About marmalade
 

Shadow wrote:
> On Sun, 22 May 2005 18:27:44 -0300, Shadow <sh@dow> wrote:
>
>
>>Hi all..
>> Anyone know where the pectin is in oranges ? And the
>>bitterness ?
>
> Thank you all. I figured out what PFB was. I still don't know
> what BBB means.
> I will try boiling the bitterness out of the rinds, before
> adding them to the mixture, and maybe boiling the seeds with the fruit
> (I usually leave the seeds in a muslin bag, overnight with the juice,
> to get the pectin out, but discard it just before boiling.)
> []'s

Ball Blue Book is what BBB means, usually available at Walmart stores or
over the internet. Reliable source for canning and preserving.

George

On Mon, 23 May 2005 02:37:19 +0000 (UTC),
wrote:

>Shadow wrote:
>
>> I want to make a less bitter, firmer marmalade, I have loads
>> of oranges in my garden, so I can pick and choose which bits to
>> include.
>
>I've made marmalade with both tangerines and oranges, and found the
>tangerines less likely to be bitter. The oranges were always quite
>bitter.
>
>I peel the fruit, and chop the peel into thin strips. I drop that in
>boiling water for about a minute, then drain and discard the water.
>I've found that this just about eliminates the bitterness but retains
>the flavor from the peel.
It worked, although I left the water on till it cooled (10
minutes). Got a really good set with not much bitterness. TNX
[]'s
>
>Sandy