More questions - & inspiration?

[tim]

MARMALADE

1. I have always used a preserving pan. Reason? Because that's always been the way. And it's huge. And because its flared, it doesn't boil over & you don't have to watch it.

2. Because I just wanted a small amount earlier this year, I just did everything in the pressure cooker. Half the size. Half the effort. And, I think, quicker. So??

3. Interesting how quickly it comes to the boil, & how much longer for the last 6 deg.

4. Also, if you stir gently, it froths furiously. That means that it's throwing off steam more quickly? So that's good?

[tim]

[tricia]

I always use my large pressure cooker for making jams, jellies and chutneys because I only ever make them with one kilo of fruit at a time.

I made so many different kinds last year I can't make any this year - even though I give jars to friends all the time I won't be able to use up all I made last year and the year before  :(. But I do so love to make jams etc., sigh................I even took a large selection to Canada with me in December when I visited my sister - was lucky not to be stopped by customs  ;D ;D ;D.

Tricia

[Blue Bird]

I always use my heavy wok - but I use that for most of my cooking now

It holds loads and the heat evenly distributed and it can therefore reduces sauces etc.  quickly

[tim]

Love Woks, but our biggest couldn't cope with 4lb fruit. Yes, I know - do it in 2 goes??

Disappointed with a darker colour this time - checked that the 106C that  read here was actually 105C.

Must stick to F!!

[jennym]

Have experimented this year with using slow cooker to help the process and to reduce energy usage - it did seem to be easier. Did it this way: Started early evening. Cut the fruit into quarters and tore peel and as much pith as I could. Just covered fruit with water in a pan with a lid, brought up to boiling, and then straight into slow cooker, which was left overnight. Once the fruit was in the slow cooker, I used the pan with the lid to boil up the peel, once boiling I turned it off, put the lid on tight, covered it with thick cloths to keep heat in and left it. Next day, I poured off the water from the peel, scraped off pith, cut peel into strips. Took fruit out of slow cooker, put into jam pan, added peel, brought up to boil, cooked for about 15 mins. It had plenty of pectin, so added sugar and carried on to make the marmalade. I know this isn't quite what you asked Tim, but I found this to be a bit easier than normal somehow.

[supersprout]

Wow this is fascinating!
12l pressure cooker here - even for small quantitites.

[tim]

Nice ecological thought, Jenny.  Something new every day?

One more question - noticed this time that the splutterings were jelling on the ladle handle long before the correct temperature. So why might it not set then??