shirleyanntr
Member
marmalade
the oranges you see on the trees in the winter are turunc and they have more bite...a lot of women make jam with them and also use the peel ..i really mis a nice tangy marmalade.
rosewall1
ex Bond Girl
marmalade
I have this amazing recipe for Microwave Orange Marmalade.
iNGREDIENTS
275g oranges
Juice of 1 lemon
500g sugar
Method
1. Cut the oranges into quarters and remove pips. put lemon shells and pips into a muslin square and tie with string to make a bag. Finely slice the oranges and put into a 3 litre bowl with the bag, lemon juice and 300ml of boiling water, cover and soak for 1 hour.
2. Add 200ml of boiling water. Microwave on high for 20 minutes, stirring after 10 minutes, until the peel is tender. Add the sugar and stir to dissolve, microwave on high for 25 minutes until setting point is reached, stirring every 5 minutes. Be careful as the mixture does get very hot.
3. Stand for 15 minutes, then stir and ladle into jars.
I find that the oranges very rarely have pips so I put the lemon shells with the oranges.
I use a food processor to chop up the fruit.
I find that the timings given are good and even when the final 25 minutes is up although it looks pretty runny it does set to a nice consistency. If you want it thicker then add more time.
If anyone interested I also have a Microwave Lemon marmalade recipe.
:468bo:
iNGREDIENTS
275g oranges
Juice of 1 lemon
500g sugar
Method
1. Cut the oranges into quarters and remove pips. put lemon shells and pips into a muslin square and tie with string to make a bag. Finely slice the oranges and put into a 3 litre bowl with the bag, lemon juice and 300ml of boiling water, cover and soak for 1 hour.
2. Add 200ml of boiling water. Microwave on high for 20 minutes, stirring after 10 minutes, until the peel is tender. Add the sugar and stir to dissolve, microwave on high for 25 minutes until setting point is reached, stirring every 5 minutes. Be careful as the mixture does get very hot.
3. Stand for 15 minutes, then stir and ladle into jars.
I find that the oranges very rarely have pips so I put the lemon shells with the oranges.
I use a food processor to chop up the fruit.
I find that the timings given are good and even when the final 25 minutes is up although it looks pretty runny it does set to a nice consistency. If you want it thicker then add more time.
If anyone interested I also have a Microwave Lemon marmalade recipe.
:468bo:
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shirleyanntr
Member
marmalade
ekşi..say it eksee..and if you want to use it with a certain fruit such as nar..then it becomes nar ekşisi..and a tongue twister for us. :gulme:
ekşi..say it eksee..and if you want to use it with a certain fruit such as nar..then it becomes nar ekşisi..and a tongue twister for us. :gulme:
yalimart
The Carnwath Massive
marmalade
He He He !!
Mrs Yalimart
You must have a big microvave to fit in 275 oranges !!!!!!!!!!
He He He !!
Mrs Yalimart
crystalchris
Member
marmalade
Hi Yalimart,,,its a shame that we are in uk at the mo as we have a turunc tree in our garden and it is full of oranges which are just perfect for making marmalade,,,my friend used them last year and the marmalade was really good,,,you would have been welcome to them,,,
immac
Senior Member Has-Been
marmalade
Recipe (sans microwave) in Guardian:
This is a quick guide (for further insight, turn to Pam Corbin's River Cottage marmalade handbook). Arm yourself with some muslin, string, a good heavy-based saucepan and buy or borrow a proper sugar thermometer.
Makes about three jars
400g Seville oranges (about four)
1 lemon
1 litre water
800g white sugar
1 tsp soft dark brown sugar (optional but it makes the colour rosier)
▶ With a potato peeler or sharp knife remove all the orange zest in strips, cut away any white pith then shred the zest and tie it in a small square of muslin. Finely slice the oranges; pith, flesh, juice and all, and the whole lemon, and tip into a heavy saucepan. Add the water and your muslin bag of zest and simmer for about two hours until the pith is tender.
▶ Pick out the bag holding the zest, and leave to drain on a plate. Line a colander with a few layers of muslin, place over a bowl, tip in the contents of the pan, and leave to drip for an hour - you need all the liquid as it contains the vital pectin that makes the marmalade set. You could squeeze any remaining juice from the pith, but it will make the marmalade slightly cloudy.
▶ You should have about 750ml of liquid. Boil it down if you have more, or add water if you have less.
▶ Return the liquid to the pan, add the zest from the bag, and the sugar. Bring to the boil, then quickly simmer until it reaches 104C. Keep the temperature constant for five minutes. A spoonful on a cold saucer should form a crinkly skin after cooling for five minutes. If it doesn't, simmer for a few minutes more; but you may have to settle for soft-set. Switch off the heat, leave for 20 minutes, spoon the marmalade into hot, sterilised jars, seal with cellophane and rubber bands and leave somewhere cool overnight to set to a jelly.
Oranges are not the only fruit
Other fruits give curious flavours to marmalade. Lemon marmalade tastes of sherbet, navel oranges taste like caramel, and grapefruit gains a dark complexity. But they all need a little help to set. What I do is chop (skin, pips and all) a small bramley apple and puree with 500ml water in a blender, then strain and add the liquid (no pulp) to the pot when I cook the fruit. The pectin from the apple will ensure a good set.
This is a quick guide (for further insight, turn to Pam Corbin's River Cottage marmalade handbook). Arm yourself with some muslin, string, a good heavy-based saucepan and buy or borrow a proper sugar thermometer.
Makes about three jars
400g Seville oranges (about four)
1 lemon
1 litre water
800g white sugar
1 tsp soft dark brown sugar (optional but it makes the colour rosier)
▶ With a potato peeler or sharp knife remove all the orange zest in strips, cut away any white pith then shred the zest and tie it in a small square of muslin. Finely slice the oranges; pith, flesh, juice and all, and the whole lemon, and tip into a heavy saucepan. Add the water and your muslin bag of zest and simmer for about two hours until the pith is tender.
▶ Pick out the bag holding the zest, and leave to drain on a plate. Line a colander with a few layers of muslin, place over a bowl, tip in the contents of the pan, and leave to drip for an hour - you need all the liquid as it contains the vital pectin that makes the marmalade set. You could squeeze any remaining juice from the pith, but it will make the marmalade slightly cloudy.
▶ You should have about 750ml of liquid. Boil it down if you have more, or add water if you have less.
▶ Return the liquid to the pan, add the zest from the bag, and the sugar. Bring to the boil, then quickly simmer until it reaches 104C. Keep the temperature constant for five minutes. A spoonful on a cold saucer should form a crinkly skin after cooling for five minutes. If it doesn't, simmer for a few minutes more; but you may have to settle for soft-set. Switch off the heat, leave for 20 minutes, spoon the marmalade into hot, sterilised jars, seal with cellophane and rubber bands and leave somewhere cool overnight to set to a jelly.
Oranges are not the only fruit
Other fruits give curious flavours to marmalade. Lemon marmalade tastes of sherbet, navel oranges taste like caramel, and grapefruit gains a dark complexity. But they all need a little help to set. What I do is chop (skin, pips and all) a small bramley apple and puree with 500ml water in a blender, then strain and add the liquid (no pulp) to the pot when I cook the fruit. The pectin from the apple will ensure a good set.
yalimart
The Carnwath Massive
Raysalaff
Just Call Me Ray !
marmalade
Hi Shirley, I just came across this whilst searching for Seville oranges, if you know some one coming from the UK, get them to bring you a tin of Seville Orange pulp, it's in Tesco's I brought one back with me because I like Marmalade, all you do is heat the contents of the tin with water and sugar bring to a rolling boil for 10 to 15minutes and that's it, pour into sterilised jars put on the lid and Bob's your uncle you have 5/6 jars of good Marmalade.
shirleyanntr
Member
marmalade
thanks Ray...i have a friend coming over next month and shes always asking what to bring...now i know...better than asking for just a jar.
apart from marmalade Turkish jams are far too sweet..but i recently came across Tansaş own brand apricot/kayısı which has a bit more tang than the usual ones.
apart from marmalade Turkish jams are far too sweet..but i recently came across Tansaş own brand apricot/kayısı which has a bit more tang than the usual ones.
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Debsanbatu
Debbie
marmalade
.....I've made some Marmalade recently (first time ever) and it's lovely and quite tangy.... a tip I was given was to add a grapefruit as well as the oranges if I couldn't get Seville ones.... which İ did along with a lemon, all part of the recipe....
Raysalaff
Just Call Me Ray !
marmalade
Since making this first lot, I have been thinking next time, I will chop some stem ginger, (home made) and add that along with a splash of Whiskey.
