diannecerkvenik64
Well-known member
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ISO: ISO of any lemon or orange marmalade recipe ~ I believe there was one posted here awhile ago
- Thread starter diannecerkvenik64
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markinhouston
Well-known member
Orange marmalade
This recipe is from e-gullet. We really like it!
Christmas morning breakfast in my home would be incomplete without this wonderful marmalade. Mother’s recipe – again!
Start the recipe 2 days in advance.
4 good sized Seville oranges
1 sweet orange
juice of 1 lemon
1.8 kilos (4lb) granulated sugar (cane, not beet!)
2.25 litres (4 pints) water
Peel the oranges. If you like marmalade to contain thin shreds of peel then shred the peel finely with a sharp knife. For chunky marmalade, mince the peel in a food processor.
Chop up the flesh, squeezing (and saving) some of the juice as you go. Tie the pips up in a piece of muslin or other thin cotton material.
Put the peel, flesh, juice, pips and water into a large bowl and leave for two days. Then, pour into a preserving pan and simmer very slowly for 1½ hours, half covered. Meanwhile, warm the sugar in a cool oven.
Tip in the sugar along with the lemon juice. Stir until the sugar has completely dissolved, then turn up the heat and boil rapidly until set, about 20-25 minutes. Keep an eye on it in case it boils over.
Test after twenty minutes: put a spoonful onto a cold saucer and if, after a few minutes, it wrinkles when you push it with your finger, it’s done. If it isn’t, boil a few minutes longer and test again.
Let the marmalade settle for a few minutes, then fill about six warmed, clean, dry jars. Lay circles of greaseproof paper on the top of the marmalade and screw on the lids tightly. Label, and store in a cool, dry place. (But eat a little now – newly made marmalade is extra special!)
For extra tangy marmalade: omit the sweet orange and substitute two extra Sevilles.
This recipe is from e-gullet. We really like it!
Christmas morning breakfast in my home would be incomplete without this wonderful marmalade. Mother’s recipe – again!
Start the recipe 2 days in advance.
4 good sized Seville oranges
1 sweet orange
juice of 1 lemon
1.8 kilos (4lb) granulated sugar (cane, not beet!)
2.25 litres (4 pints) water
Peel the oranges. If you like marmalade to contain thin shreds of peel then shred the peel finely with a sharp knife. For chunky marmalade, mince the peel in a food processor.
Chop up the flesh, squeezing (and saving) some of the juice as you go. Tie the pips up in a piece of muslin or other thin cotton material.
Put the peel, flesh, juice, pips and water into a large bowl and leave for two days. Then, pour into a preserving pan and simmer very slowly for 1½ hours, half covered. Meanwhile, warm the sugar in a cool oven.
Tip in the sugar along with the lemon juice. Stir until the sugar has completely dissolved, then turn up the heat and boil rapidly until set, about 20-25 minutes. Keep an eye on it in case it boils over.
Test after twenty minutes: put a spoonful onto a cold saucer and if, after a few minutes, it wrinkles when you push it with your finger, it’s done. If it isn’t, boil a few minutes longer and test again.
Let the marmalade settle for a few minutes, then fill about six warmed, clean, dry jars. Lay circles of greaseproof paper on the top of the marmalade and screw on the lids tightly. Label, and store in a cool, dry place. (But eat a little now – newly made marmalade is extra special!)
For extra tangy marmalade: omit the sweet orange and substitute two extra Sevilles.
diannecerkvenik64
Well-known member
THANK YOU MarkinHuston ~ Orange Rules ~ Q: can it be use to make lemon marmalade? Ot do you have a
recipe for lemon marmalade?
I'll definately make the orange marmalade (ORANGE IS MY FAVORITE)
Again thank you for posting Mark
Dianne
recipe for lemon marmalade?
I'll definately make the orange marmalade (ORANGE IS MY FAVORITE)
Again thank you for posting Mark
Dianne
markinhouston
Well-known member
You would have to experiment for orange marmalade, Miss D...
I usually make limoncello with my lemons!!!
I usually make limoncello with my lemons!!!
diannecerkvenik64
Well-known member
I don't think I ever had lincello ~ do you have a recipe? Would love to try it smileys/smile.gif Thank you
Lemon Marmalade Very Good T & T...
I have made this recipe twice, using Meyer Lemons, but I believe regular lemons would work just as well. I used a candy thermometer, (instead of the plate test), calibrated to the boiling point of water (take the temp. of boiling water with the thermometer), and cook the marmalade mixture to a temp. of 8 degrees F higher than the boiling point of water. (220 degrees F if you thermometer is accurate).
This recipe, from Ruth Reichl's Gourmet Cookbook, suggests letting the marmalade stand for at least 1 day to allow flavors to develop.
I've had very good success with it, and it is delicious!
http://www.epicurious.com/recipes/food/views/102746
I have made this recipe twice, using Meyer Lemons, but I believe regular lemons would work just as well. I used a candy thermometer, (instead of the plate test), calibrated to the boiling point of water (take the temp. of boiling water with the thermometer), and cook the marmalade mixture to a temp. of 8 degrees F higher than the boiling point of water. (220 degrees F if you thermometer is accurate).
This recipe, from Ruth Reichl's Gourmet Cookbook, suggests letting the marmalade stand for at least 1 day to allow flavors to develop.
I've had very good success with it, and it is delicious!
http://www.epicurious.com/recipes/food/views/102746