Using the mincer for marmalade?

purpleivy

I'm just starting on my annual marmalade event for my parents, who eat a jar a week.  

This year I'm going to use the mincer for the peel.   All the instructions I have seen say 'coarse'.  I have an 8mm disc and a 12mm disc.  Has anyone else had to choose?  

-taff

Are you doing it before you cook it?

purpleivy

I did it before cooking. Once tried it after and it was a disaster. My father assures me they used to make it like that and they only had my great grandmother's trad style mincer.   I used the 8mm disc, think it's OK, I have two lots cooked and the seed bag straining. Will put one in the IP before I go to bed and the other two in the morning. 

Nelliegrace

I use the whole fruit method for marmalade, even the lemons go into the pressure cooker whole. The cooked fruit of the oranges and lemons gets scooped out, added to the cooking water as it is boiled for five minutes to reduce it, then it is strained and sieved over the jam pan, to remove the pith and pips. The soft peel of each orange is quartered and stacked so it only takes a few minutes to cut into fine shreds. 

I made blood orange marmalade last year. It is a tasty alternative to Seville oranges.

-taff

I can vouch for tangerine marmalade...

martindow

I cut fruit in half before boiling it up.  Once cooked and cooled enough to handle, it is easy to scrape off all of the pips and flesh leaving just the thin peel.  Like Nelliegrace I throw this back in to boil a bit more and slice the peel by hand before straining the pulp and liquid, throwing the cut peel in and boiling it to set.  Its always best to let it cool a fair bit before putting into jars or the peel all floats to the top.

It is really hard work trying to separate the peel before cooking as the white inner layers are firmly attached to the outer layer.

sarah1972

Personally I wouldn’t use a food processor, you will never get uniform peel. It doesn’t take long once quarter to slice

Not long made mine, pink grapefruit & gin

twopenny

Wow I like the idea of pink gin in your breakfast

How long to pressure cook whole fruit please Nelliegrace?

I buy lemons when they are in the reduced section, use a hand peel shredder and remove the skin, juice the halves and put peel and juice in a carton in the freezer. This softens the peel and I can use as needed.

Then I make with MaMade orange and the lemon.

I found that if you leave the fruit and sugar mixed, in the pan overnight or longer it takes a fraction of the time to boil and set so saving on time and fuel.

It was an odd coincidence that led to that and I now use it for jams and chutneys, chutneys especially the cooking time is hugely reduced.

Nelliegrace

The pressure cooker uses half of the amount of water of the usual whole orange marmalade recipe, 20 minutes at high pressure and allowing the pressure to reduce on its own for 10 minutes, This is part of the cooking time. 

-taff

Look what I found when I was trolling for recipes this morning

https://www.youtube.com/watch?v=rm9H31TpGKo

Mary Berry using a mincer in 1974 !!

Katiehound

^^ Amazing! is that Judith Chalmers with her?