Homemade rasp jam trumps oldies marmalade any day, every morning on a bagel or scone with coffee cant be beat. Think of your carbon footprint oranges from seville when you spread it on whereas best rasps here in East of Scotland slowly matured
All you home-made marmaladers, I'd love to see some recipes.
I home-made lemon & lime curd a couple of weeks back, that came out well.
Cougar, I was inspired to have a go by [url= https://www.theguardian.com/lifeandstyle/2009/jan/25/seville-orange-marmalade-recipe ]this Nigel Slater recipe[/url], but I also read a few others (below) to clarify the methodology. I tried my first batch this morning and it seemed good to me.
Note that the Seville orange season is short, so if you are going to have a go now, rather than wait a year, you need to get a move on. There were still Seville oranges in my local Waitrose yesterday, but I don't know for how much longer.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jan/20/how-make-perfect-orange-marmalade
http://www.bbc.co.uk/food/recipes/how_to_make_marmalade_20072
http://www.bbc.co.uk/food/recipes/medium-cut_seville_70291
http://www.bbc.co.uk/blogs/food/2011/01/how-to-make-marmalade.shtml
https://www.rivercottage.net/recipes/seville-orange-marmalade
http://www.waitrose.com/home/recipes/recipe_directory/s/seville_orange_marmalade.html
Love it with real butter on weetabix! Deliciously crumbly!
That Frank Coopers us meh IMO.
Like most things the French to it best. Occasionally homemade may challage that.
Kids not liking it also means theres usually some in the jar.
So from this we can deduce that it's not marmalade, but thick cut that is for old people.
Just had a marmalade butty and then saw this thread. I don't think it's ever too late in the day for one although it didn't go too well with a glass of red wine to be honest. It was thick cut so maybe I am old though.
So from this we can deduce that it's not marmalade, but thick cut that is for old people.
Nope. I am a youthful 36...
One of the few ways I eat anything orange based.
MiL is welcomed in when she brings marmalade, which oddly she makes loads of when hardly anyone in her family likes it.
Marmalade on fresh bread or buttered toast until the bread or the marmalade runs out.
I'll be eating it when I'm old, but got a lot more to eat before I get there.
This is our favourite, with slices of orange, but I haven't seen it for ages. Even Froggy supermarkets don't seem to sell it any more.
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..and I'm old and do like thick(ish) cut, just not the stuff thats ostentatiously so.
edit: the brand above is top notch.
I really want to see a change in the law so that filth that defiles the name of Marmalade cannot be sold as such. Marmalade has two ingredients: sugar and oranges in roughly equal proportions. A little water is permissible. "Glucose/fructose syrup"? Go and boil yourself in it. "Total fruit content 20%"? Legal minimum. If it was permitted to reduce that to 10% somebody would.
with SALTED butter...
This is VERY important. Unsalted butter does not work with marmalade due to the clashing sourness - it isn't the lack of salt that's the problem, it's the completely different production method.
My Nan's marmalade was the best.
Ming the Merciless - MemberMy Nan's marmalade was the best.
Must have been on a par with my Grandfather's marmalade, which was also the best. 🙂
Duerr's Manchester marmalade is lovely.
It's wet and windy outside so I'm having one last marmalade-making session, which should see us through the year. For Cougar's benefit, here's my recipe:
3lbs Seville oranges (approx 12)
2 lemons
2 limes (optional)
6 pints of water
4.5lbs of preserving sugar
Spoon of black treacle
Some dark rum
Wash fruit and cook whole in a large pan of water until soft (approx 1.5hrs). Remove fruit from water, halve it all, scrape out flesh and pips and return to pan with the liquid. Slice the Sevilles' skins thinly (to taste) while pulp, pips and juice returns to the boil. Let it reduce by half then strain the liquid and return to pan. Add the chopped peel and bring to boil. Stir in the sugar and bring it up to 105C. Just before it reaches this point I chuck in half a glass of rum and the dark treacle. Once it hits 105C remove from heat and begin decanting into sterilised jam jars (carefully). Easy!
