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Marmalade and other recipes
February 11, 2010
6:24 am
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ChrisUK
Netley Hampshire UK
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Since Suzanne posted her recipe for Orange Marmalade,several ladies are now hooked on this delictation.You might like to read this article that explores various methods,additions variations you might like to try.

Click on, Master Class Marmalade on the left hand side.

There are lots of other recipes from other chefs in the Food and Drink Section. Well worth a browse.

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/

Im a lonely little Petunia in a Cabbage patch

February 11, 2010
7:00 pm
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quietstorm
Southern NH
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thanks toph! i'll check it out.... stopped at the store tonight on the way home from work & got more oranges & sugar to make another batch this weekend!!!  i'd love to try a lemon marmalade....think I'm going to make a boston brown bread this weekend too.

gotta go take some muffins and chicken parm out of the oven! be back later Wave

Alis volat propriis

February 11, 2010
7:57 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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I'm dying to make lemon marmalade!  But I have to get out of here to get to a store and that's not happening yet.....

Clover made me do it.

February 11, 2010
8:00 pm
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Pete
WV
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Have heard the rumor that grapefruit marmalade is even better than either lemon or orange!  Might have to test that theory soon.

Anulos qui animum ostendunt omnes gestemus!

February 12, 2010
5:04 am
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ChrisUK
Netley Hampshire UK
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I must make a apology ladies. The above url will take you to the correct place,sadly I omitted to say its a online newspaper ,so it changes daily.However all is not lost,go to the search box top right of the page you find,type Masterclass Marmalade, and you will find the article.

This is an extract of the article.interesting about the types of sugar you can use and the results,flavours you can add,whiskey marmalade I can vouch for ,superb.

Seville oranges have good setting qualities but adding a couple of lemons, which are high in essential pectin, is a belt-and-braces back up. They also point up the tart yet mellow flavour of the marmalade.

Last year, for the first time, I used a proportion of preserving sugar to safeguard against mildew, but I tend to use marmalade making as an opportunity to clear out the half packets of sugar accumulated at the back of the cupboard. Each batch is slightly different. White sugars give a clean taste and bright, iridescent orange marmalade while light or dark palm sugars deepen the colour and enrich the flavour. Molasses cane sugar, which I particularly like, produces a marmalade that is almost black.

Playing around with the basic recipe, adding cardamom or other spices, should be done for the last few minutes of cooking for the strongest flavour, as they’ll infuse while the marmalade cools slightly before bottling.

For whisky and brandy, add a splash to the jar as you pour the marmalade in and your breakfast toast will set you up nicely for the day. For cardamom marmalade, stir four teaspoons of powdered cardamom into the hot, cooked marmalade and pop a couple of pods into each jar.

These tips come from baker Dan Lepard (danlepard.com), who also suggests adding Campari or hot smoked paprika with onion and garlic to make a savoury Seville orange marmalade. He is involved in a marmalade festival (marmaladefestival.com) that is held each February (this year’s entries by February 7, judging, cookery demonstrations etc on February 14) in Cumbria, northwest England.

Key to the charity event is a competition to find the world’s best home-made marmalade, and there is an awe-inspiring number of categories.

This is where I discovered jamjarshop.com. The brilliant site sells everything needed for marmalade making and is a fund of information. I don’t possess a preserving pan, so I use a very large, deep, heavy-bottomed lidded saucepan.

This is important because the marmalade rises high in the pan as it boils, and is why you also need a long-handled wooden spoon

Grapefruit marmalade is very nice,had some for breakfast this morning.

Im a lonely little Petunia in a Cabbage patch

February 12, 2010
8:43 am
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Joyce
Western WV
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Thanks Chris,   the ideas in your post make me want to try something besides my usual orange marmalade.  We always loved lemon marmalade, the kind that has the very thin bits of peel,  and ginger too.  I wonder how ginger marmalade would be with a little hot pepper added.    Is Rose's Lime Marmalade still sold?  Oh! now I'm hungryLaugh

February 12, 2010
1:04 pm
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quietstorm
Southern NH
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thank toph... took some poking around a bit but did eventually find it.... think i might add some brandy to this weekends batch.... ( have some left over from something)  Ive got to remember to get out my recipe for guinness stout cake with baileys frosting i made for last St Patty's day....OMG was it good! Clover

Alis volat propriis

February 12, 2010
2:45 pm
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ChrisUK
Netley Hampshire UK
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I went shopping today,looked at marmalade and yes Roses Lime Marmalade is still made.They also do Tangerine.In all there were about eight different varieties from light to dark. I think I will pass on adding ginger.I like Ginger Marmalade as it is.

Jen,Im glad you found it .I realised that I had boobed with the initial url. The cake sounds very yummy.When you find it post please

Im a lonely little Petunia in a Cabbage patch

February 12, 2010
3:31 pm
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Rose H
Rural Staffordshire, UK.
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Chris, nearly all of the Seville orange crop is exported to the UK, but I believe that Florida do have a small crop of them so I would imagine they are really hard to get hold of in the USA. 

If it's got tyres or testicles it's trouble.

http://secondhrose.blogspot.com

February 12, 2010
3:32 pm
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quietstorm
Southern NH
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will do Toph!!! think its on top of the microwave in my stack of "keepers" - just saw it not to long ago

think it was the best chocolate cake i've ever had

dont forget to get a new cameilla (sp? sorry!) bush for your lady friend for valentine's day! Hug

Alis volat propriis

February 12, 2010
4:00 pm
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ChrisUK
Netley Hampshire UK
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Rose,I think you may be right.another good reason why its a good idea to use a couple of lemons for added pectin if you are using another type of orange.

Jen, thats still a sore point,literallyLaughHer best remark so far,said with a straight face."Why did you have to fall onto my absolute favourite.You are a pilot,could'nt you land somewhere else?"Surprised

At the moment she will be very lucky if she gets a cactus!

Im a lonely little Petunia in a Cabbage patch

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