aslolife.com/2012/04/17/kumquat-marmalade/

--
Food is an important part of a balanced diet.

On 17/05/2013 8:32 AM, 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.

When I make Seville Orange Marmalade I juice the oranges, put the pits
in a cheese cloth back, slice the peels and then simmer them in just
enough water to cover them until the pieces can be squished between
thumb and forefinger. That mash is then cooked up in smaller batches
with equal parts of mash and sugar and boiled until it passes the set
test. Using a cool inverted bowl, pour a few drops on the outside of
the bowl and it should set up before it runs too far.

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.

In article >,
says...
>
> 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.

The recipe I first used calls for 2lbs of seville oranges plus a
lemon, 4 lbs of sugar and 4 imperial pints of water. It works fine but
I like sharper marmalade so make it like this

( more fruit less sugar)

Two and a half pounds of oranges (or grapefruit, or mixed) and two
lemans, three and a half pounds of sugar and four imperial pints.

This makes 10 jars, gives a good set, makes a tart/sharp marmalade,
and lasts well over a year; we've never had any go off.


Janet UK

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.

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.
>

I've used Seville oranges to make marmalade, but I didn't like it
because it was too bitter (I know it's supposed to be bitter.) The best
luck I've had is with tangerines:

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 into
slivers and added to the strained juice in a large 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

--
Best regards,
Bob

>>
>> 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!
>


There are no Trader Joe's around here so I will have to take your word
for that. I know of several decent Seville orange marmalade and they are
premium jam prices. Then there are several high end marmalades, but they
are a lot more expensive. For $4-5 you can get enough Seville oranges
and sugar to make about a dozen jars.

On 17/05/2013 5:29 PM, zxcvbob wrote:

>
> 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
>


You might have poured it into jars a little too early. It is usually a
good idea to wait a few minutes before pouring jams into the jars....
but... turning it occasionally while it is still will mix it back in
with the rest.

On Fri, 17 May 2013 17:09:26 -0400, James Silverton
> wrote:

> Trader Joe's Seville Orange marmalade is not bad at all!

I've decided it's easier to buy TJ's Seville than it is to make it.

--
Food is an important part of a balanced diet.

Dave Smith wrote:
> On 17/05/2013 5:29 PM, zxcvbob wrote:
>
>>
>> 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
>>
>
>
> You might have poured it into jars a little too early. It is usually a
> good idea to wait a few minutes before pouring jams into the jars....
> but... turning it occasionally while it is still will mix it back in
> with the rest.
>


I did let it cool a little before pouring it. The peels all floated up
while it was in the boiling water bath. Not much I can do about that;
it makes too big a batch to just refrigerate it all without processing
-- and I don't want any of the jars to mold.

Bob

On 17/05/2013 8:10 PM, zxcvbob wrote:
>
>>> 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
>>>
>>
>>
>> You might have poured it into jars a little too early. It is usually a
>> good idea to wait a few minutes before pouring jams into the jars....
>> but... turning it occasionally while it is still will mix it back in
>> with the rest.
>>
>
>
> I did let it cool a little before pouring it. The peels all floated up
> while it was in the boiling water bath. Not much I can do about that;
> it makes too big a batch to just refrigerate it all without processing
> -- and I don't want any of the jars to mold.
>

t\he times I have made marmalade there was so much peel in the mash
that there wasn't really much opportunity for it to separate and float.