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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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![]() Seville oranges are in season and my first batch of marmalade is cooling in the kitchen. Four more to go.. Any rfc poster who makes marmalade might be interested in this international marmalade-making competition which raises funds for charity. It has raised nearly £200,000 for Hospice work in Cumbria and around the world. Entires are by post and have come from as far afield as Australia, the Philippines, South Africa, Japan and South Korea. http://www.dalemainmarmaladeawards.co.uk/ I enter every year and have been to the Dalemain Marmalade festival.. lots of fun in a very good cause. Janet UK |
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On 2016-01-10 10:59 AM, Janet wrote:
> > Seville oranges are in season and my first batch of marmalade is > cooling in the kitchen. Four more to go.. Thanks for the heads up. I will keep my eye out for them. I am all out of home made Seville orange marmalade. |
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On Sun, 10 Jan 2016 12:39:30 -0500, Dave Smith
> wrote: >On 2016-01-10 10:59 AM, Janet wrote: >> >> Seville oranges are in season and my first batch of marmalade is >> cooling in the kitchen. Four more to go.. > >Thanks for the heads up. I will keep my eye out for them. I am all out >of home made Seville orange marmalade. Same here. I made my first batch ever last year. This year, I think I'll shred the peel in the food processor instead of slicing it by hand. Gawd! What a long process that was! Doris |
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On 2016-01-10 3:18 PM, Doris Night wrote:
> On Sun, 10 Jan 2016 12:39:30 -0500, Dave Smith > > wrote: > > This year, I think I'll shred the peel in the food processor instead > of slicing it by hand. Gawd! What a long process that was! > That is one of the uses I have for the food processor that takes up storage space in my kitchen. I use one of the slicing blade attachments and turn the halved, seeded and juiced skins into shreds. What would take 20-30 minutes by hand is done in seconds. |
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On 2016-01-10 4:33 PM, Janet wrote:
> I cut the oranges in half, use the FP citrus juicer attachment to > extract the juice, (juicer helpfully collects pips); winkle out any > remaining pips (save them all) then use an FP medium slicing blade to > shred the peels. Takes hours by hand and minutes in the machine. Then > tie the pips in a pice of muslin, and put it in with the cooking fruit. > Other the the FP juicing, that it pretty much what I do. I ream then in one of those juicer reamer doodads that that catches the juice and seeds, then pour the juice through a sieve into the pot. My recipe is pretty simple. It had been published annually in the Toronto Star for years. Put the sliced peel, juice and bagged seeds into a pot, add enough water to cover and simmer it for 2-3 hours until the slices can be squished between thumb and finger. Then put equal parts of the mash and sugar in a, bring it to a rolling boil and cook it until it passes the cool saucer set test. |
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