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| 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. |
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general marmalade question
I have a great variety of citrus fruit available, and would like to turn
some of the stuff into marmalade. I have had success with blood oranges, but have had several failures, in that they have failed to jell. I have never used added pectin, and would like to consider it. Any suggestions, or tips? Mike Acord |
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general marmalade question
Mike Acord > wrote in news:401729FB.7050504
@earthlink.net: > I have a great variety of citrus fruit available, and would like to turn > some of the stuff into marmalade. I have had success with blood > oranges, but have had several failures, in that they have failed to > jell. I have never used added pectin, and would like to consider it. > Any suggestions, or tips? > Mike Acord > > I find the "set" produced by adding pectin to marmalade much too firm and "artificial". Marmalade is not meant to be "solid". You can increase the natural pectin measurably by the addition of the pips from several lemons. They do not add measurably to the flavor. Wayne |
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