AnnaKarpik
Queen of all she surveys
Seville oranges are a small, bitter orange entirely unsuitable for eating.
Marmalade (and sightings of Seville oranges)
- Thread starter RubyToogood
- Start date
AnnaKarpik
Queen of all she surveys
And I use a Mrs Beeton recipe whereby one boils the oranges before messing with pulp, shredding peel and so on. It is much easier to cut cooked peel to the required thickness - wysiwyg - whereas if you try to cut it raw, it swells with cooking.
RubyToogood
RubyTwobikes
AnnaKarpik said:
And they don't actually have much in them TO eat, mostly empty space, some dryish pulp and a few pips.
AnnaKarpik
Queen of all she surveys
chooch said:Yep. And oranges grown in Seville are?
Shall I draw a Venn diagram?
Any variety that can be sold on the open market? If Donna is eating oranges from Seville, or anyone is, they are not Seville oranges.
Are Seville oranges only grown in Seville?
Never said they were. They're grown all over Andalusia, and elsewhere. But almost every orange tree you'll see in the city (and there are hundreds of thousands of them) produces Seville oranges.AnnaKarpik said:
They are edible, but utterly rank. Hence jellies, sauce, weird glazed things, marmalade.
RubyToogood
RubyTwobikes
http://www.deliaonline.com/recipes/traditional-seville-orange-marmalade,1223,RC.html
Did craft club make this one the year before?
Edit: yes it did, just checked: http://www.urban75.net/vbulletin/showthread.php?t=148267 and that thread has all the stuff about letting the pips float to the top. I might try that. I never know where the hell I'm meant to get muslin.
Did craft club make this one the year before?
Edit: yes it did, just checked: http://www.urban75.net/vbulletin/showthread.php?t=148267 and that thread has all the stuff about letting the pips float to the top. I might try that. I never know where the hell I'm meant to get muslin.
gaijingirl
Well-Known Member
RubyToogood said:
Morleys - that's where I got it last year.
RubyToogood
RubyTwobikes
Kitchenware or haberdashery? 
mentalchik
"I say we take off and nuke the site from orbit."
Was reading the other day that there is apparently a huge decline in marmalade sales and that a lot of younger folk don't know what marmalade is..............therefore they are thinking of marketing it as 'orange jam'................
WTF ! orange jam indeed !
WTF ! orange jam indeed !
janeb
WW Tyrion do?
After much deliberating am following the delia receipe, am now 20 mins into my 2 hours simmering and the house smells wonderful 
A mate is coming round in 20 mins or so to help out but I feel that much of the hard work has already been done, he'll get to do the fun stuff at the end, and no doubt bagsy a jar as well 
A mate is coming round in 20 mins or so to help out but I feel that much of the hard work has already been done, he'll get to do the fun stuff at the end, and no doubt bagsy a jar as well
RubyToogood
RubyTwobikes
I've done all the cutting up and am just taking a break before embarking on the next stage... it's like a virtual craft club!
The ginger issue is gone into on this thread:
http://www.urban75.net/vbulletin/showthread.php?t=190117&highlight=ginger
Specific post:
http://www.urban75.net/vbulletin/showpost.php?p=5493469&postcount=43 (not sure how many oranges worth that was for though)
The ginger issue is gone into on this thread:
http://www.urban75.net/vbulletin/showthread.php?t=190117&highlight=ginger
Specific post:
http://www.urban75.net/vbulletin/showpost.php?p=5493469&postcount=43 (not sure how many oranges worth that was for though)
Ms T
Honey-coloured ramparts
PieEye said:This is like Gordon's cook-along
Me and Tanky are 10 mins into our simmering but I have a question - I want to add ginger to one batch but can't remember how or when you do it???
Does anyone have any advice? The web hasn't thrown up anything useful!
Cheers
Tsk. All you need to know is in my post on page 1.
RubyToogood
RubyTwobikes
Grr, and I went off and did a search for that 
madamv
Oi! With the poodle already
My nan says to use a veg peeler for getting the skins off without too much pith...
Then a herb chopper could slice..
My mum in law got some Sevilles last week at the market, but she says they were sparce. She bought a gaget from Lakeland I think, to help her with the peeling..
I opened my nans marma this morning to enjoy with my croissants. Dish delish
Then a herb chopper could slice..
My mum in law got some Sevilles last week at the market, but she says they were sparce. She bought a gaget from Lakeland I think, to help her with the peeling..
I opened my nans marma this morning to enjoy with my croissants. Dish delish
I made marmalade once but I cheated. I used one of those tins of ready-prepared Seville oranges. All you have to do is add the sugar and boil it up in a massive saucepan. That was problem number 1, my biggest saucepan was only just big enough and stirring it was tricky as it was so near the top.
The other thing that struck me was the vast amount of sugar needed. When I weighed it out (can't remember how much it was years ago) It came to a massive pile in the bowl of the scales. I was horrified, I don't usually have sugar in the place and don't eat sweet things so this was quite a shock.
The resulting marmalade was great though, I had many jars of it and it lasted a very long time.
Nowadays I avoid sugar based preserves unless they are a particularly interesting fruit. I now buy St. Dalfour High Fruit Content Spread which uses grape juice as a base and with no sugar or sweeteners except fruit juice. I just bought some Orange and Ginger which is a new one in their range. Perhaps I should make my own. I wonder how hard that would be and where I would get grape juice from.
My sister was making marmalade weeks ago. She does it the hard way like the craft club people. I don't know where she got the oranges from though.
The other thing that struck me was the vast amount of sugar needed. When I weighed it out (can't remember how much it was years ago) It came to a massive pile in the bowl of the scales. I was horrified, I don't usually have sugar in the place and don't eat sweet things so this was quite a shock.
The resulting marmalade was great though, I had many jars of it and it lasted a very long time.
Nowadays I avoid sugar based preserves unless they are a particularly interesting fruit. I now buy St. Dalfour High Fruit Content Spread which uses grape juice as a base and with no sugar or sweeteners except fruit juice. I just bought some Orange and Ginger which is a new one in their range. Perhaps I should make my own. I wonder how hard that would be and where I would get grape juice from.
My sister was making marmalade weeks ago. She does it the hard way like the craft club people. I don't know where she got the oranges from though.
janeb
WW Tyrion do?
Suger added and muslin bag squeezed and all pectin extracted, pan now heading towards a rapid boil. Have just come on line to check setting point (treated myself to a jam making thermometer this morning) - confirmed at 105c
As am also making an apple and cinimmon crumble, and a veggie moussaka for diner (friends coming round) house smells amazing and I am knackered.
Heading downstairs for final stages, hope to be potting in about 30 mins
As am also making an apple and cinimmon crumble, and a veggie moussaka for diner (friends coming round) house smells amazing and I am knackered.
Heading downstairs for final stages, hope to be potting in about 30 mins
RubyToogood
RubyTwobikes
I've just finished potting up (I always leave marmalade and jam overnight to check that I'm happy with the set and then reheat it). Only came out at 6 jars though, not sure this is enough to keep me going for the whole year, and certainly not enough to give it away, so I might have to do another batch if I can find more oranges.
Why is it though, that home made marmalade is so fragrant and orangey and delicious, and shop bought is just a bit meh, despite containing basically the same ingredients?
Why is it though, that home made marmalade is so fragrant and orangey and delicious, and shop bought is just a bit meh, despite containing basically the same ingredients?
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