Shirley Goode's Misers Marmalade recipe made from leftover orange peel

raphanius

If anyone is interested I have found Shirley Goode's Misers Marmalade recipe made from leftover orange peel. I guess it can be adapted fo other citrus fruits - lemon & lime or grapefruit perhaps. Thanks goes to my mum for finding the recipe (she never throws anything out lol) the source is Home and Freezer Digest from August 1982.

Save peel from 2 large oranges for marmalade. Chop finely and soak overnight in 2pt (1.1ltr) of water. Simmer for 1.5 hours. Make up to 1.5pt (925ml). Stir in 2.25lb (1kg) sugar plus the juice and pulp of a large lemon. Boil rapidly to setting point. Pot in hot sterile jars.

Trow

Thats a great idea in these tough times! There is a slightly different version of it here: https://forums.moneysavingexpert.com/discussion/comment/26474911#Comment_26474911 but that uses a pressure cooker, which many of us don't have.

I still have seville oranges in the freezer (they were reduced to 50p per bag!) to make marmalade with, but this may well be the way I go next year!

Primrose

Some people like a really "peely, chunky" marmalade, and the other way of saving up peel until you're ready to make your marmalade in the January Seville orange season, is to put the strips of cut peel into jars and sprinkle with sugar. They can, of couse, also be put in an airtight container in the freezer but the sugar method ensures that the aromatics in the peel don't dry out and are transferred to the sugar which is then used in the marmalade.

ginnyknit

Thanks raphanious, I was looking for that recipe, am going to add a bit of juice to it and see how it goes. may subsitute some grapefruit as I have a few.

dandy-candy

I don't actually like marmalade but I think I am going to have to make some of this just for the fun of labeling it up as "Misers Marmalade" and putting it in friend's Xmas stockings, brilliant!!

Primrose

dandy-candy, Why not go the whole hog and include an Ingredients list on your label, i.e. "Includes water from cooked vegetables, sugar from sachets nicked from motorway cafes, Lemons slices scrounged from empty G & T glasses in pubs.......:rotfl:

Hardup_Hester

Shirley has her own blog, here is the link http://shirleygoode.blogspot.com/

susyrosy

Primrose wrote: »

dandy-candy, Why not go the whole hog and include an Ingredients list on your label, i.e. "Includes water from cooked vegetables, sugar from sachets nicked from motorway cafes, Lemons slices scrounged from empty G & T glasses in pubs.......:rotfl:

You've been watching me, have you?

I've just made four pots of the Miser's Marmalade - the stuff boiled over, and now I know sugar can ignite on a cooker top, I can never get a wrinkly skin to form, so it probably won't set (again), the kitchen and I are all over sticky, and all the shreds are floating at the top of the jars. Otherwise, I've had a great time, and haven't thrown away my peels for once .. (I have a lot of them, squeezing fresh orange juice for my bijou B&B breakfasts).

One thing I probably WILL do again, is to put the peels in a jar of sugar, for flavouring - that sounds within my abilities.

Susy

knithryn

Ooooooooo just imagine using the orange infused sugar in a sponge cake...

I read Shirley's blog daily. She's fab. Funny, intelligent, extraordinarily helpful and replies to every request for information or 'general reply' to her. Her ideas for money saving are tried and tested, and you get info on everything from her party preparations for a family get-together to how she stretched the dinner to feed extra people on a day by day basis.

Primrose

susyrosy - next time, if you've got a microwave, trying making your marmalade by this method. It's very easy and saves a lot of mess to your hob. You can adapt the recipes to include your saved peel.

MICROWAVE MARMALADE & JAM

Jams & marmalades can be made easily in the microwave. A LARGE TALL SIDED bowl should be used and small quantities made at a time. Remember that when you add the sugar to the boiled fruit, the bulk will double up and rise as it boils. Recipes made in the microwave require less attention than ordinary methods and will not burn the bottom of the container. NEVER USE A SUGAR THERMOTER IN THE MICROWAVE OVEN.

Sterilising Jars
Kilner jars are not necessary. Empty commercial jars of jam or marmalade with screw-type lids are fine. Simply wash jars and lids in warm soapy water, rinse in clean warm water, and put the jars (not lids) in a warm oven for ten minutes to sterilise. Fill the jars whilst still warm, add lids lightly and screw down when product is cold.


THREE FRUIT MARMALADE (Makes approx 5 lbs)

1 medium orange (preferably Seville but can use ordinary oranges )
1 medium grapefruit
2 medium lemons
850 ml (1 ½ pints) water
1 ½ kg (3lb) sugar (granulated is OK)

1. Thinly peel the rind off the fruit, cut into desired thickness. Halve fruit, squeeze juice and remove pips. Cut fruit residue into pieces. Tie fruit pieces into clean piece of muslin (or large cotton handkerchief) with pips. (The pips add extra pectin, which is a setting agent)
2. Place rind, juice & water into large bowl suitable for microwave use.. Add muslin bag with contents. Cover bowl with cling film. Don’t pierce film. Cook on HIGH for 18-20 mins until rind is soft. Remove muslin bag.
3. Sir in sugar. Heat on HIGH until sugar has dissolved, stirring regularly. Bring to boil.
4. Cook on HIGH for 35-45 mins until setting point is reached. (To check this, put a plate in fridge for 10 minutes to cool. Pour a small blob of the liquid onto plate & return to fridge for a couple of minutes.. If liquid starts to crinkle, setting point has been reached).
5. Allow to cool slightly before potting into washed warm dry jars.


GRAPEFRUIT MARMALADE
Use 2 grapefruit, 2 lemons , and proceed with recipe as above.


ORANGE MARMALADE (Seville or Ordinary)
Use 3 oranges, 1 lemon & proceed with recipe as above.




LEMON MARMALADE


4 medium lemons
850 ml (1 ½ pints) water
1 ½ kg (3 lb) Sugar

Proceed as for 3 fruit marmalade.

STRAWBERRY OR RASPERRY JAM (or combination of soft fruit such as BLACKBERRY, BLACKCURRENT, REDCURRANT, GOOSEBERRY ETC.)

1 lb soft fruit.
1 tablespoon lemon juice
12 oz sugar

1. Hull strawberries. Wash other fruit & put into 5 pint microwave-safe bowl with lemon juice.
2. Cook on HIGH for 4 –5 minutes or until fruit is soft. Add sugar & stir well.
3. Cook on HIGH 11 – 12 mins or until setting point is reached
4. Cool slightly before putting into clean warm jars.
5. Makes approx 1 lb.

PLUM JAM


2 lb of stoned plums
½ pint water
tablespoon Lemon Juice
2 lbs castor sugar (granulated is OK)

1. Place plums & water in large bowl. Cook on HIGH for 9 – 10 mins or until fruit is soft.
2. Add lemon juice & sugar. Stir until sugar is dissolved. Bring to boil and cook on HIGH until setting point is reach, 20 – 25 mins.
3. Allow to cool slightly before putting in clean warm jars
4. Makes approx 3 lb.

raphanius

susyrosy wrote: »

I can never get a wrinkly skin to form, so it probably won't set (again)

I remember my mum using Certo to help with setting if the fruit didn't have enough pectin, you can buy it at supermarkets.

Although it will add a little to the cost of each jar of jam or marmalade and it does contain sulphur dioxide.

Ingredients Ingredients: Water, Pectin Extract Solids (10%), Acidity Regulator (Potassium Citrate), Preservative (Sulphur Dioxide).

Certo Link