Wheat /gluten free bread recipe??

Pink.

Hi vivw,

Some of the hints and tips on this older thread might help you: Marmalade

Pink

katglasgow

Where are you getting you MaMade from? I quite fancy trying it!
I got a jam pan and accesories as a wedding gift and attempted 3 fruits marmalade last year but it came out more like tar (tasted great but very hard to get out of jar and onto knife and impossible to spread!).

vivw_2

I got it from sainsburys but I've also seen it in tescos

ViksB

I make pumpkin marmalade with thinly chopped marmade and sugar. It tastes great and I can kid my self it is a bit healthier also a good way of using pumpkin up.

Still have lots left!!

Viks

hypno06

I have never made marmalade before but my husband considers it to be a bit of a treat, so perhaps I should give this a try! I have made jam before but not marmalade - I will let you know how I get on.

Thanks for the recipe!

Gingham_Ribbon

Does it matter if the skins are waxed? I've been wanting to make lemon curd and didn't know whether to or not as unwaxed lemons are expensive. I'd like to give this a try too.

Bunker

You can just pour boiling water over waxed lemons, then straight into cold to remove the wax layer. It is just put there to make them look shiny!

Another example of shops charging you more for stuff they HAVEN'T messed about with.

comping_cat

I only like the shreadless marmalade - can i make this without and would i have to soak the fruit for the 12 hours before if im only using the fruit and not the peel????

thriftlady_2

Catowen try this easy recipe for Seville Orange Jelly - no peel;)

To make enough for about 8 jars you need
12 Seville oranges
4 pints of water
About 4 lb of jam sugar ie sugar with pectin added.

Wash the oranges and chop them roughly into chunks.

Put the oranges and the water in a large casserole and cook in a low oven all day or simmer slowly on the hob till soft. I haven't tried it but I intend to do mine in the slow cooker this year.

Tip the cooked oranges and water into a jelly bag suspended over a bowl and leave overnight to drip.

Measure the resulting liquid. For every pint of juice add a lb of sugar in a large pan (preserving pan for preference).
Bring to the boil and boil fast for 5 mins. Test for a set by spooning a bit onto a cold plate. If it wrinkles you have a set. If it isn't ready keep boiling and testing every 2 mins.

Pot into warm, sterilised jars. (Sterilise by washing in soapy water and drying in the oven at 100 degrees C).

You can halve the quantities

This jelly is good with pork or duck. You can use it as a glaze on ham. It would also be ideal for painting on your Christmas cake prior to marzipanning.

beemuzed

Thanks for all the wonderful recipes and ideas! I'm off to find my preserving pan - I fear it's been buried in the larder for years! I used to make lbs of marmalade when my boys were small, but lately haven't remembered before the seville oranges disappeared from the shops! My DH will be pleased with me...