/ck/ - Food & Cooking » Thread #697451

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Anonymous Fri 28 Nov 2008 12:49:00 No.697451 View View Reply Original Report

Quoted By:

My fine and excellent /ck/, Amerifag here.

I recently became inspired to make my own orange marmalade, after finding that the only marmalades sold on this side of the Atlantic Ocean (in major grocers) contain more sugar per serving than a can of coke. I'm a really bitter, sour, tart kinda guy.

Little to my knowledge, /ck/, the creation of this beautiful jelly is a work of art. How long to boil it, how much pectin to use, what kind...

Is there any insight that the masterful chefs of /ck/ can offer on making your own orange marmalade? There are many recipes available through the intartubes, but none seems more appropriate than the other. Does /ck/ have their own?

Yours, most sincerely,

Amerifag Ananymoos III

Anonymous

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Anonymous Fri 28 Nov 2008 14:30:00 No.697519 Report

Quoted By:

Bitter/Seville Orange marmalade is my fav with pieces of cut/shredded peel in it.
I buy imported Scottish made jars but if you wish to make an original style.

First, you have access to Seville oranges?

If so, like the original Mrs Keiller you too can make and enjoy the marmalade that Dundee, so proudly, gave to the world.

Dundee Marmalade

Ingredients : 2 lb Seville or bitter oranges; 2 lemons; 4 pt water; 4 lb preserving sugar (Makes about 4 lb)

Wash the oranges and lemons and put, whole, into a large saucepan or preserving pan, add the water, and put the lid on. Bring to the boil and simmer for one and half hours so that you can easily pierce the fruit. When they are ready, take them out and leave them on a big dish to cool. With a sharp knife, slice them into the thickness you like, and remove any pips. Add these pips to the juice, boil for ten minutes, then strain. Add the sliced fruit to the juice and bring to the boil; then add the sugar. Stir over a gentle heat until it is disolved, then boil up rapidly, without stirring, for about half an hour, or until setting point (approximately 220 deg F.) is attained. A small spoonful put on to a cold saucer will 'wrinkle' up when the dish is tilted - if the marmalade is cooked enough. Pour into warmed jars, and cover at once.

No pectin required with this recipe as these oranges are high in pectin.

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