The Preserver's Year

katholicos

Justamum wrote: »

This marmalade making malarkey is very hit and miss! The marmalade I made yesterday is perfect. Today I made a three fruit marmalade, followed the recipe exactly, used my thermometer to make sure it reached the right temperature, then put it in jars. When it had cooled it hadn't set, so I poured it back into the pan, brought it back up to setting point and re-potted it. I now have 8 jars of three fruit sauce Any ideas how I can use it up? :rolleyes:

A similar thing happened with the marmalade i made last night. It reached setting point so I put it in my sterilised jars and popped the lids on, came down this morning to find that the marmalade had not set. I followed the instructions up to the point when i made a slight addition...i had decided to include some apricots into the mixture. I imagine that this threw the pectin content off balance, so today i emptied the jars, added some bottled pectin to the mixture, put an extra dollop of sugar in the pan and boiled it again. Re-sterilised the jars and bottled the mixture. It set within 2 hours. :j

Justamum

katholicos wrote: »

A similar thing happened with the marmalade i made last night. It reached setting point so I put it in my sterilised jars and popped the lids on, came down this morning to find that the marmalade had not set. I followed the instructions up to the point when i made a slight addition...i had decided to include some apricots into the mixture. I imagine that this threw the pectin content off balance, so today i emptied the jars, added some bottled pectin to the mixture, put an extra dollop of sugar in the pan and boiled it again. Re-sterilised the jars and bottled the mixture. It set within 2 hours. :j

It's a bloomin' pain isn't it when it doesn't work out properly? I'll have to see if I can find bottled pectin locally, but knowing this island it's doubtful :rolleyes: Looks like I'll have to label it all as ice-cream sauce - and buy in some ice-cream :rotfl:. I was sorting through my recipes earlier and noticed Busy Day Pudding (Thriftlady's recipe I think it was) and might use some of it in that instead of using golden syrup.

Justamum

Sunnyday wrote: »

I did this recently with apple and blackberry jam

The label on the jars now says ice cream sauce and i pour just a bit over the ice cream, also its very nice poured into a bowl with digestive biscuits dipped in

HTH

SD

I'm sure it's very nice used as a dip for biscuits - but have you seen my signature? I'm doing very well so far!

thriftlady_2

Up to my nipples here in orangey stickiness!:D

Here's this year's marmalade.

Marmalade

Gigervamp

thriftlady wrote: »

Up to my nipples here in orangey stickiness!:D

Here's this year's marmalade.

Marmalade

:rotfl::rotfl::rotfl:

Good job I wasn't drinking my tea when I read that!

Looks good. Must get some sevilles tonight. I went to 4 different supermarkets the other evening and completely forgot to look for them. :doh:

Nickitree30

Thanks Thriftlady, I'm trying my hand at pickling beetroot that my OH's grew. DealwithdebtDot you could try pickling wild garlic, channel4 recipes has a recipe, but as a newbie I can't post links yet. Sounds nice, I'm off to look up tangerine powder.

floyd

thriftlady wrote: »

Up to my nipples here in orangey stickiness!:D

Here's this year's marmalade.

Marmalade

Very nice! I am wayyyy too lazy to hand shred my peel I rough chop it for chunky marmalade if its for us but if I am doing it for other people I do shred it just because it looks better.
Made one batch so far and its a slightly soft set which I really like, next batch I will try and get a slightly firmer set. How does everyone like theirs? Runny like a conserve, soft-set so it forms a wobbly puddle on your toast or firm so it stays in a little dome when you scoop it out with a spoon?

Gigervamp

Well, I picked up a bag of sevilles from Tesco's, (£3 a bag) so I'll be making this years batch sometime over the next couple of days.

Floyd, I prefer mine fairly firm.

JillS_2

floyd wrote: »

Very nice! I am wayyyy too lazy to hand shred my peel I rough chop it for chunky marmalade if its for us but if I am doing it for other people I do shred it just because it looks better.
Made one batch so far and its a slightly soft set which I really like, next batch I will try and get a slightly firmer set. How does everyone like theirs? Runny like a conserve, soft-set so it forms a wobbly puddle on your toast or firm so it stays in a little dome when you scoop it out with a spoon?

Firm, definitely. I always drip it everywhere and get it over everything even with soft set.

thriftlady_2

floyd wrote: »

Very nice! I am wayyyy too lazy to hand shred my peel I rough chop it for chunky marmalade if its for us but if I am doing it for other people I do shred it just because it looks better.
Made one batch so far and its a slightly soft set which I really like, next batch I will try and get a slightly firmer set. How does everyone like theirs? Runny like a conserve, soft-set so it forms a wobbly puddle on your toast or firm so it stays in a little dome when you scoop it out with a spoon?

I used the shredding disc on my food processor. You do get a few bits the blade misses but you can chop those by hand or chuck 'em (shh!).

I like a firmish set. I use about a quarter jam sugar and the rest ordinary granulated and that seem to produce the right result.

I'm eating some now