Wheat /gluten free bread recipe??

domino

Thankyou thriftlady - you have very much answered my question. I am pretty sure the ones I have been seeing are the japonicas. I shall be on the lookout for the 'pear shaped' ones which look altogether tastier:A

morganlefay

I have a yen to make some 'proper' orange marmalade, but fear it might actually be more expensive. I'm diabetic so could make it with less sugar which would be good. And if there's not a huge cost difference (taking into account my need for less sugar as a health benefit) does anyone have a recipe which chops the peel in Magimix either before or after cooking it ? (I'm sure i have read one which cooks, then chops the peel after it's gone all soft). ?

Gingham_Ribbon

We have a recent marmalade thread that I'll merge your post to. You'll have to read from the beginning to see if there is anything of use to you in there. Otherwise, hopefully someone will come along soon to give you the information you need.

Bexstars

I managed to find some seville oranges in Sainsburys last night but I bought a bag that has 3 1/2 lbs of oranges. Im thinking this is going to make huge amounts and I only have 3 jars.

Can I freeze some of the oranges to make marmalade later on?

thriftlady_2

Bexstars wrote:

Can I freeze some of the oranges to make marmalade later on?

Yes you can freeze them

Bexstars

excellent! thank you thriftylady!

Just had a thought though, would the oranges be best frozen whole or chopped into halves/quarters?

comping_cat

Can you use the oranges like jam? Peel them, then boil with the sugar?

Bexstars

Thats what im doing , at the moment I have a huge panfull simmering away, smells lovely but I only have 3 jars so I didnt want to make too much and have waste

thriftlady_2

catowen wrote:

Can you use the oranges like jam? Peel them, then boil with the sugar?

Catowen did you see the recipe I posted for Seville Orange Jelly ? No shreds

Post 106 on this thread ?

Not sure whether it's best to chop before freezing or not tbh - suck it and see:D

thriftlady_2

thriftlady wrote:

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.

Alert Just made this today (11 jars) and although I boiled it for 15 mins it has failed to set:( No idea why, I used jam sugar but no joy. So, if you're planning to try this either add more pectin or boil for alot longer. I'm going to reboil it all again for another 20 mins at least. Trouble is if you go on too long it gets very dark. I'll keep you posted.