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Posted to rec.food.preserving
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marmalade
zxcvbob wrote:
>> lost/threw away/ate? my marmalade recipe. It involved equal weights
>> of Seville and Blood oranges and lots of sugar. Then just at the
>> end of cooking a big dollop of Scotch whiskey. Variation on a
>> Delia Smith recipe? Any suggestions? Thanks
>
>
> I was looking thru my recipes folder for something else and stumbled
> across this file. I think you could substitute blood oranges for the
> tangerines.
>
> I made marmalade with Seville oranges a few years ago and the judge at
> the county fair disqualified it because it was bitter. It's supposed
> to be bitter!! I gave several jars to an Englishman that I know and
> he really liked it.
>
> The tangerine marmalade is not bitter at all:
>
> Bob's Tangerine Marmalade
>
> 2 pounds tangerines (I used "Honey" variety)
> 2 largish lemons
> 6 cups water
> 8 cups granulated sugar
> 1/2 cup bottled lemon juice
>
> Scrub tangerines and lemons to remove any wax or pesticide residues.
> Simmer whole tangerines and lemons in 6 cups of water, covered, for a
> couple of hours, then let them cool enough to handle. Cut the cooked
> fruit in half and scoop out the pulp and put it back in the cooking
> water. Set the tangerine peels aside for later. Discard the lemon
> peels or save for another purpose. Simmer the pulp and seeds for
> about a half an hour, mashing occasionally with a potato smasher.
> Strain the juice out of the pulp with a jelly bag or big square of
> muslin cloth, squeezing it as dry as possible. Slice the cooked
> tangerine peel in to slivers and added to the strained juice in a big
> but shallow stock pot.
> Bring pulp, juice, and peels to a boil, add sugar all at once, and
> cook, stirring until the sugar is dissolved. Taste, and adjust
> tartness with up to 1/2 cup bottled lemon juice ("Honey" tangerines
> are not very sour at all.) Cook until 222 degrees on a candy
> thermometer, let cool to about 200 degrees, and ladle into half-pint
> jars. Adjust caps and process in boiling water bath for 10 minutes. Makes
> about 8 half-pints, with a little left over.
>
> Notes: All the peel floated to the top of the jars during processing,
> so I shook them and turned them upside down after they went "ping".
> Blue ribbon winner, Olmsted County Fair, 2004
*applause*  )) Well done you!!!
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