Sunday, 24 January 2010

St Clements Marmalade...

Orange and Lemon Marmalade = St Clements...
I love to make Jams & Chutneys & Pickles & Cordials... and the more i make them, the less i can bear to buy them from shops. I had a mammoth making session the other day. My nanna is in a position right now where she needs and deserves, a lot of looking after. The first of her favourite things i made was the Marmalade.
Recipe used from my LAKELAND Preserves & Pickles Book (i love it) but it made soooo many jars...


I think this: was one one of my problems. I don't like coarse Marmalade with lots of peel but i know that the peel is what gives it the bitter flavour. So i juiced all my fruits and mixed some of the peel 'waste' into the juice.
This led to much more juice than the recipe anticipated. It was quicker and easier for me this way but i needed more sugar to boil the liquid into a jelly. *lesson Learned*

And i realised too late the recipe made milllllliiiioooonnns ofg jars!
So i will be out and about next week delivering pots of Marmalade to family members (you've been warned family)

OOoohhh the satisfaction....
P.s. On delivery to my nanna she told me about a great product called "marmamaid".... an alternative to all those Seville Oranges. I will investigate.

9 comments:

Mrs B said...

ooooooooooooooooh me too, me too!!!!!! I am glad you posted as my camera is dead and 'tis killing me not posting!!! clever lobster!

Hartleys make something that looks very clever but I don't know if it would be as satisfying....(you know me and feeling the need to be a martyr to the cause....maybe I should be Amish?!)....it is seville oranges, sliced and with pectin in a tin, you just chuck it in with sugar and water and it makes 6lbs of marmalade?!?!

Helpful I suppose if your supermarket is rubbish like mine and doesn't stock seville oranges, in their very short season and you have to travel to the very lovely waitrose! Hardship eh?!

x

cupcakesandbiscuits said...

I noticed Lakeland sell cans of seville oranges that you add sugar and water to...never tried it...called Homecook I think or something like that. Sounds the same as the ones Mrs B was talking about.
Don't know if I fancy it...wish one of those jars could make it up here to my part of (driech) Scotland.
XX

Victoria said...

Yes, yes, yes to marmalade, I love the stuff, but no, no, no to your method (sorry)!!

Make marmalade the easy way with a recipe that boils the oranges first so there is no juicing, no tying up of pips in muslin and the peel is ridiculously easy to shred as finely as you like. In fact, that very recipe exists over on my blog.....

PaperFish! said...

Victoria - do not apologise! sharing is why we are here... coming over to your blog... xxx thanku

Jim said...

Try adding some star anise during the boiling phase, it gives a loveley subtle hint of aniseed to the marmalade and looks great in the jar aswell. Tried adding cardamom seeds this weekend but didn't even get a hint of the flavour, hey ho, more experimentation needed. If this all sounds like marmalade heresy then please ignore all after 'Try'. Happy preserving.

Jim said...

Lovely, lovely, lovely.

PaperFish! said...

Jim - you are kidding!! i did that!! honestly, great minds think alike (fellow piscean!) i put a star anise in, a half pod of vanilla to 'soften the lemon' and a cube of ginger to warm - all of which i lifted out later.... i don't know why i forgot to put that in the blog post?... distraction...

PaperFish! said...

...uh, i missed that part 'leave the star in the jar' - what a superb idea.

Jim said...

You could keep that as your USP, secret ingredients that people love the taste of but never quite know how it came about, like the Colonel Saunders KFC recipe (not that I'd touch that stuff with an extra long bargepole with a snooker cue extension glued to the end), still you've given your game away now! Will let you know if I have any joy with the cardamom.