...Make Marmalade While The Sun Shines*
Following yesterday's post, this is my Malaphor for the Day. I had a lemon in the fruit bowl, so I combined it with a can of pre-prepared Seville oranges to make my marmalade for the year. I like to add some lemon peel and juice to each batch as I prefer the flavour.
I subsequently found Ma-Made in Morrisons, so bought a can to keep in reserve for the autumn.
Do you make your own marmalade?
If so, do you work from scratch, or use these tins?
And do you add any extras, or use a different sort of sugar?
My mum made us a Yuzu and lemon marmalade for Christmas using those fruits she grew this year!
ReplyDeleteYour mum is amazing Kezzie
DeleteYour marmalade looks lovely! I usually make lemon or calamondin marmalade because that's what I have. I don't think I've seen any cans of pre-prepared oranges for marmalade making over here. Not in the regular grocery stores, anyway. I usually make my jams and lemon marmalade using regular granulated sugar. Sometimes I add pectin, sometimes I don't.
ReplyDeleteI've never seen calamondin fruits here in the UK. I usually use regular granulated sugar (they do sell 'jam sugar I some places, but it costs more, and I'm not sure it's worth the extra)
DeleteI always make my own marmalade, both Seville orange and lime, from scratch. Cook the fruit until soft then remove the pips and slice with a sharp knife before cooking in the usual way.
ReplyDeleteBy the way I have just discovered Ferndown as an excellent place for food shopping thanks to you!
Good to know you've discovered the joys of Ferndown, Jane!
DeleteWe use organic Seville oranges bought from local greengrocers, traditional method details of which came from my mother from an old Tate & Lyle packet from maybe 50’s or 60’s. There is a very therapeutic feeling about sitting at the kitchen table, shredding the peel of the oranges and lemons into the preserving pan, collecting the pips in a very old muslin square, leaving the fruit soaking over night, next day cook peel until soft, add sugar, just under 2lb to each pound of fruit. Ensure sugar is dissolved before increasing heat to ensure a rolling boil, test for setting using a cold plate. Let marmalade stand a while before pouring into warm, sterilised jars. Enjoy. Last year for the first time of making marmalade for about 45 years we froze the whole oranges, made more marmalade in November, no deterioration in quality.
DeleteI confess that I have NEVER done it from scratch - mainly because I make at random times of the year, when I am running out and that does not always coincide with the Seville season. But I like your idea of freezing them for another time!
DeleteI use the whole Seville orange method, cooking the oranges and a lemon in the pressure cooker.
ReplyDeleteCutting the soft, cooked peel with scissors is easy. I jar up half of marmalade, then stir some treacle into the rest for dark Oxford marmalade.
I'd not come across the 'whole orange' method, but a pressure cooker would be brilliant for that . And I did not know that was how you make 'Dark Oxford' marmalade either. Thank you
DeleteYes I have made my own marmalades and jams for years now. These tins are brilliant, and I always add lemon to the orange one as I find it too sweet without it. Was it Sue in Suffolk that added some alcohol to one of her batches?
ReplyDeleteI think SinS added booze - I know I did it one year having read about it on another blog. But I didn't really like the taste, and altho Bob did, he doesn't eat enough of the marmalade to warrant doing it again!
DeleteUsed to make marmalade at work every January to stock up the larder for the year, using a recipe handed down through the family and substituting granulated sugar with jam sugar, which saves all the faff with bottles of pectin.
ReplyDeleteI didn't realise that jam sugar had the pectin in it [how ignorant am I?] but I have never added bottled pectin to my pre prepared tinned stuff.
DeleteMaMade has become hard to find but I tracked some down in Waitrose in Wimborne, 2.45 a tin instead of 2.30 in large Tesco that too far for me to travel. I make it for Fundraisers, sometimes adding Ginger but lemon sounds a good idea. Sandra.
ReplyDeleteI wonder why MaMade is hard to source this year? I put ginger in chutney, but have not done it in Marmalade. I note that Sue[Smaller Life] also does the trick with one lemon to cut through the sweetness
DeleteI make marmalade from scratch some years using sevilles, I shred the peel in the magimix which makes it thin and does the job quickly then cook it with some water in the crockpot (pith, flesh and pips tied in a muslin, popped in the pot too) after several hours transfer the softened peel and liquid to a large pan, squeeze the gloopy pectin from the muslin bag .
ReplyDeleteAdd warmed white sugar , slowly bring to boil and test for setting after 15 minutes - it's usually done. Produces a beautifully clear tasty marmalade.
I've also often made the ma made and it's pretty reliable, no need to use special sugar or add pectin and as you mentioned there are infinite ways to personalise it. My mum in law insists that when she used to make ma made she cut the sugar down dramatically with no ill effects!
I could drone on about marmalade making forever but had better close there!
Alison in Wales x
I'm fascinated by all the different methods /tools (crockpot, pressure cooker, magimix etc) which people use
ReplyDeleteMy mother used to make marmalade from scratch, (in England) but I have never done so and I have never seen Seville oranges here in Canada, nor MaMade. I'm sure the home made marmalade with either is superior to the store bought, although what I have found isn't bad. DDIL isn't a fan and she passed on a jar of royal marmalade such as the Queen used, and it was good (I guess it should be!)
ReplyDeleteThe Royal Warrant for Jam belongs to Tiptree Preserves of Essex, where the Wilkins family have been making jams since 1885. I can understand why Her Majesty was fond of it, it is excellent stuff!
DeleteI wouldn't have a clue how to make marmalade or jams! The grocery store has a fine selection!
ReplyDeleteI make my Marmalade, but usually buy my jam. A jar of "fancy" jam is a lovely gift. I'm currently enjoying a pot of ' rhubarb and cardamom' jam which Liz gave me last year.
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