You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
Uller wrote:We now have 4 large jars of liquid marmalade!
You can always tip it all back out and do it again.
If you intend to make more in the future I would highly recommend you get one of those cheap(ish) digital thermometers.
It takes all the guess work and alchemy out of the whole process and makes it more or less fool proof.
Certainly works for this fool anyway
Tony
Disclaimer: I almost certainly haven't a clue what I'm talking about.
Thanks Odsox - I think that is the plan for this afternoon.
I actually have a sugar thermometer - it didn't occur to me until your previous post to checking the setting point with it - we've been using the cold saucer method, obviously not very successfully!
Boiled it all up again on Saturday afternoon, actually used the thermometer I had bought for such purposes and we now have jars of marmalade you can spread with a knife. My OH got a call from my grandmother last night - we gave her a jar of his marmalade for Christmas. She wanted to let him know that she is enjoying it so much that she is even eating more for breakfast - she eats so little, this is a huge step.
right, i have a pan of odsox's recipe blood and navel orange marmalade on the go right now. my jars are in the oven doing their sterilising thang and the lids are in a pan going through the same sterilisation process as a mooncup...
i spent this morning preparing all the oranges and it's taken me 3 hours to peel, pare, slice and separate 2lbs of oranges!! my hands hurt but i have the most beautiful aroma of orange oil about me. oooo i could eat myself up lol!!
oh how I love my tea, tea in the afternoon. I can't do without it, and I think I'll have another cup very
ve-he-he-he-heryyyyyyy soooooooooooon!!!!
I boil all the oranges for an hour - the half them, remove the pips (saved for the pectin) and put the rest of the bits in the food processor.... very little mess, and still that lovely orange smell...... in fact, I like making Marmalade more than I like eating it
Ann Pan
"Some days you're the dog,
some days you're the lamp-post"
mrsflibble wrote:how long do i have to keep it at temperaature for it to set? cos i did it yesterday and it's all fricking liquid.
As soon as the temperature gets to the required set point you should turn off the heat.
221 F for a medium set or 222 F for a firm set.
If it's still runny you can try again .....
Tony
Disclaimer: I almost certainly haven't a clue what I'm talking about.
