I have now got my seville oranges for this year. I was in the store on Thursday, and asked about them. I was told that for the last few days the store was told there would be sevilles on the truck tomorrow. When tomorrow arrived, there were no sevilles. But tomorrow there would be. I got to the store on Friday, about noon, and yes, there were sevilles, but they would not be on display until 3pm. So I got back at 3pm, and the sevilles were not on display. Someone went to the back of the store, and came out with two boxes, all that had been delivered; about 150 oranges. Then the workers were amazed when I proceeded to take 100 of the oranges. Anyway, they are lovely oranges this year; big, uniform in size, and for sevilles very juicy indeed. Probably the best sevilles I have seen. I now have half of those I purchased pretty well processed, though it will be some time before this is complete. I can do the rest tomorrow. Jim.
You have to define "fabulous". I give my marmalade to many different people, and there is almost universal agreement that my marmalade is different from any other they have tasted, and, usually, better. So, no, I am not interested in your recipe. You also dont say how much you make. This year I will be making about 5 gallons. Jim.
I am making my annual marmalade. You can make orange jam from ordinary oranges, but if you want to make marmalade, you have to use sevilles. They are a wild, bitter orange with many pips in them. Jim.
The wife of the vicar in our last parish always bought enormous quantities of Sevilles and converted them into marmalade which she sold for parish funds; I forget what the profit margin was but it made the effort well worthwhile.
Well, I am making about 4 times as much as you are, so the amount of effort may not be that different. A lot of the time with me is spent with the pulp of the fruit simmering. Jim.
The profit could be substantial. I recon on a little more that 4 canadian dollars per litre, about 2 GBP. To buy in the store, which is much poorer quality, the same amount would be about 3 to 4 times as much. Jim.
I was stuck in all day today and for want of anything more exciting I had bacon and eggs fried in the bacon fat for dinner, with a slice of whole wheat toast and marmalade. It wasn't particularly healthy, but boy was it good.
What's the difference between English marmalade and U.S.?
American is much sweeter...English has a "sweet-bite" to it. To my mind American Marmalade is exceptionally sweet.
The rel thing is somethingfg that once you have eaten it, everything else is a substitute. The of course there are many different varieties of English marmalad. In fact calling it English is a misnomer, because Dundee marmalade is lovely, and is from Scotland.
I probably would like that because I don't like overly sweet things. Maybe I'll happen upon it one day in a place like Marshalls that carries that sort of thing on occasion.
Thank you for this info. We are a Citrus Growing and exporting Country , i usualy eat so much fresh citrus fruit that i have no wish for any marnalade ,, [ i do like fresh piece of ornage , mandarin, pomella on bread !!] , I have a Lemon Tree in my tiny garden , that at some years overproduces , some years less,, I frezze lemon juice in the years we have many ,, and also the grated peels. I like To cook rice with Citrus Juice ,,, it can be eaten Warm or cold . thank you mirjam
2 lb of Seville oranges 4 pts.(2.25 Litres) water l lemon
4 lbs.(1.8 kg) white granulated sugar
Six 1lb (450g) jam jars
9 inch square cheesecloth
3 or 4 saucers
Measure water into large, heavy saucepan. Cut the oranges and lemon in half and squeeze the juice out of them. Add the juice to the water and put any bits of pith, flesh and pip in the cheesecloth square which is laid over a bowl. Now cut the oranges and lemon into quarters with a sharp knife and then cut the quarters into thinnish shreds. Add to the pan. As you cut, any spare pips and bits of pith go into the cheesecloth. (The pips and pith contain a lot of pectin and set the marmalade without having to add pectin, so it is necessary to do this)
Tie the cheesecloth up to form a little bag and leave six inches or so of the string to tie to the side of your pan (don't have to but it makes it easier to remove later) Bring the liquid up to the simmering point and simmer for a couple of hours until the peel is soft. Test a piece by squeezing betweem finger and thumb. At this point put your saucers in the freezer.
Remove the bag of pips and leave it to cool. Pour the sugar into the pan and stir it now and then over a low heat until all the crystals have melted. (check this carefully, its important.) Now increase the heat to high, and squeeze the bag of pips over the pan to extract all the sticky, jelly like substance that contains the pectin. As you squeeze you will see it ooze out. You can also do this by placing the bag between two saucers and squeezing.
As soon as the mixture reaches a really fast boil, start timing. After fifteen minutes spoon a little of the marmalade onto one of the cold saucers from the freezer and recool in the freezer a moment or so. You can tell - when it has cooled - if you have a "set" by pushing the mixture with your finger: if it has a really crinkly skin, it is set. If not, continue to boil and test again at about ten minutes intervals until it does set.
Remove the pan from the heat and allow to settle for about 20 minutes. This makes sure that the pieces of rind are evenly distributed throughout the jar when cold. Pot and cover. Best to leave a month or so before using.
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