the hijacker may struggle!
>traditional marmalade...with bits, big ones...ta...the chilli idea sounded good too!<
lp
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Marmalade ?
I have done 2 batches, about 16 honey jars full of nice tasty marmalade. Long shreds.
I have enough seville oranges for another batch. Altogether that may be enough for at least a year.
By the way, a gourment tip for eating marmalade is to put it on fried bread. Yes very tasty. I may also have a crack at doing some lime marmalade this year.
Can anyone tell if there is a difference between cane sugar and sugar beet sugar?
I have enough seville oranges for another batch. Altogether that may be enough for at least a year.
By the way, a gourment tip for eating marmalade is to put it on fried bread. Yes very tasty. I may also have a crack at doing some lime marmalade this year.
Can anyone tell if there is a difference between cane sugar and sugar beet sugar?
Quote by duncanlondon
I have done 2 batches, about 16 honey jars full of nice tasty marmalade. Long shreds.
I have enough seville oranges for another batch. Altogether that may be enough for at least a year.
By the way, a gourment tip for eating marmalade is to put it on fried bread. Yes very tasty. I may also have a crack at doing some lime marmalade this year.
Can anyone tell if there is a difference between cane sugar and sugar beet sugar?
The sugar beet is directly related to the beetroot and looks a bit like beetroot - can be used as syrup form or crystals, the sugar can is just that it's in a cane form.. am I right or near right?
Quote by duncanlondon
Sugar cane is more like a huge grass grown in hot countries. Sugar beet is a root plant like a swede and can be grown in Europe. But its more about taste I am asking, and if anyone can tell the difference. Some reckon they can.
If so does cane make better marmalade?
aaah
can't answer that one 
Quote by H-x
Lime marmalade, shreddles, with chillies on cream crackers with a strong cheddar can't be beat.
H.x
Funnily enough (hahahahaha) I saw some Roses Lime Marmalaid in Frecos yesterday and was sorely tempted.
Not keen on the stuff, but love lime.
I didn't get any because I'd just spent thirty seven and a half quid on a pint of milk :shock: - and; the "entertaining" season isn't with us yet :grin:
Master of Sex
Duncan, cane versus beet. I think once you could tell the difference but with modern refining you can't.
I make marmalade too. Last year I made enough so don't need a batch this year. I still have a few sevilles though and will make a liqueur with them using white rum. I use a recipe from Jane Grigson's (*worship*) Fruit Book. You pressure cook the whole oranges first then chop em up and boil with sugar etc. It is very very chunky. The flavour lasts in your mouth for ages afterwards. I used to use the cold plate technique but had so many over and under sets that I use a thermometer now - much more reliable.
I have made marmalade bread and butter pudding in the past but like it best of all on thick wholemeal or granary toast. I've heard its good basted on a roast duck.
I make marmalade too. Last year I made enough so don't need a batch this year. I still have a few sevilles though and will make a liqueur with them using white rum. I use a recipe from Jane Grigson's (*worship*) Fruit Book. You pressure cook the whole oranges first then chop em up and boil with sugar etc. It is very very chunky. The flavour lasts in your mouth for ages afterwards. I used to use the cold plate technique but had so many over and under sets that I use a thermometer now - much more reliable.
I have made marmalade bread and butter pudding in the past but like it best of all on thick wholemeal or granary toast. I've heard its good basted on a roast duck.
i've cooked the whole orange and then cut and sugared. Which works well. But more messy.
I find I don't need to test it once I've made the first batch. The final stages result in a foam on the surface which is a good indication that you have reached setting points. Once the foam is constant and fine its about right for setting.
I've done a third batch and will be doing lemon and lime soon.
I find I don't need to test it once I've made the first batch. The final stages result in a foam on the surface which is a good indication that you have reached setting points. Once the foam is constant and fine its about right for setting.
I've done a third batch and will be doing lemon and lime soon.
