Wheat /gluten free bread recipe??

in_my_wellies

If I'm in a hurry I give it a quick wizz in the blender (with some of the liquid so it goes round). The Kenwood Chef book from the 1970's suggests just cutting the oranges into four and blending the whole orange. Mum did this a few times but the pips and pith are too much. I do somethig in between depending on my time. Tastes as good but I agree it doesn't look as good.

researcher

I've never removed the pithe, and my marmalade has never been cloudy - but can't say I fancy bits of pips in my teeth at breakfast though - I think it's worth the effort to remove them.

thriftlady_2

Just wanted to apologise to Skintmama for calling her skintmania earlier!
Just read your post on the Getting to know you thread.I'm a jam maker too,as well as marmalade I make crab apple jelly,quince jelly,damson jelly,chutney and gin.I also made blackberry jam last autumn.Once you get the hang of preserving its difficult to stop,and there's nothing so satisfying as a row of jam pots glowing like jewels on your shelf-oh dear I've come over a bit Nigella!

Skintmama

thriftlady wrote:

Just wanted to apologise to Skintmama for calling her skintmania earlier!
Just read your post on the Getting to know you thread.I'm a jam maker too,as well as marmalade I make crab apple jelly,quince jelly,damson jelly,chutney and gin.I also made blackberry jam last autumn.Once you get the hang of preserving its difficult to stop,and there's nothing so satisfying as a row of jam pots glowing like jewels on your shelf-oh dear I've come over a bit Nigella!

No offence taken Thriftlady, I thought it was a much better name actually, made me laugh anyway!
As for the jams, I made gooseberry, strawberry and raspberry jams this year. The blackberries near me were not much good at all so didn't make jelly with them last season. I expect there is a preserves thread here somewhere (?) so I'll be exploring that later in the year. I envy you about the quinces as I don't have access to those; and I have never seen them in the shops.

thriftlady_2

You can buy quinces at Waitrose in the autumn,they're usually Turkish.Lucky me,I planted a quince tree almost as soon as we moved to our current house(about 8 yrs ago) and now it produces 50-70 large golden fruits in October,rather more than I can deal with actually.As well as jelly ,this year I made quince vodka which I've yet to sample.Quince trees don't get too big and have beautiful pale pink blossom in April,I recommend planting one.

miacat

ooh, these jellys and marmalades sound lovely, my OH loves marmalade. are these easy to make. can anyone let me know how you make preserves or is their a thread somewhere. thanks in advance.

comping_cat

http://forums.moneysavingexpert.com/showpost.html?p=480391&postcount=10 This is the thread for snacks, cakes and biscuits, but does include some preserves and marmalades
Catherine x

comping_cat

Found some more recipes here http://www.cdkitchen.com/recipes/cat/7/0.shtml, hope this helps
Catherine x

miacat

thanks, catznine's blackberry preserve sounds great and easy to do and would go lovely with yogurt.

in_my_wellies

"I've never removed the pithe, and my marmalade has never been cloudy - but can't say I fancy bits of pips in my teeth at breakfast though - I think it's worth the effort to remove them." Researcher

I agreee. I wish I could remember exactly exactly how she did it. Perhaps she quartered them and removed the pips before blending. And yes I leave the pith in. I do remember grandma being very critical though!