Homemade Marmalade Recipe

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Stampie
Abby Hoffman
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Homemade Marmalade Recipe

Postby Stampie » Thu Sep 13, 2012 4:06 pm

I did a feeble attempt at a search for any sort of recipe in this section, but was not too successful. Anyways, does anyone have a good 'go to' recipe that they would like to share?
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5K – 26:20; 8K – 41:28; 10K – 52:13; 15K - 1:22:43; 21.1K – 1:54:16; 30K – 2:51:34; 42.2K – 4:24:14

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Run the mile you're in. Not the one behind you, and not the one in front of you - the one you are running now :) - purdy65

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Stampie
Abby Hoffman
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Re: Homemade Marmalade Recipe

Postby Stampie » Fri Sep 14, 2012 1:27 pm

Found this recipe, but 7cups of water seems excessinve.
http://www.gardenguides.com/142879-grand-marnier-marmalade-recipe.html
PB’s (official race results)
5K – 26:20; 8K – 41:28; 10K – 52:13; 15K - 1:22:43; 21.1K – 1:54:16; 30K – 2:51:34; 42.2K – 4:24:14

What is up for 2018
Feb 11th - First Half Vancouver
TBA
Planning & in my sights
Jun 9th - Puddle Jumper Classic

Run the mile you're in. Not the one behind you, and not the one in front of you - the one you are running now :) - purdy65

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toobusy
Jerome Drayton
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Re: Homemade Marmalade Recipe

Postby toobusy » Fri Sep 14, 2012 5:09 pm

i found one in a magazine -

Thick cut orange marmalade
Prep: 40 min plus soakign
Cook: 2 1/2 hrs

2 lb oranges
1 lemon
8 cups water
10 cups sugar
1 c dark brown sugar
5 tbsp whiskey or cider brandy.

Wash and dry fruit. Cut in quarters

Set strainer over bowl lined with double layer of cheesecloth

Juice fruit over strainer; scour shells as you go. Drop seeds, squeezed flesh and membranes into cloth. Set aside juice.

Tie residue into bag and put in preserving pan with water.

Shred skins finely and add to pan. Let soak for several hours or overnight.

Bring to boil, reduce heat, and simmer uncovered until peel is tender and liquid reduces by half (at least 2 hours). Cover pan if too much water evaporates before peel is tender.

Remove bag and squeeze liquid into pan. Discard bag. Add sugar and juices to pan.

Bring slowly to a boil, stirring until sugar dissolves. Raise heat to boil until setting point for about 10 minutes. Let cool and thicken, then stir to redistribute peel. Add whiskey and stir before canning.

Makes about 4 lbs.

Recipe from A Country Cook's Kitchen, page 108
Last edited by toobusy on Mon Sep 17, 2012 11:40 am, edited 1 time in total.

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Size5
Lynn Williams
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Re: Homemade Marmalade Recipe

Postby Size5 » Sat Sep 15, 2012 7:45 am

I have one if you want to wait until I am home to post it.
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Stampie
Abby Hoffman
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Re: Homemade Marmalade Recipe

Postby Stampie » Mon Sep 17, 2012 9:40 am

Thanks for the input everyone, I'm open to suggestions. My DW really enjoys it on her bagel in the morning and figured as easy as it is to make jam, this should not be too hard either. We are also looking at other ideas as house warming gifts at Christmas time and figured this would be a good idea. After looking over the recipe I found and the one posted, I guess it is not so excessive the amount of water being called for to use.

Thanks for the recipe toobusy, if you don't mind passing on the instructions that would be great, you had me a whiskey! :D *** hiccups, burp *** :oops: Krista, I would love to see your recipe too. I'm looking to see what is out there and try to build on a recipe that would work, plus I like to experiment.
PB’s (official race results)
5K – 26:20; 8K – 41:28; 10K – 52:13; 15K - 1:22:43; 21.1K – 1:54:16; 30K – 2:51:34; 42.2K – 4:24:14

What is up for 2018
Feb 11th - First Half Vancouver
TBA
Planning & in my sights
Jun 9th - Puddle Jumper Classic

Run the mile you're in. Not the one behind you, and not the one in front of you - the one you are running now :) - purdy65

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toobusy
Jerome Drayton
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Re: Homemade Marmalade Recipe

Postby toobusy » Mon Sep 17, 2012 11:41 am

done. just added above

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kab
Bruce Kidd
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Re: Homemade Marmalade Recipe

Postby kab » Mon Sep 17, 2012 1:13 pm

I would wait for the Seville oranges that come out in the winter. They are way more acidic and have that classic bitter taste that makes marmalade so good. Mixtures of lime, orange, grapefruit, and lemon are awesome. Just add more of the fruit that you want to be the predominant taste. Bernardin's book "Put a lid on it" is a good basic book.
Oct 26, 2014 Vancouver Rock and Roll Half
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Size5
Lynn Williams
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Re: Homemade Marmalade Recipe

Postby Size5 » Mon Sep 17, 2012 7:43 pm

Agree with kab if you want the bitter taste wait until winter to make. However, if you have some rhubarb kicking around you might want to try this one:

Rhubarb marmalade

8 c chopped rhubarb
12 c sugar
2 oranges with juice, grated with rind
2 lemons

Bring to full boil at least 3 minutes. Add 1 bottle certo, cook 5 min and seal in sterilized jars.
Vancouver 2012 Done!
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La
Kevin Sullivan
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Re: Homemade Marmalade Recipe

Postby La » Tue Sep 18, 2012 8:54 am

I love marmalade! What makes it different than "jam"? Is it simply the addition of peel, and that it's usually made from citrus fruit?

I know that "jelly" is made from clear juice (no pulp or chunks, usually) and sets up firmer.
"Maybe I will be my own inspiration." - UltraMonk (Laura)
"Everywhere is walking distance if you have enough time." - Steven Wright

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Stampie
Abby Hoffman
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Re: Homemade Marmalade Recipe

Postby Stampie » Tue Sep 18, 2012 9:32 am

La wrote:I love marmalade! What makes it different than "jam"? Is it simply the addition of peel, and that it's usually made from citrus fruit?

That is how I understand it to be.

I'm indifferent to Marmalade, but my DW loves the stuff. For me it's the homemade raspberry jam that is my favorite and this year I stocked up on it, including blackberry jam picked by my house.
PB’s (official race results)
5K – 26:20; 8K – 41:28; 10K – 52:13; 15K - 1:22:43; 21.1K – 1:54:16; 30K – 2:51:34; 42.2K – 4:24:14

What is up for 2018
Feb 11th - First Half Vancouver
TBA
Planning & in my sights
Jun 9th - Puddle Jumper Classic

Run the mile you're in. Not the one behind you, and not the one in front of you - the one you are running now :) - purdy65

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La
Kevin Sullivan
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Location: Lesleyville!

Re: Homemade Marmalade Recipe

Postby La » Tue Sep 18, 2012 10:00 am

Stampie wrote:
La wrote:I love marmalade! What makes it different than "jam"? Is it simply the addition of peel, and that it's usually made from citrus fruit?

That is how I understand it to be.

I'm indifferent to Marmalade, but my DW loves the stuff. For me it's the homemade raspberry jam that is my favorite and this year I stocked up on it, including blackberry jam picked by my house.

I like raspberry, too, as long as it's seedless. Montreal bagel (sesame), toasted (or hot out of the wood-fired oven) with cream cheese and raspberry jam! Yummmmmmm!
"Maybe I will be my own inspiration." - UltraMonk (Laura)
"Everywhere is walking distance if you have enough time." - Steven Wright

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La
Kevin Sullivan
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Re: Homemade Marmalade Recipe

Postby La » Tue Sep 18, 2012 10:02 am

From Wikipedia:

Marmalade is a fruit preserve made from the juice and peel of citrus fruits, boiled with sugar and water. The benchmark citrus fruit for marmalade production in Britain is the Seville orange from Spain, Citrus aurantium var. aurantium – thus called because it was originally only grown in Seville in Spain – because it is higher in pectin than sweet oranges and therefore gives a good set. The peel has a distinctive bitter taste which it imparts to the marmalade. Marmalade can be made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. For example, California-style marmalade is made from the peel of sweet oranges and consequently lacks the bitter taste of Seville orange marmalade.
"Maybe I will be my own inspiration." - UltraMonk (Laura)
"Everywhere is walking distance if you have enough time." - Steven Wright

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kab
Bruce Kidd
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Re: Homemade Marmalade Recipe

Postby kab » Tue Sep 18, 2012 10:11 am

Conserve also has peel of oranges and lemons in it but contains nuts as well (which distinguishes it from marmalade). It is an interesting mix but has to be used fairly quickly (within 6 months) as the nuts can become rancid and ruin the jam in spite of being processed and sealed. I make plum conserve every year but it can be made with peaches. The usual nuts are pecans or walnuts.
Oct 26, 2014 Vancouver Rock and Roll Half
Feb 22, 2015 Hypothermic half wave 1


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