Hi
I wonder if you can help. I know an old lady who makes marmalade but
finds the cutting of the rind hard and tedious work. Can anyone
suggest a gadget, machine, whatever, that might help her out?
She makes about 50 jars a year I think, so it would be useful to her!


Thanks very much.

Peter

Peter B North wrote:
> Hi
> I wonder if you can help. I know an old lady who makes marmalade but
> finds the cutting of the rind hard and tedious work. Can anyone
> suggest a gadget, machine, whatever, that might help her out?
> She makes about 50 jars a year I think, so it would be useful to her!
>
>
> Thanks very much.
>
> Peter

I use a potato peeler myself. It's still handwork but you can get the
rind without the inner white layer easily.

George

George Shirley wrote:

> Peter B North wrote:
> > Hi
> > I wonder if you can help. I know an old lady who makes marmalade but
> > finds the cutting of the rind hard and tedious work. Can anyone
> > suggest a gadget, machine, whatever, that might help her out?
> > She makes about 50 jars a year I think, so it would be useful to her!
> > Thanks very much.
> > Peter
>
> I use a potato peeler myself. It's still handwork but you can get the
> rind without the inner white layer easily.
> George

I bin thinking about this, arthritis is kicking in. One of us mentioned
something about a single edge curlyque scraper sort of deely for zesting or
peeling fancy lemons. Might work good. I also read a recipe somewhere for
using a food processor and slicing up the whole fruit.. I have a micro
plane that might work for just the peel.
Edrena rambling.

Peter B North wrote:
> Hi
> I wonder if you can help. I know an old lady who makes marmalade but
> finds the cutting of the rind hard and tedious work. Can anyone
> suggest a gadget, machine, whatever, that might help her out?
> She makes about 50 jars a year I think, so it would be useful to her!
>
>
> Thanks very much.
>
> Peter


How does she cut it now? Does she use the whole rind, or just the zest?

It might be easiest to find the orange with least bitter pith -- cut
into quarters and remove the seeds*, then slice the oranges peel and all
with a sharp chefs knife or a 2mm slicing disk in a food processor.

If she just uses the zest, a worn-out rusty Ecko potato peeler works
best for me (it works better than a new one because the blade is worn
thin and the edge is a bit jagged.)

*save the seeds, wrap them in a bundle of cheesecloth, and cook them
with the oranges before you add the sugar. Then squeeze the jelly out
of them.

Best regards,
Bob

il 23 Jan 2005 09:39:31 -0800, (Peter B North) ha
scritto:

> Hi
> I wonder if you can help. I know an old lady who makes marmalade but
> finds the cutting of the rind hard and tedious work. Can anyone
> suggest a gadget, machine, whatever, that might help her out?
> She makes about 50 jars a year I think, so it would be useful to her!

> Thanks very much.
> Peter

I'm just reading about electric knives in the bread newsgroup. Would
they help? I would think a peeler is just as hard to use as a knife.
My recipes just talk about slicing the oranges thinly. One doesn't
peel them or remove the pith. But these are old fashioned recipes
before the "sweet tooth" took over the world's taste buds and
everything seems to be made to taste sweeter, even cheese. <sigh>

I notice in the manufactured jams that they are more like a jelly
than a jam and have just a skerrick of peel to let you know that
'hey, I'm a jam, not a gelatinous load of sugar, really" They are
certainly nothing like the robust chunky marmalade my father loved.

Oh and that bitter pith? It just may be healthy for you. In the same
way that the bitterness that was so carefully being bred out of
broccoli happened to be a cancer preventative.

--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

In article >, The Joneses
> wrote

> > Peter B North wrote:
> > > Hi
> > > I wonder if you can help. I know an old lady who makes marmalade but
> > > finds the cutting of the rind hard and tedious work. Can anyone
> > > suggest a gadget, machine, whatever, that might help her out?
> > > She makes about 50 jars a year I think, so it would be useful to her!
> > > Thanks very much.
> > > Peter
(snip)
> I bin thinking about this, arthritis is kicking in. One of us
> mentioned something about a single edge curlyque scraper sort of
> deely for zesting or peeling fancy lemons. Might work good. I also
> read a recipe somewhere for using a food processor and slicing up the
> whole fruit.. I have a micro plane that might work for just the
> peel. Edrena rambling.

The microplane makes beautiful fluffy zest that seems like it would be
too light for marmalade -- I envision it floating. Then again, I've
never made marmalade, so what do I know?
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

>
> The microplane makes beautiful fluffy zest that seems like it would be
> too light for marmalade -- I envision it floating. Then again, I've
> never made marmalade, so what do I know?
> --

ya Barb, really, what do YOU know?!!!

;-)

Kathi

(just kidding, in case anyone took me seriously)


> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

I always just use a box grater. You can pick the side that best suits. I
tend to use the smallest size for zest. It keeps me from getting the pith.
But, I hate marmalade.

"Peter B North" > wrote in message
om...
> Hi
> I wonder if you can help. I know an old lady who makes marmalade but
> finds the cutting of the rind hard and tedious work. Can anyone
> suggest a gadget, machine, whatever, that might help her out?
> She makes about 50 jars a year I think, so it would be useful to her!
>
>
> Thanks very much.
>
> Peter

In article >, "Kathi"
<katjonatstormdotca> wrote:
> > The microplane makes beautiful fluffy zest that seems like it would be
> > too light for marmalade -- I envision it floating. Then again, I've
> > never made marmalade, so what do I know?
> > --
>
> ya Barb, really, what do YOU know?!!!
>
> ;-)
>
> Kathi
>
> (just kidding, in case anyone took me seriously)

LOL! But it's true, Kathi! I don't know firsthand diddly about making
marmalade. Never done it. We don't care for bitter marmalades,
although the Gedney folks are just introducing a wonderful sweet orange
marmalade that I love! (Floating fluffy stuff does seem logical to me,
though.) :-)
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

in article , Peter B North at
wrote on 23/1/05 9:39 AM:

> Hi
> I wonder if you can help. I know an old lady who makes marmalade but
> finds the cutting of the rind hard and tedious work. Can anyone
> suggest a gadget, machine, whatever, that might help her out?
> She makes about 50 jars a year I think, so it would be useful to her!
>
>
> Thanks very much.
>
> Peter
I don't know if your "old lady" is willing to make changes, but if she is
there is one way that doesn't require cutting off the peel. It is also
described in PFB. We use it in our community kitchen all the time. The
whole fruit is boiled until soft, the citrus fruit is then cut in half,
seeded and then sliced as fine as you like it. The fruit, some reserved
cooking water and sugar are then cooked til it tests done. Very simple and
it makes great marmalade.
Ellen

--

Yes this is similar to how I used to make marmalade, except
I would take the scrubbed peel off the fruits in quarters, then continue
to cook as previous recipe. qahtan

"ellen wickberg" > wrote in message
...
> in article , Peter B North
> at
> wrote on 23/1/05 9:39 AM:
>
>> Hi
>> I wonder if you can help. I know an old lady who makes marmalade but
>> finds the cutting of the rind hard and tedious work. Can anyone
>> suggest a gadget, machine, whatever, that might help her out?
>> She makes about 50 jars a year I think, so it would be useful to her!
>>
>>
>> Thanks very much.
>>
>> Peter
> I don't know if your "old lady" is willing to make changes, but if she is
> there is one way that doesn't require cutting off the peel. It is also
> described in PFB. We use it in our community kitchen all the time. The
> whole fruit is boiled until soft, the citrus fruit is then cut in half,
> seeded and then sliced as fine as you like it. The fruit, some reserved
> cooking water and sugar are then cooked til it tests done. Very simple
> and
> it makes great marmalade.
> Ellen
>
> --
>
>

In article >,
Melba's Jammin' > wrote:

> The microplane makes beautiful fluffy zest that seems like it would be
> too light for marmalade -- I envision it floating. Then again, I've
> never made marmalade, so what do I know?

Wouldn't. I tried a regular zester for marmalade purposes, and the
pieces were way too small. I've used the microplane for zesting (works
much better than a "true" zester) and it's even finer.

--
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