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

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.

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

In article >,
says...
>
> 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!

The FP saves a lot of work preparing the fruit.

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.

Janet UK

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.

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.

In article >,
says...
>
> 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.

Mine is very similar.

2 pounds of oranges, + 1 lemon, juiced and shredded, pips bagged.
4 pints of water

simmer for 2 hours with pip bag, remove bag, reserve it.

add
4 lbs of warmed sugar.

(I use less sugar then that because I like marmalade to taste tart).

boil hard until it passes the cold saucer test.

as the pip bag cools, squeeze it hard in clean hands to extract more
pectin and add pectin to the pan.

Take pan off the heat; add a dod of butter and stir ( any scum
disappears like magic)

I always make one batch of whisky marmalade; now is when to tip it in.

pour into hot jars and seal.

Janet UK