Wheat /gluten free bread recipe??

Skintmama

miacat wrote:

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.

It doesn't look like there is a thread devoted to it yet Miacat. Marmalade is a good thing to start with or an Apple Jelly. Citrus and apple have lots of pectin so are not as tricky to set as soft fruits (although blackcurrants are also high in pectin so they set well too). The only other difficult point is making absolutely sure all the sugar is dissolved before the mixture boils or any undissolved sugar will set off a chain reaction and crystallize. Main thing is to allow plenty of time for your first attempts, a whole morning or afternoon say-you can't rush anything.

I would recommend getting a book on the subject from the library so you can see what it all involves and familiarise yourself with the process before you start. I don't want to put you off, it isn't difficult to make preserves, just a different branch of cookery and too involved to give you a recipe and leave it at that. The taste is just in a different league from mass produced as well.

thriftlady_2

I would agree with Skintmama,Miacat,get a book from the library first.You also need some specialist equipment;a preserving pan or very large saucepan and if you want to make jellies,which I think are less trouble than jams you need a jelly bag+ stand to strain all the cooked fruit and juice through.You can improvise,but quite honestly once you've got the kit making jam is a lot easier,and you can make use of any bargain fruits in season without having to think too much.

It's definitely worth doing,and you'll never be short of a gift-people are always dead impressed by hm preserves.

squeaky

Skintmama wrote:

It doesn't look like there is a thread devoted to it yet Miacat. Marmalade is a good thing to start with or an Apple Jelly.

perhaps these few might help, fdirect from the MEGA Index...


Jam, Chutneys, and Preserves:
[post=474892] - Banana chutney[/post]
[post=757167] - Beetroot pickling?[/post]
[post=686627] - Cherry jam[/post]
[post=698461] - Fruit bottling with pressure cooker and jam jars[/post]
[post=668991] - Help with jam making please?[/post]
[post=530482] - Is making jam easy?[/post]
[post=46854] - Kilner Jars[/post]
[post=49521] - Make jam in your breadmaker[/post]
[post=394411] - Making jams[/post]
[post=684074] - Mint jelly - help please[/post]
[post=479725] - Onion - Red Onion Chutney[/post]
[post=696771] - Rhubarb[/post]
[post=711849] - Should I sieve my jam?[/post]
[post=620118] - Sterilising jars and bottles?[/post]
[post=28260] - Where do I find jam jars?[/post]



But as far as I know we don't have a thread specifically for marmalades, so perhaps this one could be it.

peterdf

Get all the pips together and boil gently in a saucepan with some of the volume of water for the marmalde. When "cooked" strain the juice into the fruit. It's the best way of getting all the pectin out of the pips.

squeaky

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Susie_McWinkster

Hi, this is the first time I have ever posted a thread but I am really interested in the orange threads and wondered if anyone could give me a recipe and method on how to make the marmalade please. I've seen there's a link for chutneys etc which I've made before but don't know about marmalade. Sounds delicious.
Thank you!

123xyz

I always buy my sevilles from the market stall; pick them out yourself to be sure of getting good skins. I spend what seems like hours cutting the skins only to have Mother pick them all out again. Maybe she gets none this year!

researcher

this is my basic recipe: for every

1lb seville oranges
2 pints water
2 lb sugar

(Sugar = white or preserving for normal 'golden' marmalade. Soft brown for 'vintage' marmalade, or add 1 tablespoon of black treacle for every 1lb white sugar).

Either:
1. Place oranges, washed and scrubbed into a large pan and cook at a gentle simmer until very soft. (1.5 - 2 hours). Remove fruit, quarter and slice to prefered thickness - reserving all pips and tie in muslin (or clean tights). Put all back into pan and cook for a further 5 - 10 mins.
or
2. Half oranges, squeeze juice and reserve pips. Quarter and slice to required thickness. Place all in pan with water and pips in muslin, cook gently until peel is very soft, 1 - 2 hours.

Both
Remove mulin and squeeze juice into pan to extract pectin - add sugar and stir over a gentle heat until sugar is dissolved. Boil rapidly for 15 - 20 minutes until setting point is reached.

Skim any skum from surface, and leave to cool for a few minutes before potting in warm sterile jars - cover at once with wax circles - adding lids or cellophane covers when cooled.

Setting point - place 3 saucers in the freezer, at 15 mins hard boil, take marmalade of heat, put 1 spoonful on saucer and wait to see if it's set ( a couple of minutes) - you can run a spoon through and no water escapes and a skin has formed. If it's not quite ready hard boil for another 5 minutes and repeat - (I've never needed more than 3 saucers!)

Sterile jars - lots of methods but I favour placing clean, washed and tried jars in oven on low heat for half an hour.

VERY IMPORTANT TO ANYONE NEW TO JAM MAKING -

BOILING SUGAR CAN CAUSE VERY SERIOUS BURNS - DO NOT TEST WITH YOUR FINGER OR TOUNGE - YOU MUST ALLOW TO COOL FIRST. DO NOT ALLOW CHILDREN NEAR THE PAN.

heaven_scent

If you're really busy at the moment I freeze seville oranges ready for when I need them(usually the day before the church bazaar!).Nothing fancy- just whack 'em in the freezer in bags!

Alfietinker

Just curious - I've seen recipes for 3 fruit marmalade with grapefruit, lemon and orange, as well as lemon/lime marmalade. So, could you make grapefruit marmalade in the same way? I love grapefruit!