Can you please help a man that eats from a micro-wave and junk food
drive-through how to make jelly and marmalade. Please pretend as if
I'm a 10 year old needing to know the basics. I have lady freind that
will help me with the canning portion, but I don't know where to start
on the stove. I have more tangerines that I know what to do with. I
gave as many as I could away but still plenty I don't want to waste.
The tangerines came from a tree my father planted in 1959. For years
the tree barely yeilded any fruit but for the past 3 years the tree
appears to be making up for lost time. My now deceased mother used to
make jelly and marmelade every year. I've looked everywhere but it
appears as though she never worked from a written recipe. THANK YOU
in advance, Dave

I'd start by visiting the local public library because I find books a lot
easier to work from than computer screens, however a visit to the
www.google.com website and a search of the Internet should bring up links
to many sources of online information. I've found recipes, theory and
history of jelly and marmalade on the Internet.

John ) writes:
> Can you please help a man that eats from a micro-wave and junk food
> drive-through how to make jelly and marmalade. Please pretend as if
> I'm a 10 year old needing to know the basics. I have lady freind that
> will help me with the canning portion, but I don't know where to start
> on the stove. I have more tangerines that I know what to do with. I
> gave as many as I could away but still plenty I don't want to waste.
> The tangerines came from a tree my father planted in 1959. For years
> the tree barely yeilded any fruit but for the past 3 years the tree
> appears to be making up for lost time. My now deceased mother used to
> make jelly and marmelade every year. I've looked everywhere but it
> appears as though she never worked from a written recipe. THANK YOU
> in advance, Dave


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In article >,
(John) wrote:

> Can you please help a man that eats from a micro-wave and junk food
> drive-through how to make jelly and marmalade. Please pretend as if
> I'm a 10 year old needing to know the basics. I have lady freind that
> will help me with the canning portion, but I don't know where to start
> on the stove. I have more tangerines that I know what to do with. I
> gave as many as I could away but still plenty I don't want to waste.
> The tangerines came from a tree my father planted in 1959. For years
> the tree barely yeilded any fruit but for the past 3 years the tree
> appears to be making up for lost time. My now deceased mother used to
> make jelly and marmelade every year. I've looked everywhere but it
> appears as though she never worked from a written recipe. THANK YOU
> in advance, Dave

start at the National Center for Home Food Preservation site:
<http://www.uga.edu/nchfp/> You can also buy a package of pectin and
follow the instructions there. You don't need the pectin to make
marmalade (the citrus has enough natural pectin to do the job) but that
may be the simplest way to do it for a beginner. Understand that if you
use such a recipe, you WILL use the pectin from the package. Good luck
and let us know how it comes out for you.

George Shirley makes a lot of marmalade -- maybe he's got something to
add. Yo, Jorge!! Look alive!!
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

"John" > wrote in message
om...
> Can you please help a man that eats from a micro-wave and junk food
> drive-through how to make jelly and marmalade. Please pretend as if
> I'm a 10 year old needing to know the basics. I have lady freind that
> will help me with the canning portion, but I don't know where to start
> on the stove. I have more tangerines that I know what to do with. I
> gave as many as I could away but still plenty I don't want to waste.
> The tangerines came from a tree my father planted in 1959. For years
> the tree barely yeilded any fruit but for the past 3 years the tree
> appears to be making up for lost time. My now deceased mother used to
> make jelly and marmelade every year. I've looked everywhere but it
> appears as though she never worked from a written recipe. THANK YOU
> in advance, Dave

Once you get the process down, there is a new search engine based on Google
for searching for recipes at http://theory.stanford.edu/~amitp/recipe.html .
I typed in 'marmalade' (no quotes) and got "about 114,000" recipes. Some are
recipes that use marmalade but there are plenty of marmalade recipes also.

Good luck.

John wrote:

> Can you please help a man that eats from a micro-wave and junk food
> drive-through how to make jelly and marmalade. Please pretend as if
> I'm a 10 year old needing to know the basics. I have lady freind that
> will help me with the canning portion, but I don't know where to start
> on the stove. I have more tangerines that I know what to do with. I
> gave as many as I could away but still plenty I don't want to waste.
> The tangerines came from a tree my father planted in 1959. For years
> the tree barely yeilded any fruit but for the past 3 years the tree
> appears to be making up for lost time. My now deceased mother used to
> make jelly and marmelade every year. I've looked everywhere but it
> appears as though she never worked from a written recipe. THANK YOU
> in advance, Dave


No one has given you a direct answer because we don't have a consensus
about how to make marmalade (there are several methods, and they all
work,) although we do discuss it occasionally. If you use google to
search this group for recent (in the past year or two) discussions about
marmalade, you will be overwhelmed with information from which to ask
specific questions.

George's marmalade is delicious, and I suspect tangarines cook a lot
like kumquats. I think he has posted the recipe here.

Don't discard the seeds without first boiling them in a little
cheesecloth bag with the rest of the fruit, then squeezing the gel out
of them. I don't know if it's pectin or not, but the seeds are loaded
with a water soluble gel.

Best regards,
Bob

zxcvbob wrote:
> John wrote:
>
>> Can you please help a man that eats from a micro-wave and junk food
>> drive-through how to make jelly and marmalade. Please pretend as if
>> I'm a 10 year old needing to know the basics. I have lady freind that
>> will help me with the canning portion, but I don't know where to start
>> on the stove. I have more tangerines that I know what to do with. I
>> gave as many as I could away but still plenty I don't want to waste.
>> The tangerines came from a tree my father planted in 1959. For years
>> the tree barely yeilded any fruit but for the past 3 years the tree
>> appears to be making up for lost time. My now deceased mother used to
>> make jelly and marmelade every year. I've looked everywhere but it
>> appears as though she never worked from a written recipe. THANK YOU in
>> advance, Dave
>
>
>
> No one has given you a direct answer because we don't have a consensus
> about how to make marmalade (there are several methods, and they all
> work,) although we do discuss it occasionally. If you use google to
> search this group for recent (in the past year or two) discussions about
> marmalade, you will be overwhelmed with information from which to ask
> specific questions.
>
> George's marmalade is delicious, and I suspect tangarines cook a lot
> like kumquats. I think he has posted the recipe here.
>
> Don't discard the seeds without first boiling them in a little
> cheesecloth bag with the rest of the fruit, then squeezing the gel out
> of them. I don't know if it's pectin or not, but the seeds are loaded
> with a water soluble gel.
>
> Best regards,
> Bob
I use the kumquat marmalade recipe in the Ball Blue Book, as good as any
I ever saw. I just don't put any other fruit in with it as I have tons
of kumquats. Reminds me, need to pick those suckers although nothing
eats them but humans.

On that vein, looked in the local shopper paper today and it is full of
ads for local people wanting to sell kumquats, satsumas, tangerines,
tangelos, grapefruit, navel and other oranges, lemons, limes and
anything else that remotely resembles citrus fruit. Everyone had as good
a crop as I did this year.

And for you folks up yonder just below the Canadian line - it's 75F
outside here today and humid as all get out. Eat yer hearts out.

George

George Shirley wrote:

> And for you folks up yonder just below the Canadian line - it's 75F
> outside here today and humid as all get out. Eat yer hearts out.
>
> George
>


That Canadian line is not very straight. I'm north of Toronto, and Barb
lives about 100 miles north of here.

And it's 31 degrees and humid as all get out, so there! ;-)

Bob

zxcvbob wrote:
> George Shirley wrote:
>
>> And for you folks up yonder just below the Canadian line - it's 75F
>> outside here today and humid as all get out. Eat yer hearts out.
>>
>> George
>>
>
>
> That Canadian line is not very straight. I'm north of Toronto, and Barb
> lives about 100 miles north of here.
>
> And it's 31 degrees and humid as all get out, so there! ;-)
>
> Bob
And if it snowses and gets cold there it's waay to far north for me.
Brrr, gets 31F sometimes down here and I stay inside under an afghan and
with hot chocolate in hand until summer comes.

George

George Shirley wrote:
> And if it snowses and gets cold there it's waay to far north for me.
> Brrr, gets 31F sometimes down here and I stay inside under an afghan and
> with hot chocolate in hand until summer comes.
>
> George
>


Does your wife know about that Afghan, George? ;-)

Bob

zxcvbob wrote:
> George Shirley wrote:
>
>> And if it snowses and gets cold there it's waay to far north for me.
>> Brrr, gets 31F sometimes down here and I stay inside under an afghan
>> and with hot chocolate in hand until summer comes.
>>
>> George
>>
>
>
> Does your wife know about that Afghan, George? ;-)
>
> Bob
Yup, she crocheted it. B-)

George