Wheat /gluten free bread recipe??

shebangs

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culpepper

yes but it will be very mild because ordinarily they would use bitter seville oranges. I imagine lemon or lime would help strengthen the flavour.

hermum

I've just googled it, & lots of things come up.

pandora205

Off to try - will report back (and maybe throw in a lemon or two).
Thanks

DawnW

Yes, you can make marmalade from clementines and yes do throw in a lemon or two. You can make marmalade from any citrus fruit. I even freeze grotty ones (shrivelled lemons, sour or dried up oranges, half a grapefruit that has been in the fridge for ages,,but not actually mouldy or rotten of course. You can even use lemons you have squeezed over fish etc).

1lb citrus fruit (include some lemon or add some lemon juice, eg half a big lemon, or one small one, or about 4 tablespoons of juice)
2 pints water
2 lb sugar

Cook the citrus fruits whole (or in bits if that is what you have) in the water till the skin is really soft. This is important as you don't want hard bits in your marmalade. It should be so soft a knitting needle would easily go into it.

Leave to cool, then take the fruit from the water (saving the water) and cut up finely, removing and keeping the pips. You can do this with a knife but to be honest I just give it a quick blitz in the food processor, removing the pips first. Pop the fruit back into the liquid, in a preserving pan or very large saucepan. The pips can go back in as well. You can tie them in muslin to make them easy to remove or you can do what I do and simply bung them in and fish out with a slotted spoon when the time comes.

Bring back to the boil, cook for about 5 minutes, then add the sugar, stirring to dissolve. Turn the heat up and boil for about 10 minutes, testing on a cold saucer after 5 minutes. If not ready, continue to boil, testing at 5 min intervals. It won't take long.

You should aim for a steady rolling boil, keep an eye on it, stir every now and again to make sure it isn't sticking and for heavens sake keep small kids out of the way.

Testing by the saucer method - put a saucer in the fridge or freezer before you start, then take it out, and put a few drops of the marmalade on, allow a couple of minutes to cool, then push gently with your finger. If it wrinkles it is ready. Remove pips, you can always catch any strays as you pot it up. Allow to cool a bit, then pot in clean jars.

In the worst case scenario you marmalade hasn't set properly once cooled, then simply pour it back into the saucepan and reboil, testing as before.

It is so much nicer than even the posh brands of bought marmalade, you will never want to buy it again.

pandora205

Thanks for the recipe DawnW. I'll try that next time.
Mine was simpler in that I used my breadmaker in the end. I squeezed the juice (about 5 clementines and 1 lemon), added grated/chopped rind and sugar then set on the jam programme. It turned out really delicious. The only problem is that I wasn't convinced it had set thickly enough so I gave extra time and it is too thick. I'll trust the machine next time!

zippychick

ive merged this with our marmalade thread

Zip

morganlefay

I completely love my Kuhn Rikon pressure cooker (so much so that I now have two). As it's the seville orange season I thought I'd try the marmalade recipe in the KR cookbook, and it makes the most wonderful fresh-tasting marmalade with (almost) no effort. The worst bit is faffing about sterilising the jars, I find.
You do the following (and I timed it - it took 99 mins, start to finish)
Take: 680g seville oranges and a lemon. Wash them well, cut in quarters and put in pressure cooker (PC) with 850ml water. Bring up to full pressure and cook for 20 mins. Allow to cool naturally.
meantime faff about with washing jars etc etc. I sterilise mine by putting them half full of water in microwave - don't know if this is good enough, but it leaves them hot.
Take 1.4kg jam/preserving sugar and warm in the oven (you could put the jars in there too) at very low setting.
When pressure reduced, strain orange sludge into a big bowl and then sit down with a big chopping board and the radio and with a spoon scrape the pips and heavier lumps of pith away from the orange skin. Put that pippy gloop back into the PC together with the strained liquid and boil gently for 5 mins in open pan without lid, while you either shred the nice peel in a food processor, or gently shred it by hand - it's very soft and doesn't take long.
Strain the orangey, pippy goo, keeping the liquid and chucking the goo. Put the liquid back into the PC, adding the nice shredded peel and sugar, and stir over low heat until every speck of sugar has dissolved. Then boil rapidly for a set. My last lot took 7 minutes exactly. Test after 5 mins and then at 2 minute intervals until it's as you like it. We like ours runny.
It is the tastiest marmalade I have ever made (and this year I actually used up oranges which had been in the freezer for a year, and it is still delicious).

Then I went on to cook the bags of home grown damsons I also had in the freezer, and they have made a delicious jam too - but that's another story !

Zed42

Hi there,

A few years ago, I began making marmalade, after being inspired by someone on here. Each January I would see the oranges across the local market, and I would trot off happily and then spend a day making marmalade.

Roll forward to 2012, it is January, I have seen the oranges across the market, I feel the tug to make marmalade.

However, in the back of my mind, is that nagging feeling, that I really, really do not need any more marmalade.

So, I have just gone to the "jam boxes" I keep in the dark, under the stairs, and I counted.

No, folks, I really do not think I can justify making any more marmalade this year, when I already have 30 jars sitting in a perfectly preserved state ready to be consumed. Especially when we are only a family of three, and don't actually eat marmalade all the time !

My question, therefore, is do you have any ideas for recipes in which I can start to use my hoard in earnest ?!?!

And then maybe, 2013, will be the year I can make some more :T:rotfl:

kittycat204

sticky sausages, ribs, wings, glazed hams, with duck, sure there is a way to incorporate it into puddings, if only bread and butter pudding, salad dressings, gravy?, stir fry dressing, porridge topping, pancake topping, all i can think of at the moment. sure others will have ideas.