Wow, such an informative and easy to follow video, thank you so much. Easy to follow, easy to understand, answered a couple of questions I have had over the last couple of years that I have been learning to make marmalade. Self taught is good and I have had lots of tutorials on TH-cam, but by far this one is the best for a learner! Thank you.
I am cooking the 2 hour simmer part right now. I realized after I started that I was not sure what "simmer at low heat" meant to you. I am trying to make sure it looks like it is doing something without boiling? Because I did not want to make a lot, I am doing one grapefruit, one orange, and one lemon. I am guessing about the water and sugar levels. I will add in some honey as per some other recipes. Will advise if the result is usable or not.
Great video, however I am surprised that the jars were filled in such a "sloppy" fashion. The use of a funnel is necessary and they jar lids must be wiped clean before putting the lid on the jar. Secondly I don't understand the wax paper top and what this is for? The video says to keep the top of the marmalade moist, but other than that, what does this do in the preserving process? Would a paraffin wax topping achieve the same thing?
the wax paper just provides a barrier to any air left in the top of the jar and minimises oxidisation. P.S. apologies for the sloppy jar filling - you are right, it was a bit slip-shod.
Yes the peels can be eaten, but i thought the same thing you did the first time my grandmother gave me marmalade. You can buy orange marmalade with visible peels in the store. Put some on an English muffin with cream cheese; the tartness of the marmalade is perfect for that.
Ok. I just ate some of the finished product. it was delightfully bitter. if I make more I will increase the oranges to at least 2. The 1 grapefruit, 1 orange, 1 lemon made two and a half pint jars. I could have filled up 3 and had a less bitter marmalade with the extra orange. I added a couple of slugs of peach brandy before I boiled it. I did not have muslin so I put those parts of the fruit in a steel mesh strainer and boiled it in the wok. I ended up dumping all that back into the mix. turned out nice and was not hard to do.
As you say 'delightfully bitter' - I guess I was brought up on Seville Orange marmalade from Scotland - which is so good as it is more bitter than sweet.
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Wow, such an informative and easy to follow video, thank you so much. Easy to follow, easy to understand, answered a couple of questions I have had over the last couple of years that I have been learning to make marmalade. Self taught is good and I have had lots of tutorials on TH-cam, but by far this one is the best for a learner! Thank you.
Thank you very much for this video! I've been making it for family and friends every year. :)
You are very welcome - its is very yummy, I agree!
What about using a food processor to shred the fruit?
I am cooking the 2 hour simmer part right now. I realized after I started that I was not sure what "simmer at low heat" meant to you. I am trying to make sure it looks like it is doing something without boiling? Because I did not want to make a lot, I am doing one grapefruit, one orange, and one lemon. I am guessing about the water and sugar levels. I will add in some honey as per some other recipes. Will advise if the result is usable or not.
oops. I finally saw you turn stove to 3...
Frank Stein
Use a blender
It'd be nice to have the time to make marmalade, certainly looks delicious.
Great video, however I am surprised that the jars were filled in such a "sloppy" fashion. The use of a funnel is necessary and they jar lids must be wiped clean before putting the lid on the jar. Secondly I don't understand the wax paper top and what this is for? The video says to keep the top of the marmalade moist, but other than that, what does this do in the preserving process? Would a paraffin wax topping achieve the same thing?
the wax paper just provides a barrier to any air left in the top of the jar and minimises oxidisation. P.S. apologies for the sloppy jar filling - you are right, it was a bit slip-shod.
Nice clip. Love marmalade, didn't know it was that easy to make. Gonna have to give it a try someday.
can the pills be eaten, cause i know they are bitter?!
Yes the peels can be eaten, but i thought the same thing you did the first time my grandmother gave me marmalade. You can buy orange marmalade with visible peels in the store. Put some on an English muffin with cream cheese; the tartness of the marmalade is perfect for that.
The peel will be naturally bitter but they will have been infused with the sweetness along the way so they will be a nice mix of sweet and sour.
Ok. I just ate some of the finished product. it was delightfully bitter. if I make more I will increase the oranges to at least 2. The 1 grapefruit, 1 orange, 1 lemon made two and a half pint jars. I could have filled up 3 and had a less bitter marmalade with the extra orange. I added a couple of slugs of peach brandy before I boiled it. I did not have muslin so I put those parts of the fruit in a steel mesh strainer and boiled it in the wok. I ended up dumping all that back into the mix. turned out nice and was not hard to do.
As you say 'delightfully bitter' - I guess I was brought up on Seville Orange marmalade from Scotland - which is so good as it is more bitter than sweet.