Post by Malcolm LoadesPost by JanetMalcolm, if you're reading this, I tried out but abandoned your idea
of a cross-section of orange in the marmalade. When jarred, the cooked
slice was invisible, camouflaged by the rest of the marmalade.
Here's a pic of my attempt http://tinyurl.com/qfxvy2y
ooops.. I was putting mine in with the usual amount of shredded
peel, I see yours is " slices instead of shredded".
Post by Malcolm LoadesThe worst thing is that the marmalade is not good :-( Made with organic
Seville oranges from Waitrose and unrefined golden granulated sugar in
the usual 50/50 ratio oranges to sugar.
Problem was it doesn't have
Post by Malcolm Loadesthat sharp, bitter, make the mouth wake-up taste that my marmalade
usually has - it's almost Orange Jam!
Is it because of the type of sugar do you think? I thought of using
golden or even dark sugar, glad I didn't now :-)
I'm honestly thinking of ditching
Post by Malcolm Loadesit so that I can re-use the jars, the thought that the current batch
could be this year's supply of marmalade does not excite me.
I only made two boobs this year. First, I reached the mainland grocers
shop without checking my recipe, gaily misremembered it as 2 kilos of
oranges per batch, and ended up lugging home, on foot, an armstretching
25lb sack. Twice the amount I needed. Still at least we won't run out of
marmalade this year, and supplied a friend who couldn't find any
Sevilles on the island. The other oops was one batch when I
absentmindedly put a two-sided slicing/grater blade on the FP upside
down and fed two pounds of peels through the grater instead of the
slicer. Resulting in very dense marmalade with no visible shreds. Tastes
all right but looks queer. It'll be okay for steamed marmalade pudding
and marmalade cake.. how about, marmalade trifle, marmalade pavlova...
Janet.