Wheat /gluten free bread recipe??

young_pensioner

Hi Emma
I have a good tip for a newbie marmalade maker. I admit it is a bit of a cheat, but here goes.... I buy a tin of Hartleys prepared seville oranges (mine come from Sainsburys, located in the marmalade area). You just add water and sugar. The instructions are very clear - with small illustrations. Although its not the 'real' thing you don't have to tell anyone!

Happy cooking,
Irene

thriftlady_2

I use the Ma Made prepared Seville oranges in a tin when we run out of HM stuff.I honestly don't think you could really say it's cheating,after all the only thing you're not doing is slicing the oranges.the rest of the process is the same for making it from scratch.

squeaky

Hi, since this is now largely about marmalade I'll merge you all with our existing marmalade thread. Could you please ask and answer any jam questions on one of our many jam threads listed earlier. Thank you. Takes a bow. Wishes you all luck

jomary85

I understand the marmalade keeps better with cane sugar. I make a huge lot and sell it for charity over a year, but if you are just making a little to use immediately it would not make much difference to use beet sugar. J

[Deleted User]

I am hoping I haven`t missed out this year as the seville season is so short. Will be looking for the oranges tomorrow

I am going to shred 1/3 of the peel and mince the rest

Zed42

Right, I made another batch of marmalade last night, and I thought I knew where I may have gone "wrong", so I altered what I was doing .... now I'm confuzzled ... so here goes:

Setting point .... how "set" is "set" for marmalade? ie, how firm / runny "should" it be??

The marmalade tastes good, looks good, it's just a little runny!

The recipe I followed was this:

2lbs seville oranges
4lbs sugar
4pts water

Put oranges in water, bring to the boil and then simmer for 2hrs.
Cool, cut open oranges, reserve pips and pith into a muslin bag, prep peel.
Put juice in with the water.
Put bag in the water.
Put peel in the water.
Bring to boil and boil for approx 40mins till setting point is reached. (Measured with sugar thermometer)

Help! I suspect I won't be making any more this year as I've run out of jars / oranges and the marmalade I've made tastes AOK, it's just that it's not quite as firm as I was thinking it should be.

Answers on a postcard please!!

Alfietinker

I made mine with a slightly different method, but the one test I always use, along with the thermometer is the 'wrinkle test'.

When you think it's boiled enough, (reached temperature on your thermometer if you want) take the marmalade off the heat and drop a bit onto a saucer. Put the saucer in the fridge for a couple of minutes to cool.

Then, gently push your finger through the marmalade/jam (on the saucer - not in the pan :eek: ) If it has a nice 'wrinkle' to it then its at setting point. If there's no wrinkle then boil for another 5 minutes and try again. (My batch took about 25 mintues to reach setting point)

This works for all jams/marmalades/jellies. Has never failed me yet!

(My grandad told me when its ready to boil for another couple of minutes to be on the safe side, but I don't think it's strictly necessary.)

Liney_2

My Kenwood Breadmaker has a recipe for Seville Orange Marmalade - has anyone tried making it in the breadmaker? Or should I go the traditional route?

Debt_Free_Chick

Couldn't see a reminder for this ... hope this is not a duplicate.

Seville oranges are available - so now's the time to make marmalade

You will only find Sevilles for the next couple of weeks, so if you want orange marmalade, you'll need to get Sevilles. They're fairly bitter oranges and not at all suitable for eating (as a fruit), but perfect for orange marmalade.

So get a move on!

squeaky

We have a thread called seville orange marmalade and I'll merge your reminder with it