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Thread: marmalade

  1. #1
    Kathi Guest

    Default marmalade

    I'm looking at 7 pretty jars of Seville Orange Marmalade cooling on
    the counter. I do hope it sets. Last time I made this, it didn't and
    I had to cook it down some more. The bright yellows and oranges
    became bronzed, and weren't so pretty any more

    First canning of 2012! , and it's been awhile. I hope to stick to
    it!!

    Kathi

  2. #2
    Melba's Jammin' Guest

    Default Re: marmalade

    In article
    <[email protected]>,
    Kathi <[email protected]> wrote:

    > I'm looking at 7 pretty jars of Seville Orange Marmalade cooling on
    > the counter. I do hope it sets. Last time I made this, it didn't and
    > I had to cook it down some more. The bright yellows and oranges
    > became bronzed, and weren't so pretty any more
    >
    > First canning of 2012! , and it's been awhile. I hope to stick to
    > it!!
    >
    > Kathi


    Yeay!! I should do something with the bunch (24 cups?) of frozen
    cherries I have. I'm thinking blueberry-cherry jam. Or cherry relish.
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  3. #3
    zxcvbob Guest

    Default Re: marmalade

    Kathi wrote:
    > I'm looking at 7 pretty jars of Seville Orange Marmalade cooling on
    > the counter. I do hope it sets. Last time I made this, it didn't and
    > I had to cook it down some more. The bright yellows and oranges
    > became bronzed, and weren't so pretty any more
    >
    > First canning of 2012! , and it's been awhile. I hope to stick to
    > it!!
    >
    > Kathi



    I bought some tangerines today to make marmalade. But I haven't made
    any in a few years and I forgot that the recipe also calls for lemons.
    D'oh! I wonder if I can substitute tangerines for the lemons and add
    more bottled lemon juice to make up the acid. Maybe tangerines don't
    have enough pectin by themselves...


    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

    --
    Bob

  4. #4
    Carol S Guest

    Default Re: marmalade

    Good for you!....hope it sets up perfectly for you.....sounds
    good!....Carol


  5. #5
    George Shirley Guest

    Default Re: marmalade

    On 1/27/2012 7:22 PM, zxcvbob wrote:
    > Kathi wrote:
    >> I'm looking at 7 pretty jars of Seville Orange Marmalade cooling on
    >> the counter. I do hope it sets. Last time I made this, it didn't and
    >> I had to cook it down some more. The bright yellows and oranges
    >> became bronzed, and weren't so pretty any more
    >>
    >> First canning of 2012! , and it's been awhile. I hope to stick to
    >> it!!
    >>
    >> Kathi

    >
    >
    > I bought some tangerines today to make marmalade. But I haven't made any
    > in a few years and I forgot that the recipe also calls for lemons. D'oh!
    > I wonder if I can substitute tangerines for the lemons and add more
    > bottled lemon juice to make up the acid. Maybe tangerines don't have
    > enough pectin by themselves...
    >
    >
    > 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
    >

    How much juice does a large lemon contain? Rather than go buy some
    lemons I would add the correct amount of lemon juice, more tangerines
    wouldn't hurt either.

    How's the weather in frosty land? Going to be 75F here today.

  6. #6
    zxcvbob Guest

    Default Re: marmalade

    George Shirley wrote:
    >>

    > How much juice does a large lemon contain? Rather than go buy some
    > lemons I would add the correct amount of lemon juice, more tangerines
    > wouldn't hurt either.


    I don't know, but since I cook it with a thermometer, it shouldnt matter
    as long as I get it tart enough. (worst case is there's not enough
    pectin because the lemons were supposed to do the heavy lifting, and I
    have to relabel it "tangerine syrup")

    > How's the weather in frosty land? Going to be 75F here today.


    Not bad. It's sunny and 22F right now. There's snow on the ground,
    but not much. It's usually *much* worse than this at the end of January.

    Think I'll go out and split a little firewood... In short sleeves.

    -Bob

  7. #7
    George Shirley Guest

    Default Re: marmalade

    On 1/28/2012 11:44 AM, zxcvbob wrote:
    > George Shirley wrote:
    >>>

    >> How much juice does a large lemon contain? Rather than go buy some
    >> lemons I would add the correct amount of lemon juice, more tangerines
    >> wouldn't hurt either.

    >
    > I don't know, but since I cook it with a thermometer, it shouldnt matter
    > as long as I get it tart enough. (worst case is there's not enough
    > pectin because the lemons were supposed to do the heavy lifting, and I
    > have to relabel it "tangerine syrup")


    My last batch of Pineapple Apricot jam from your recipe, turned out to
    be Pineapple Apricot syrup. The great grands love it, so do I.
    >
    >> How's the weather in frosty land? Going to be 75F here today.

    >
    > Not bad. It's sunny and 22F right now. There's snow on the ground, but
    > not much. It's usually *much* worse than this at the end of January.
    >
    > Think I'll go out and split a little firewood... In short sleeves.
    >
    > -Bob


    Only a good ol' boy would go out in his short sleeves when it's 22F.
    Just to show how tough he is. Don't forget the chaw of baccy or the dip
    of snuff. My great grandmother loved her Garrett sweet snuff, tried a
    dip of it one time and was sick for two days, she had to be a tough old
    bird to mess with that stuff.


  8. #8
    zxcvbob Guest

    Default Re: marmalade

    George Shirley wrote:
    > On 1/28/2012 11:44 AM, zxcvbob wrote:
    >> George Shirley wrote:
    >>>>
    >>> How much juice does a large lemon contain? Rather than go buy some
    >>> lemons I would add the correct amount of lemon juice, more tangerines
    >>> wouldn't hurt either.

    >>
    >> I don't know, but since I cook it with a thermometer, it shouldnt matter
    >> as long as I get it tart enough. (worst case is there's not enough
    >> pectin because the lemons were supposed to do the heavy lifting, and I
    >> have to relabel it "tangerine syrup")

    >
    > My last batch of Pineapple Apricot jam from your recipe, turned out to
    > be Pineapple Apricot syrup. The great grands love it, so do I.
    >>
    >>> How's the weather in frosty land? Going to be 75F here today.

    >>
    >> Not bad. It's sunny and 22F right now. There's snow on the ground, but
    >> not much. It's usually *much* worse than this at the end of January.
    >>
    >> Think I'll go out and split a little firewood... In short sleeves.
    >>
    >> -Bob

    >
    > Only a good ol' boy would go out in his short sleeves when it's 22F.
    > Just to show how tough he is. Don't forget the chaw of baccy or the dip
    > of snuff. My great grandmother loved her Garrett sweet snuff, tried a
    > dip of it one time and was sick for two days, she had to be a tough old
    > bird to mess with that stuff.
    >



    At least I was wearing shoes. :-) The short sleeves didn't last too
    long, maybe 15 minutes and I came back in and got a flannel shirt. I
    wasn't working hard enough to keep warm from the inside out (I'm old
    enough now that I don't need to, but I like to think I could if I wanted
    to...)

    I haven't started the marmalade yet, but I think I'll substitute more
    tangerines for the lemons (I bought too many cuz they were on sale), add
    a little more bottled lemon juice, and cook it down.

    -Bob

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