seville orange marmalade

[The Grock in the frocksin]

ha ha ha ha ha ha,yes chantel it is really wicked of you ,but i couldnt stop laughing.hopefully something that good will happen at our show .will keep you informed

[Chantal]

Make sure you polish your leiderhosen or you'll creak every time you sit down...

[lizzie]

I have just been in hysterics laughing about the Sing a long a Sound of Music. You couldn't make it up could you.

I can just see Grock in there, with her tin of Marmade that she's forgotten to take out of her bag saying "Don't just lie there, grab hold of that!"

I bet that made for one hell of an interesting court case. I don't know if the judge managed to keep a straight face.

As for oiling her laiderhosen, she squeeks anyway.

Thanks to everyone for the recepies. I shall be having a bash this weekend.

[The Grock in the Frock]

just one word for you....TWISTED

[lizzie]

I'm a fire starter, twisted fire starter

[The Grock in the Frock]

GO AWAY!!!!!!!!!!!

[pigletwillie]

Chill!!!!! now!!!!!!

[lizzie]

Don't worry about it. We take the mick out of each other all the time.

[forgotten log in Jane E]

Maybe I'm oldfashioned or a workaholic, but I make Seville marmalade in January for the whole year and really enjoy doing it. It isn't onerous. You just need to be in the house to watch various stages but you do with mamade. Here's my recipe -

1lb seville oranges - about 4
1 grapefruit
1lemon
1 sweet orange

These ingredients can be altered according to taste, which of course you can't with mamade.

1. Scrub the fruit clean and boil whole in a saucepan with 4 pints of water until they are soft.
Leave to cool.
2. Cut the fruit into quarters and discard into a sieve any pips and pithy bits.
3. Put the fruit into a food processor for a coupe of moments only until it's as thick as you like.
4. Put all the fruit back into the water and squash through any fruit hanging to pith in the sieve.
5. Measure it in pints into a preserving pan. Remember the number of pints.
6. Heat to boiling.
7. Add sugar a bit at a time - 1 1/4 lbs for each pint.
8. Bring to a rolling boil for about 45mins to 1hour.
Test for setting point after 40 mins. (A little bit on a cold plate put in the fridge. If if goes solid or has a skin rather than runny it's set.)
9. Put into hot clean jars.

I think you will find that is in many ways nicer than mamade, which I have made too.

Jane E

[The Grock in the Frock]

thankyou

[Beccy]

Yes I can tell the diference between Ma-made and the stuff I make, but I think this is more to do with texture than taste if we are comparing plain Seville marmalade. BUT I rarely make plain Seville marmalade, I make ginger, or grapefruit or lime or lemon or, best of all lime and ginger.

Homemade lime marmalade is a revelation, nothing like that sickly sweet Roses version, highly recommended.

[Chez]

Hello Beccy

Lime and/or Lime & Ginger marmalade - delicious! Would you post the recipe please? Hever having made marmalade in my life, I would love to have a go at that. Thanks in advance.

[pigletwillie]

I agree Chez, that sounds most scrumptious, please post that recipe.

Piglet

[secret guest]

We use Ma Made in extremis..i.e. when we have run out of real home made marmalade. It is better than bought stuff, but not nearly as good as the homemade variety, with big lumpy bits of orange peel in.

[jane E]

I've nearly finished the year's supply of marmalade and used all my sevilles and jamjars up. I've burned the bottom of my pan 3 times!!! Just at the moment I don't want to see another orange or bag of sugar AGAIN!