Quick Questions on Jam and marmalade making and Preserving

auntyn

Thanks emiff6 for great link - sets my mind at rest. Will make marmalade tomorrow. Thanks for all replies.

zarazara

blondy24 wrote: »

Yes Lucy I would be interested in knowing the answer to this too....

I use this for making marmalade. veery easy and we like it:j

Farway

I was thinking later after posting, are you sure it is brass & not copper?

Brass was not normally used for cooking, except maybe toasting forks and the like. More decorative and functional like cogs, door handles, trumpets etc

If it is brass then it would be worth a few bob in metal alone

But depending on it's heritage maybe just keep as family heirloom?

valk_scot

If it's real brass it's more likely to be decorative. If it's copper you shouldn't make chutney or acidic preserves like marmalade in it.

Seakay

We had a brass preserving pan. It was brilliant for jam making because the heat distribution was so even. (We had some antique copper pans but we didn't use them as they had to be tin lined or continuously cleaned because the metal did react with the contents.) The brass never did react, although I probably wouldn't use it for chutney or pickles just in case. As I say, we knew it as a jam pan rather than a preserving pan, and it was very useful becaue it was slightly smaller thatn the preserving pan and so could be used for small amounts.
I made my first attempt at jam in it (greengage for my Girl Guide homemaker badge)

zippychick

ive merged this with jam making quick questions
Zip

billieboy_2

I made this marmalade last night. I doubled the quantities of oranges, water, sugar but it wouldn't set (I did the saucer test and it seemed okay). Poured it all back in the pan boiled again, same sancer test, still didn't set overnight:mad:. I was beginning to think I'd have to chuck the lot away. Looked on t'internet this morning and someone on a forum suggested adding lemon juice and boiling really hard for 15 minutes. Well I added the juice of three lemons and after about 25 minutes really hard boiling it finally set:j. It's gone a dark colour as well and with the addition of the lemon juice is nice and tangy.

I also made some jars with a tin of mamade earlier in the week (before I'd seen any sevilles) and this is great for a quick recipe. I've been making it for years. The only thing with making your own is you can cut the peel as thin or thick as you like.

LucyLocket

zarazara wrote: »

I use this for making marmalade. veery easy and we like it:j

Well, based on all the helpful advice on here, I made my first marmalade ever today with a can of mamade and it's great, I feel very grown up :-)

icecreamdogpark

Made some yummy marmalade have stored it in the fridge but it going a marbled effect? have no idea why or what to do with it? i`m guessing it`s the sugar in it ? Thanks for reading

Owain_Moneysaver

possibly the sugar crystallising - the same thing can happen to honey.

Marmalade shouldn't really need to be in the fridge though?