The Preserver's Year

Yategirl

ampersand wrote: »

I cut down a milk container for freezing something yesterday and thought the upper half would make a good funnel, with helpful handle......
It should work. I do a fair amount of jam/jelly/curd making and am usually wearing gloves to take hot jars from oven.

does the plastic of the milk jug cope ok with the hot temps of the jam/marmalade?

I don't have a jam funnel and always get burnt fingers or lots of hot sticky teatowels when filling up jars...

tiff

I got a jam funnel for a few pounds from Ebay, because I couldnt work out how to make a funnel and ended up with mess everywhere. Never thought of the milk container though.

Valli

re the jam funnel - mine's a TALA and Dunelm have a range of their products and sometimes have jam funnels too...I got mine from one of those 'specialist' kitchen shops .
Rosemarym I have a recipe like that - might give it a go for batch three...

If you are desperate you could use an aluminium pie plate curled into a cone for a jam funnel
fold in half, then quarters then pull apart two quarters (like folding filter paper in a lab!)

Toast and HM marmalade for breakfast

ampersand

Right, butter made and funnel works, too - just tried it.
Perhaps not wise with the thin white plastic containers.

lbt_2

Valli wrote: »

TBH if I were going to have one or two ornges left over I would juice them and add the juice (and being me probably the pulp/skin too) - rather than waste it. Jam recipes can take a bit of flexibility and I see no reason why marmalade would be any different. Presumably you could freeze to use later...maybe in a mixed citrus marmalade (ie lemon/lime/grapefuit and orange mix) - I see no reason why this could not be done...but maybe someone else knows more - after all Rose's make a lime marmalade...
:rotfl: at those of us who couldn't resist trying the peel...mind you I am a new slow cooker owner...and you're not supposed to stir or lift the lid ... and can I manage to comply with that guidance?:rolleyes::o

Hmm, will look up other marmalade recipes and see what I can dream up - wasn't sure if two extra oranges would make it too sour.

Yes, I have the stainless steel pan from Lakeland. I held off for as long as I could but then I had to give in. Glad I did though - it is huge

I made some Sweet Chilli Jam yesterday and the recipe said that it would keep for three months, but I can't see why it couldn't last a year. The ingredients are red peppers, chillies, ginger, garlic, sugar and tinned tomatoes. What do you think?

Oh no! Don't get me started on my slow cooker - I love my slow cooker to pieces

ampersand

Au lit - and tomorrow's brekkie is homemade bread(one slice multi-seed, one slice experimental white incorporating peppers and onions)with h-m butter and h-m raspberry(homegrown)jam/h-m lime marmalade/h-m blackberry jelly/honey extracted by self from friend's bees.
Good.

Patchwork_Quilt

rosemarym wrote: »

I have a very easy recipe - you boil the oranges whole until they are tender. Drain them (keeping the boiling liquid) and allow to cool. Cut them in half, scoop out the flesh (pick out the pips as you go) and put back into the liquid. Stick the rinds in the food processor to slice them, put them in the liquid. Then dissolve the sugar into the liquid and pulp, boil up and away you go. Some of the rind comes out of the food processor too big, so just snip that with the scissors

I would be very grateful to know how much water and how much sugar please.

I did try making marmalade a couple of weeks ago but it wasn't very tasty and didn't set well. Obviously, I need a decent recipe.

However, I may have found a couple of uses for marmalade that is rather runny. One is marmalade (instead of jam) tarts. The marmalade cooks a little bit when you put it in the oven and sets.

Thank you for your help PQ

rosemarym_2

Patchwork Quilt - the proportions are 1 kg Seville oranges, 2 kg sugar, 2 lemons and 3 pints of water. By keeping all the pith you seem to get loads of pectin, and it sets much more easily than jelly-style marmalade. The lemons apparently also have a lot of pectin in them.

I forgot to say that for a straight orange marmalade, you scoop out the lemon flesh and put it into the mixture, but don't put in the lemon rind. So as not to waste them, I kept the lemon rinds back for the next batch, which was orange and lemon.

I hope you have good luck with this recipe! The only tricky thing I suppose is that the fruit tries to float. I put a Pyrex plate on top of them!

rosemarym_2

I should add that when I made a batch of runny marmalade, after a few weeks it started to set more and after a few months it got really quite firm. Marmalade tarts sound delicious but if you hang onto it for a while, it might set of its own accord.

nodwah

Well I've made my marmalade - and it's tangily zestily fantastic!