That time of year again .......

[Malcolm Loades]

.... I've got a couple of kilos of organic Seville oranges for the
annual marmalade make.

I'll do it in two or three batches, some thick shredded, some fine
shredded and a few without any peel in the pot. I've had the thought
that a couple of whole orange slices (cut across the equator) would look
attractive in the 'no peel' jars. The problem I think will be getting
the slices cooked enough not to be raw, yet not cooked enough to fall
apart. I guess one orange cut into slices will be enough for a few 'no
peel' jars and I assume they will be best cooked alone and only added to
the jar at potting time.

Anyone tried this before? Tips and advice sought.

Thanks.

Malcolm

[Janet]

Post by Malcolm Loades
.... I've got a couple of kilos of organic Seville oranges for the
annual marmalade make.
I'll do it in two or three batches, some thick shredded, some fine
shredded and a few without any peel in the pot. I've had the thought
that a couple of whole orange slices (cut across the equator) would look
attractive in the 'no peel' jars. The problem I think will be getting
the slices cooked enough not to be raw, yet not cooked enough to fall
apart. I guess one orange cut into slices will be enough for a few 'no
peel' jars and I assume they will be best cooked alone and only added to
the jar at potting time.
Anyone tried this before? Tips and advice sought.

Haven't tried it but I like the idea. I started the marmalade marathon
today so might experiment with some slices tomorrow. Or a slice of
lemon.

Janet

[RustyHinge]

Post by Janet
Haven't tried it but I like the idea. I started the marmalade marathon
today so might experiment with some slices tomorrow. Or a slice of
lemon.

I have a couple of citrons to play with - generally, it is the pith
which is used (candied) and the zest grated off for flavouring.

The flesh is supposed to be discarded - but I rather like it.

(Look in Eastern cash'n'carry outlets,or similar.)