The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: HesterF on January 15, 2014, 01:54:47 pm
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Any to share? I made my mum's recipes last year - Three Fruits and Oxford - but have quite a few pots left, the rain is falling and Seville oranges are calling. So I'm making a list of new recipes to try. I've got Five fruits, Whisky, Orange and Ginger and Lemon Shred already on the list. What else should I try?
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I have never managed to branch out in the marmalade stakes but I was really pleased with the Seville orange marmalade I made the other day. Can't beat the classics perhaps! I would quite like to try some other recipes though.
What is Oxford marmalade?
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According to my book Oxford marmalade is with added spirits i.e. whisky, rum etc. I have made it and OH loves it.
I have just brought a bottle of spiced rum back from my hols and the oranges have been ordered ;D
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Quince marmalade...
I actually never saw them on sale here but my mum did it every year and when I was back in Portugal i made quite often...
I it is great with cheese on nice warm bread...
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Bionic - oh that sounds nice! I tried whisky marmalade once and it was lovely.
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My oxford marmalade recipe has no spirits in - just thick cut peel and dark brown sugar so it's a heavier marmalade than some of the others. I made five types this year in the end - the four listed above and the WI recipe (they have a category for it in the national marmalade championships). All going down well and since I've made about 40 pots this year to add to the ten or so left over from last year, I don't think I'll need to make any more for a while!
H
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Breakfast at your place then? :roflanim:
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Whenever! Bit of a long way to come but I'm happy to host!
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:D :D
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I'm still finding my way with marmalade. I made a great batch accidentally a couple of years ago and have never been able to repeat the process and have had three failures since. Am going to try again this weekend whilst the weather is crap I think.
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I usually add a couple of lemons, technically making it Dundee marmalade, and slice the peel in the food processor. It seems to work ok, and sets well. I made marmalade from frozen oranges last year and really struggled to get it to set.
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I believe the pectin starts to reduce on freezing and drops the longer it's frozen for, so it might be worth adding a little pectin if you've frozen them (although not usually a problem for citrus fruits). Mind you, I always find it takes loads longer to get to setting point than any recipe says - I just use a normal pan which may slow it a little but normally takes the best part of an hour's boiling to get there for me.
H
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Yes - I have frozen oranges and I was going to use jam making sugar with them as well as the pulp and stuff.