Marmalade
#1
Marmalade
Does anyone out there make marmalade?
Managed to get a big box of Seville oranges online this year. You'd think after so many years making the stuff, I'd be good at it, but my main problem has always been getting the right setting point, when the resulting marmalade is neither too runny nor too dry. Usually it's a bit too dry.
Does anyone have any tips?
I bought a thermometer this year as they say the setting point is 104ÂșC. It might help, hopefully.
But I'd prefer people's experiences on the subject.
Many thanks
Managed to get a big box of Seville oranges online this year. You'd think after so many years making the stuff, I'd be good at it, but my main problem has always been getting the right setting point, when the resulting marmalade is neither too runny nor too dry. Usually it's a bit too dry.
Does anyone have any tips?
I bought a thermometer this year as they say the setting point is 104ÂșC. It might help, hopefully.
But I'd prefer people's experiences on the subject.
Many thanks
#2
Forum Regular
Joined: Dec 2010
Posts: 288
Re: Marmalade
Yes! I have just made loads of it from the tree in front of my window. Setting point is 105C but I have found that the pectin content of the oranges varies year to year and this year I had to add a teaspoon of pectin to make it set.
I like to cook mine a little extra to get the deeper orange colour and deeper flavour.
I like to cook mine a little extra to get the deeper orange colour and deeper flavour.
#4
Re: Marmalade
Yes! I have just made loads of it from the tree in front of my window. Setting point is 105C but I have found that the pectin content of the oranges varies year to year and this year I had to add a teaspoon of pectin to make it set.
I like to cook mine a little extra to get the deeper orange colour and deeper flavour.
I like to cook mine a little extra to get the deeper orange colour and deeper flavour.
#5
Forum Regular
Joined: Dec 2010
Posts: 288
#6
Banned
Joined: Mar 2021
Posts: 538
Re: Marmalade
I was in the UK about three years ago and collected lots of blackberries and made myself some blackberry jam.
I left most with the folks I was visiting but tried taking a couple jam jars of it back to Spain with me.
When I was going thru security at the airport they seized one jar of my jam.
I left most with the folks I was visiting but tried taking a couple jam jars of it back to Spain with me.
When I was going thru security at the airport they seized one jar of my jam.
#12
Re: Marmalade
Making your own Mango Chutney is even easier than making Marmalade and tastes far better than Pataks as it has some texture and you can make it as spicy as you want and Mangos are really cheap to buy.
The Mango Chutney in most Indian restaurants in Spain is rubbish slop out of a 10 litre container.
The Mango Chutney in most Indian restaurants in Spain is rubbish slop out of a 10 litre container.
#14
Forum Regular
Joined: Dec 2010
Posts: 288
Re: Marmalade
#15
Re: Marmalade
Making your own Mango Chutney is even easier than making Marmalade and tastes far better than Pataks as it has some texture and you can make it as spicy as you want and Mangos are really cheap to buy.
The Mango Chutney in most Indian restaurants in Spain is rubbish slop out of a 10 litre container.
The Mango Chutney in most Indian restaurants in Spain is rubbish slop out of a 10 litre container.
Thanks
Jon
PS I had Boursin garlic cheese (unopened) confiscated once at a French airport.... I offered to eat some if it and let them sniff it.... But no!