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Marmalade recipes plse..

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Monique  Send Monique a private message!




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Posted on Thursday, May 05, 2005 - 09:46 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Over the yrs I have tried so many recipes..
I can't find one I like..
I eat at a cute little resto sometimes and they have a good one..
Its not jellied..all natural and tastes great.
A trade secret:( Wish I could find a similar recipe..

Woodstock..Vt..has a resto that has a great one too..Mountain Creamery..
Any clues?

Monique Quebec Zone 5
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Susanq  Send Susanq a private message!




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Posted on Friday, May 06, 2005 - 02:41 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I've never made my own - always purchased. I do love Orange Marmalade
on a toasted English Muffin! It's usually Smucker's Low Sugar.

SusanQ - Zone 4b-5b Wisconsin
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Slim_shade  Send Slim_shade a private message!




Posted on Monday, May 09, 2005 - 12:23 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

When you find the right recipe, Monique, remember I want it too! And you're right, at that little restaurant the marmalade was fantastic.

Slim_shade - Ont., Zone "5A"
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Monique  Send Monique a private message!




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Posted on Monday, May 09, 2005 - 09:53 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Monique Quebec Zone 5
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Posted on Monday, May 30, 2005 - 05:37 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Hi Monique, I only picked this post up today as I am not able to have much computer time at present and so don't get to visit GBs that frequently for the moment.

I make a lot of marmalade, using various citrus fruit. We try not to use sugar in any cooking and then only in the form of fructose (fruit sugar). This is useful for any of our friends who are diabetics or like us try to keep things natural and healthy.

I have evolved a basic simple recipe which I use and which requires no weighing.
Ingredients are citrus fruit [any], water and concentrated apple and/or grape juice. Occasionally I may add some fructose.

As a very rough guide I guess its about a pound of fruit to a pint of water. You can always add more when cooking if you think you need it.

Normally I just slice the Seville oranges, either thinly or thickly according to taste, saving the pips separately in a small muslin [or similar] bag. Everything is soaked overnight in water, then gently cooked [covered] until the peel is softish.Remove the pip bag.

Next I add the concentrated fruit juice until the desired sweetness is reached. For me that is usually x4 75c bottles. then bring to the boil and cook down as you would for a chutney, rather than the setting point of normal jams and marmalades.

This does not produce a jelly/set marmalade as is shop bought. a better set can be produced by the use of added pectin and fructose, but we like the real fruit taste, without the additives and which is quite different to the sugar sweet taste of shop bought marmalades and jams.

DW is not too fond of peel so I make some marmalade by blending the cooked fruit before sweetening. For me its the chunkyer the better.

We also save our citrus skins when we have grapefruit,oranges etc and slice them, then freeze them ready for adding to the next batch of marmalade when there are no sevilles around, this we top up with whatever citrus we can buy cheap at the time, in desperation, we have used concentrated orange juice and pectin with the saved peel and the other fruit juice. It does work, but not as good as the real thing, but still better than the shop bought.

There are many variations to this including the addition of molasses, or at the end a hint of whiskey.

I hope this may give you some ideas to try.

Terry

Terry UK zone 9
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Monique  Send Monique a private message!




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Posted on Monday, May 30, 2005 - 09:38 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Thanks! Actually that is what I am looking for..the not set taste,feel and look.
This may be the one..Again thanks for taking the time to share it

Monique Quebec Zone 5
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Rosemary  Send Rosemary a private message!




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Posted on Saturday, June 04, 2005 - 11:50 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I used to make orange marmalade years ago but I started with canned Seville oranges, which are a little bitter. We absolutely loved it and it was quick and easy to make. Everyone looked for it in their Christmas baskets. I think I used to buy the canned oranges at Williams Sonoma. I did see some canned ones here..... don't know what they're like.

http://www.addedtouchstore.com/prodinfo.asp?number=7662U&S=GA

Rosemary - CT, Zone "5"

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