Home |
Search |
Today's Posts |
|
Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar. I added a little baking soda to bring the pH up to 3.5 or so. Gag. Very sour aftertaste. I'll try the SureJel recipe next, slicing up rinds but no piths, juicing some fruits, adding some "supremes," etc, etc. Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
|
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
|
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
"George Shirley" > wrote in message . .. > wrote: > >> This first recipe called for a dozen limes, sliced up whole and soaked >> overnite, simmered until tender, add an equal amount of sugar. >> I added a little baking soda to bring the pH up to 3.5 or so. >> Gag. >> Very sour aftertaste. >> I'll try the SureJel recipe next, slicing up rinds but no piths, juicing >> some fruits, adding some "supremes," etc, etc. >> Edrena >> >> > Edrena: every marmalade recipe I've ever used called for rind but no pith > or seeds. IMHO the pith gives you that bad aftertaste. > > George > yep - seville orange marmalade is an acquired taste - I really like it. But the oranges themselves are inedible - so tart and sour. Puke! Maybe limes and lime marmalade is similar? True, fresh limes are much nicer than seville oranges...;-P The Lime flavour is very powerful - I made blueberry lime jam a few years ago. Can't recall the recipe right now, but the lime amount was really low, and when I tasted it while cooking, it was hardly noticable. So I increased it just a bit....once it set, I tasted it again , and the lime flavour was really strong. Too strong!! Some marmalade recipes say to put the pith and seeds in a cheese cloth bag, cook with it, but remove before jarring....needed for the set ? Good luck, Kathi |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
"George Shirley" > wrote in message
. .. > wrote: > >> This first recipe called for a dozen limes, sliced up ... Gag. Very sour >> aftertaste. >> > Edrena: every marmalade recipe I've ever used called for rind but no pith > or seeds. IMHO the pith gives you that bad aftertaste. > George > Me, too actually, buddy. But just tried to make it easy on me. Takin' a walk on the wild side...I'll never grow up. Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
"zxcvbob" > wrote in message
... > wrote: >> This first recipe called for a dozen limes, sliced up whole and soaked >> overnite, ... Edrena > > Tangerines make *fabulous* marmalade. > I would expect limes to be as bitter as Seville oranges. (I made some > marmalade with Seville oranges a couple of years ago and I didn't like it. > I gave the stuff to an Englishman I know.) > Bob Bob - do y'all use the pith (if any)? Seems like tangerines don't have much to begin with. These alleged limes I used did not have a thick pith, but pith is bad. Last year I tried to use red grapefruits (love). Pith was extraordinarily awful, even the teensy parts that got included. I was so sad. We have Germans about, but no Englishmen that I know of, drat. Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
"Kathi Jones" > wrote in message
... > > "George Shirley" > wrote in message > . .. >> wrote: >> >>> This first recipe called for a dozen limes, sliced up whole and soaked >>> overnite, simmered until tender, add an equal amount of sugar. >>> I added a little baking soda to bring the pH up to 3.5 or so. >>> Gag. >>> Very sour aftertaste. >>> I'll try the SureJel recipe next, slicing up rinds but no piths, juicing >>> some fruits, adding some "supremes," etc, etc. >>> Edrena >>> >>> >> Edrena: every marmalade recipe I've ever used called for rind but no pith >> or seeds. IMHO the pith gives you that bad aftertaste. >> >> George >> > > yep - seville orange marmalade is an acquired taste - I really like it. > But the oranges themselves are inedible - so tart and sour. Puke! Maybe > limes and lime marmalade is similar? True, fresh limes are much nicer > than seville oranges...;-P > > The Lime flavour is very powerful - I made blueberry lime jam a few years > ago. Can't recall the recipe right now, but the lime amount was really > low, and when I tasted it while cooking, it was hardly noticable. So I > increased it just a bit....once it set, I tasted it again , and the lime > flavour was really strong. Too strong!! > > Some marmalade recipes say to put the pith and seeds in a cheese cloth > bag, cook with it, but remove before jarring....needed for the set ? > Good luck, > Kathi > These were seedless types, but I saw many recipes where the seeds were boiled up with the rinds for the their pectin. This last recipe the green in the rind kinda washed out. I plopped in about 3 (count'em) drops of green food coloring, but it wasn't lime - it was wierd. Edrena, The Saga Continues. |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
"zxcvbob" > wrote in message
... > wrote: >> "zxcvbob" > wrote in message >> ... >>> wrote: >>>> This first recipe called for a dozen limes, sliced up whole and soaked >>>> overnite, ... Edrena >>> Tangerines make *fabulous* marmalade. >>> I would expect limes to be as bitter as Seville oranges. (I made some >>> marmalade with Seville oranges a couple of years ago and I didn't like >>> it. I gave the stuff to an Englishman I know.) >>> Bob >> >> Bob - do y'all use the pith (if any)? Seems like tangerines don't have >> much to begin with. These alleged limes I used did not have a thick >> pith, but pith is bad. Last year I tried to use red grapefruits (love). >> Pith was extraordinarily awful, even the teensy parts that got included. >> I was so sad. We have Germans about, but no Englishmen that I know of, >> drat. >> Edrena >> >> > > > I used "Honey" tangerines, and used the whole things pith and all. (there > was very little pith, and the little bit that was there wasn't very > bitter.) IIRC, I boiled them whole along with a couple of lemons. I > scooped the pulp out of the fruit and a threw out the lemon peels and a > sliced the tangerine peels very very thin and stirred them back in. > I don't remember what I did with the pulp and seeds. (I should go look up > the recipe) > Bob IIRC I printed it off before. Lemme look first. Nite, nite, y'all. E. |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
Kathi Jones wrote:
> "George Shirley" > wrote in message > . .. > wrote: >> >> >>>This first recipe called for a dozen limes, sliced up whole and soaked >>>overnite, simmered until tender, add an equal amount of sugar. >>>I added a little baking soda to bring the pH up to 3.5 or so. >>>Gag. >>>Very sour aftertaste. >>>I'll try the SureJel recipe next, slicing up rinds but no piths, juicing >>>some fruits, adding some "supremes," etc, etc. >>>Edrena >>> >>> >> >>Edrena: every marmalade recipe I've ever used called for rind but no pith >>or seeds. IMHO the pith gives you that bad aftertaste. >> >>George >> > > > yep - seville orange marmalade is an acquired taste - I really like it. But > the oranges themselves are inedible - so tart and sour. Puke! Maybe limes > and lime marmalade is similar? True, fresh limes are much nicer than > seville oranges...;-P > > The Lime flavour is very powerful - I made blueberry lime jam a few years > ago. Can't recall the recipe right now, but the lime amount was really low, > and when I tasted it while cooking, it was hardly noticable. So I increased > it just a bit....once it set, I tasted it again , and the lime flavour was > really strong. Too strong!! > > Some marmalade recipes say to put the pith and seeds in a cheese cloth bag, > cook with it, but remove before jarring....needed for the set ? > > Good luck, > > Kathi > Once upon a time we had a lot of controversy on this group about the ability of citrus seeds to impart pectin to the marmalade. I believe they do so put crushed seeds in a small cheese cloth bag and remove it before jarring. It seems to help the set IMHO. George |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
George Shirley wrote:
> Once upon a time we had a lot of controversy on this group about the > ability of citrus seeds to impart pectin to the marmalade. I believe > they do so put crushed seeds in a small cheese cloth bag and remove it > before jarring. It seems to help the set IMHO. > > George > I once put some orange seeds in a little custard cup half-full of water and soaked them overnight. They gelled the water. No acid, no sugar. I dunno if it's pectin or not, but it would definitely help the set. Bob |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
Oh pshaw, on Sun 10 Sep 2006 04:40:03p, meant to say...
> This first recipe called for a dozen limes, sliced up whole and soaked > overnite, simmered until tender, add an equal amount of sugar. > I added a little baking soda to bring the pH up to 3.5 or so. > Gag. > Very sour aftertaste. > I'll try the SureJel recipe next, slicing up rinds but no piths, juicing > some fruits, adding some "supremes," etc, etc. > Edrena > > Did you use Persian limes or the little Mexican (Key) limes? I don't mind the bitter, but there should be enough sugar to keep them from being particularly sour. I have used Persian limes for marmalade. I never use pectin. -- Wayne Boatwright @¿@¬ _____________________ |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
Oh pshaw, on Sun 10 Sep 2006 05:26:17p, George Shirley meant to say...
> wrote: > >> This first recipe called for a dozen limes, sliced up whole and soaked >> overnite, simmered until tender, add an equal amount of sugar. >> I added a little baking soda to bring the pH up to 3.5 or so. >> Gag. >> Very sour aftertaste. >> I'll try the SureJel recipe next, slicing up rinds but no piths, juicing >> some fruits, adding some "supremes," etc, etc. >> Edrena >> >> > Edrena: every marmalade recipe I've ever used called for rind but no > pith or seeds. IMHO the pith gives you that bad aftertaste. > > George > > The seeds help in jelling, but should be removed after cooking and before adding the sugar. -- Wayne Boatwright @¿@¬ _____________________ |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19... > Oh pshaw, on Sun 10 Sep 2006 04:40:03p, meant to say... > >> This first recipe called for a dozen limes, sliced up whole and soaked >> overnite, simmered until tender, add an equal amount of sugar. >> I added a little baking soda to bring the pH up to 3.5 or so. >> Gag. >> Very sour aftertaste. >> I'll try the SureJel recipe next, slicing up rinds but no piths, juicing >> some fruits, adding some "supremes," etc, etc. >> Edrena > > Did you use Persian limes or the little Mexican (Key) limes? I don't mind > the bitter, but there should be enough sugar to keep them from being > particularly sour. I have used Persian limes for marmalade. I never use > pectin. > Wayne Boatwright @¿@¬ Wayne - I used persians, I think. The teeny limes have great taste, but kinda ratty thin skin. And they are full of seeds to dig out. To pith or not to pith, That Is The Question? Edrena |
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
|
Posted to rec.food.preserving
|
|||
|
|||
Lime Marmalade Part 1
Oh pshaw, on Mon 11 Sep 2006 03:43:41p, meant to say...
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message > 28.19... >> Oh pshaw, on Sun 10 Sep 2006 04:40:03p, meant to say... >> >>> This first recipe called for a dozen limes, sliced up whole and soaked >>> overnite, simmered until tender, add an equal amount of sugar. >>> I added a little baking soda to bring the pH up to 3.5 or so. >>> Gag. >>> Very sour aftertaste. >>> I'll try the SureJel recipe next, slicing up rinds but no piths, >>> juicing some fruits, adding some "supremes," etc, etc. >>> Edrena >> >> Did you use Persian limes or the little Mexican (Key) limes? I don't >> mind the bitter, but there should be enough sugar to keep them from >> being particularly sour. I have used Persian limes for marmalade. I >> never use pectin. Wayne Boatwright @¿@¬ > > Wayne - I used persians, I think. The teeny limes have great taste, but > kinda ratty thin skin. And they are full of seeds to dig out. To pith or > not to pith, That Is The Question? > Edrena Yes, the Mexican limes are really full of seeds. The Persian limes I usually find don't seem to have that much pith, so I use the whole lime, sliced. I also add the seeds from several lemons, tied in cheesecloth, to cook with the limes before adding the sugar. The consistency is almost always perfect. -- Wayne Boatwright __________________________________________________ Everything in our favor was against us. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Lime Ginger Marmalade | Preserving | |||
lime marmalade | Preserving | |||
REC: Lime Marmalade (long) | Preserving | |||
The Lime Marmalade | Preserving | |||
Lime Marmalade, Another View | Preserving |