The Preserver's Year

thriftlady_2

Jammygal wrote: »

I have open freezed a load of seville oranges . Do I need to wrap them now???

I'd just put them all in a bag;)

Penelope_Penguin

lbt wrote: »

Mmm, I made seville organge marmalade a little while ago too - it was so nice. How do you make the dark whisky marmalade?

thanks Penny

Hi there :beer: I chop peel from 900g Seville oranges and 1 lemon more thickly than usual. I cook that in 1.6l water (with the pith and pip bag) until tender. Remove bag, add 900g granulated sugar and 1Tbsp black treacle. Boil to a set, allow to cool for 15mins, add 150ml whisky (I used Famous Grouse bought on offer last year ) and pot as normal. It's darker than my regular marmalade, has a hint of whisky, but won't send you over the limit :beer: DS aged 13 likes it on his toast

Penny. x

lbt_2

Thanks Penny, which book is this from? I am sure you posted a little while ago saying which book you liked but i can't find it.

Claire x

Penelope_Penguin

lbt wrote: »

Thanks Penny, which book is this from? I am sure you posted a little while ago saying which book you liked but i can't find it.

Claire x

I don't have a book on preserves as yet This is from my notebook, where I've written all my preserves recipes - specially adapted so that the quantities fit my pan perfectly :T

Penny. x

lbt_2

Hi Penny

Thank you so much for the whisky marmalade recipe - it is absolutely gorgeous. Have just tried it and it so good I think I'll have to have marmalade on toast for dinner tonight

penny_less

Hi I have made my first batch of marmalade using the delia recipe- i'm now panicking- how long does it take to thicken -it is still runny,i've put it in the jars but it is still hot. (i checked the setting point with a jam thermometer.)Please reassure me!

thriftlady_2

Just be patient and wait for it to cool. Runny jam/marmalade is not a disaster, it'll still taste great and will spread easily;)

penny_less

Thanks! First time nerves!

Valli

HELP REQUIRED URGENTLY

I managed to buy some whoopsied Seville Oranges in Sainsbugs tonight (30p from £2.99 because someone will be interested). I have the Dairy book chunky marmalade recipebut I would rather aim at a more 'sophisticated' (ie less pulp and proper shreds) marmalade.
Although I am an experienced jammer I have never made marmalade before so would appreciate advice/recipes/tips as I am to make tomorrow afternoon. (Am partial to liqueur marmalades BTW)
I jam from home grown or hedgerow hence my inexperience in the marmalade dept.
Would appreciate any support/advice/recipes

BTW I jam blackcurrant, rhubarb and ginger (home grown)and I do a Bramble Jelly of which I am excessively proud so I can give/share my experiences for anyone interested

lbt_2

Hi Valli

I have used Delia's recipe twice in the last couple of weeks (http://www.deliaonline.com/recipes/traditional-seville-orange-marmalade,1223,RC.html). Both attempts were very successful with a nice clear looking marmalade that set really well with even peel distribution.

I made whisky marmalade using this recipe and it worked really well. I followed the recipe just as it is, then once the finished marmalade had cooled for 20 mins (to let it settle so that peel doesn't sink or float, can't remember which!) I added 150ml whisky, stirred then jarred straight away.

I don't actually like whisky but this marmalade was soooooo lovely.

I was wondering what other liquers would work in marmalade? I have a few lurking in the cupboard and I am not really sure what to do with them - cointreau, grand marnier, tia maria etc.

Would love to hear of your best blackcurrant jam recipe. Someone on freecycle will be giving me some blackcurrant bushes in the next couple of weeks and blackcurrant jam is my absolute favourite.

Give me a shout if I can help anymore on the marmalade front