DO watch out for rotting fruit in the nets.
My oranges are still in the bag, and guess who tried to eat one while I was out?
Put his complaint in very forcibly but laughed like a drain when I told him what they were for. Maybe tomorrow if it's not plottie weather. Don't usually make it and last years effort wasn't tangy enough. Any hints please Tim?
Thanks for reminding me Tim!
Tangy? I think that EJ found it too tangy!!
M-in-L's recipe. Less sugar than normal.
4lb Oranges
1 Lemon
3 1/2 pt Water
6lb Sugar
Pressure cook fruit in water, 15 min? - cut up - pips etc into net bag - & since I like to cook fruit as little as possible, to keep it like fresh fruit - heat sugar, water & pips till dissolved & boiling - add fruit - boil to 220F - cool & jar.
Thankyou very much, I'll have another go.
Shame - thought I had a batch of new jars!
And the colour - much darker than I like - Golden Granulated.
hi tim, any one else, i would love to make marmalade BUT i dont have a pressure cooker, can i still do it (i assume i can pressure cookers cant have been around forever) also i have no thermometer,
so, how long do i cook for?
lbb
Not too tangy Tim, just good and sharp, like oranges should be. I still have lots left from the gallons I made last year, and a sack of sevilles in the freezer so am giving the marmalade making a miss this year.
I made it, it looks and tastes delicious but it's a bit too runny. Had a look in Delia's bible and she says reboil with the juice of a lemon. Tomorrows job .
Hope it does the trick.
Sorry I can't help LBB, but I'm sure someone else can (and will).
QUOTE for Birdy -
1 Heat the jelly mixture on medium high and bring it to a rapid boil. Secure a candy thermometer to the side of the pan. The marmalade may take anywhere from 20 minutes to an hour or so to set. After about 15 minutes, start checking it frequently.
2 There are two ways to test that the marmalade is ready to pour out into jars. One way is to check the thermometer for when the mixture reaches a temperature of 220-222°F (8-10°F above the boiling point at your altitude). Another way is to put a bit of it on a chilled plate and look for signs of it "wrinkling up" when you push it with your finger tip. I find the wrinkle test most reliable. Put several small plates into the freezer. As the jelly temperature exceeds 218°F, start testing it by placing a small amount of the hot jelly on a chilled plate. If the jelly spreads out and thins immediately, it isn't ready. If it holds its shape a bit, that's a good sign. Push up against it with your finger tip. If the jelly sample wrinkles at all, it is time to take the jelly off the heat and pour it out into jars.
P/cooker not necessary - boil till soft, but water must be added to make up the loss in cooking. There are guides for this on the net, but one of the Team will guide you?
Glad you're still watching us, EJ!!
Maggie - you didn't stick to the temperature?? When you think you have the correct temp, keep stirring - you'll find that there are cooler pockets which need incorporating & the last 2deg can take 10 min. Or do the wrinkle test. I use a digi thermo which is nicely accurate. Re-do - yes but pity, because the big thing is to limit the cooking time.
PS There was another (big) jar but Daughter-next-door got it. It was her jar - we ran out!
That is exactly the case Tim. I realised the error of my ways on the second boiling. It certainly didn't look like that at what I thought was hot enough the first time. Obviously I must look at the thermometer with specs on in future. ::)
Still, it did the trick and it tastes divine and I'm jolly pleased with meself. Thanks for your help.