A number of years ago I read about canned Seville Oranges by Hartley's, an English company. By simply adding sugar and water to the Seville Oranges and cooking for half an hour the home cook can make a very decent marmalade. The only source for the product was Amazon but the cost was prohibitive @ $12.98 per can plus $11 to $15 for shipping. This past weekend I again did a search and found the canned Seville Oranges available at my local Walmart. Hubby was tasked with buying me two tins. He hunted through the various cans of fruit to no avail and then did a trip through the baking section and came away empty handed. Then a clerk suggested he look in the English Section. Who knew Walmart had an English Section???? Anyway, that's where the elusive cans were and I am now the proud owner of two of them. Before the week ends I will make marmalade and will report back.
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Cheater Marmalade
- Thread starter sylvia
- Start date
Please do. I tried marmalade this weekend and it was a tasteful but failed mess...unless
it actually firms up--POSSIBLY WITHIN 2 WEEKS ACCORDING TO SURE-JELL.
Apparently, Hope Springs Eternal at the Sure-Jell factory.
I tried making it work with my Ball Freezer instant pectin stuff and it was so liquid-y it was pathetic. So I went and bought a package of Sure-Jell and added more Cara-Cara oranges, more sugar, more lemon and cooked for 10 minutes. Dang if this stuff doesn't taste DELICIOUS, but it's thin. This however, didn't stop me from smearing it on thick Tuscan toast this morning. I boiled my peels 3 times and added them to the fresh pulp.
I think it would taste amazing atop a key lime pie or an almond cake.
it actually firms up--POSSIBLY WITHIN 2 WEEKS ACCORDING TO SURE-JELL.
Apparently, Hope Springs Eternal at the Sure-Jell factory.
I tried making it work with my Ball Freezer instant pectin stuff and it was so liquid-y it was pathetic. So I went and bought a package of Sure-Jell and added more Cara-Cara oranges, more sugar, more lemon and cooked for 10 minutes. Dang if this stuff doesn't taste DELICIOUS, but it's thin. This however, didn't stop me from smearing it on thick Tuscan toast this morning. I boiled my peels 3 times and added them to the fresh pulp.
I think it would taste amazing atop a key lime pie or an almond cake.
I think there is one mantra about making jam and jelly--you can't double the
rrecipe and you pretty much have to follow the directions exactly. That said, if you really want it to be thicker, you could boil it and watch it thicken--when you dip a spoon into the mixture and tilt it, it is gelled when it comes off in a "sheet" rather than droplets--the droplets coalesce on the edge of the spoon.
Or you can do it by temp--I think it is 220*. Jams and jellies can be "recooked" if they don't gel.
And what the Ball people say, sometimes it will gel later but it sounds like you really have "syrup" which IS a step on the way to gelling. Glad it tastes good.
rrecipe and you pretty much have to follow the directions exactly. That said, if you really want it to be thicker, you could boil it and watch it thicken--when you dip a spoon into the mixture and tilt it, it is gelled when it comes off in a "sheet" rather than droplets--the droplets coalesce on the edge of the spoon.
Or you can do it by temp--I think it is 220*. Jams and jellies can be "recooked" if they don't gel.
And what the Ball people say, sometimes it will gel later but it sounds like you really have "syrup" which IS a step on the way to gelling. Glad it tastes good.
lana-in-fl
Well-known member
Great article on setting points for marmalade.
This is what showed me that my desired temp for marmalade is 220 F. Of course, I prefer the cooked flavor, so it will be different if using pectin.
Marilyn, one of the things I do with failed marmalade is mix it with mustard, smear it over chicken thighs and bake - really delicious. Or use it as a glaze on an apple tart.
http://www.kitchenhealssoul.com/2014/01/13/making-marmalade-cooking-temperatures-the-jam-setting-point/html
This is what showed me that my desired temp for marmalade is 220 F. Of course, I prefer the cooked flavor, so it will be different if using pectin.
Marilyn, one of the things I do with failed marmalade is mix it with mustard, smear it over chicken thighs and bake - really delicious. Or use it as a glaze on an apple tart.
http://www.kitchenhealssoul.com/2014/01/13/making-marmalade-cooking-temperatures-the-jam-setting-point/html
Lana, your link is PERFECT! Here's my version described to a tee:
"marmalade cooked to the lower end of the range (217–218°F) has a bright citrus flavour like fresh citrus fruit, but it is more on the watery side of set. The peel is very tender. Marmalade cooked to this temperature dribbles off your toast and leaves a trail in your kitchen or on your keyboard, if you are like me, doing chores while eating marmalade on toast in the morning, without a plate to catch the drips. Delicious, but drippy."
Ha! Not 20 minutes ago, I actually had to wipe down my desktop because a bit of marmalade dripped off my Tuscan toast.
"marmalade cooked to the lower end of the range (217–218°F) has a bright citrus flavour like fresh citrus fruit, but it is more on the watery side of set. The peel is very tender. Marmalade cooked to this temperature dribbles off your toast and leaves a trail in your kitchen or on your keyboard, if you are like me, doing chores while eating marmalade on toast in the morning, without a plate to catch the drips. Delicious, but drippy."
Ha! Not 20 minutes ago, I actually had to wipe down my desktop because a bit of marmalade dripped off my Tuscan toast.
--And the more wide the pan, the quicker your jelly/jam will come to jell point/jell temp. . .
I once made a double recipe of no-added-pectin nectarine jam but used my very wide 4 gallon Revere Ware stock pot. Worked fine, but I would not have had to cook it so long if I had made a single batch in that same pot. You want to keep close to it, stirring frequently at first, then stirring almost constantly as it gets closer to the jell point/temp.
Single batch of no-added-pectin jam/jelly in wide, wide pan cooks best. And remember to use a pan that can contain the rolling boil without spilling over.
Cook too long, it tastes too cooked, sometimes a little caramel-ly. Cook too long and not watch it, you get way cooked flavor or it burns.
I once made a double recipe of no-added-pectin nectarine jam but used my very wide 4 gallon Revere Ware stock pot. Worked fine, but I would not have had to cook it so long if I had made a single batch in that same pot. You want to keep close to it, stirring frequently at first, then stirring almost constantly as it gets closer to the jell point/temp.
Single batch of no-added-pectin jam/jelly in wide, wide pan cooks best. And remember to use a pan that can contain the rolling boil without spilling over.
Cook too long, it tastes too cooked, sometimes a little caramel-ly. Cook too long and not watch it, you get way cooked flavor or it burns.
lana-in-fl
Well-known member
I know! Too funny!
Once I decided to use a thermometer for marmalade, went online and looked up the temp, and found a site saying 217 F was the correct temp. And I ended up like you, with marmalade dripping everywhere, and developing a deep distrust of thermometers until I read the site again, and found buried in the text the comment that the author much preferred runny marmalade!
Once I decided to use a thermometer for marmalade, went online and looked up the temp, and found a site saying 217 F was the correct temp. And I ended up like you, with marmalade dripping everywhere, and developing a deep distrust of thermometers until I read the site again, and found buried in the text the comment that the author much preferred runny marmalade!
Cheater Marmalade is a Success
The whole project took 1hour and 15 minutes, including cleaning jars in the dishwasher and then keeping them hot in the oven. As promised by the information on the can I now have 6 lbs of marmalade.
I did a taste test of the homemade marmalade and a commercial jar of Robertson's and there was no appreciative difference.
If you can find cans of Harley's Ma Made Marmalade Mix do give it a go.
The whole project took 1hour and 15 minutes, including cleaning jars in the dishwasher and then keeping them hot in the oven. As promised by the information on the can I now have 6 lbs of marmalade.
I did a taste test of the homemade marmalade and a commercial jar of Robertson's and there was no appreciative difference.
If you can find cans of Harley's Ma Made Marmalade Mix do give it a go.
Sylvia, in my research, I found several British recipes that heated the muscovado sugar
before adding it to the fruit. I wondered if that gave the "burnt" taste that I don't like from most purchased marmalades. I had always assumed it was because the pith was left on, while this recent version I made had no pith.
I very happy you're flush with marmalade now. I just added a small jar to sliced strawberries instead of sugar. Yummy with Richard's key lime dip.
before adding it to the fruit. I wondered if that gave the "burnt" taste that I don't like from most purchased marmalades. I had always assumed it was because the pith was left on, while this recent version I made had no pith.
I very happy you're flush with marmalade now. I just added a small jar to sliced strawberries instead of sugar. Yummy with Richard's key lime dip.
Marilyn, I just used ordinary white sugar and dumped it into the pot along with the hot water
and marmalade mix.
The marmalade tastes "fresh" and doesn't have a burnt flavour at all.
I checked and the only source for Hartley's Marmalade Mix in the US that I could find is available through Amazon for $14.38 for 2 tins and free shipping with Prime. I paid $9 CAD per tin at my local Walmart which is about the same considering the exchange on the dollar.
and marmalade mix.
The marmalade tastes "fresh" and doesn't have a burnt flavour at all.
I checked and the only source for Hartley's Marmalade Mix in the US that I could find is available through Amazon for $14.38 for 2 tins and free shipping with Prime. I paid $9 CAD per tin at my local Walmart which is about the same considering the exchange on the dollar.
well, THAT wasn't a good idea. Besides managing to get sticky sugary syrup EVERYWHERE: floor, carpet
cabinet, ME...I overcooked it and now the marmalade is dark brown and slightly bitter, but THICK. As opposed to delightfully fresh tasting, but runny. I kept testing it on a cold plate, but it didn't seem like it was jelling.
I think jams and I are parting company.
cabinet, ME...I overcooked it and now the marmalade is dark brown and slightly bitter, but THICK. As opposed to delightfully fresh tasting, but runny. I kept testing it on a cold plate, but it didn't seem like it was jelling.
I think jams and I are parting company.