?

Log in

No account? Create an account

Previous Entry | Next Entry

Marmalade



We made marmalade for the first time today. C. had the idea. I bought the Seville oranges weeks ago. Local shops were unhelpful for jars, so eventually we mail-ordered them. Yesterday, C. prepped the oranges. Today, arriving from from Canterbury at a reasonable hour, I turned on the heat. A few hours of occasional cooking efforts later, we figured out how the wrinkle test works.

And now we have seventeen jars of marmalade. It's tasty. I hope it sets properly.

Tags:

Comments

( 8 comments — Leave a comment )
morganlf
Mar. 4th, 2010 09:35 pm (UTC)
Oh, that looks soooo lovely!
genibane
Mar. 4th, 2010 09:42 pm (UTC)
That does look really tasty, I've always wanted to try and make marmalade. The only jelly I've ever attempted was mint jelly.
owlfish
Mar. 5th, 2010 08:26 am (UTC)
We've never attempted any kind of preserve before. Cranberry sauce is as close as I've come, and that we froze since we didn't think to jar it.
black_faery
Mar. 5th, 2010 08:11 am (UTC)
Oooh yum! Did you need a sugar thermometer for it? I have a lot of spare jars (I just keep them because they're useful), and quite fancy making tasty things...
owlfish
Mar. 5th, 2010 08:25 am (UTC)
No, we didn't buy a sugar thermometer. We used the wrinkle test to see if it was ready to set yet:

Put small plate in the fridge when jam is nearly done.
Take plate out when jam might be done and put a small spoonful on the plate. Wait until jam is cool (optionally, stick plate with jam back in the fridge to speed this process along).
Push at the jam with your finger. If it wrinkles up along the top of its surface and feels slightly firm, it's ready.
Otherwise, repeat until wrinkles are achieved.

We did, however, have an enormous stockpot already in the house which gave us greater confidence in making marmalade and not having it get everywhere!
beeswing
Mar. 5th, 2010 08:58 am (UTC)
Yum, that looks wonderful.

A friend of mine made marmalade recently and added some finely grated slivers of ginger to the mix too - it was delicious anyway but the ginger made an interesting change if you are looking for a variation!
owlfish
Mar. 5th, 2010 09:31 am (UTC)
It had set and was very nice for breakfast this morning, a decent balance between sweet and bitter.

Ginger's a good idea - thank you. This was the first time we'd made jam of any variety, so we stuck closely to the recipe. Now that we've conquered it once, with a few jars left over, and know it's not too difficult, I'm certain we'll be trying it again at some point.
printperson
Mar. 7th, 2010 02:11 pm (UTC)
That looks marmalous.
( 8 comments — Leave a comment )