19 January 2011

the future's not so orange


So I had a lovely afternoon  one afternoon last week dutifully making marmalade.  I used a Jane Grigson recipe which involves boiling the whole oranges for an hour and a half, shredding them, putting them back in the water with the pips in a muslin bag and sugar, then boiling for 10 minutes.  It was miserable outside, but the kitchen smelt gorgeous, all fruity and sweet.  The only problem was I misinterpreted the recipe and decided to bin the pulp and keep the rind.  No idea why though my friend thinks it's something to do with age. So now I have six lovely looking jars of marmalade ...


...that have not set properly.  So I've bought some more Seville Oranges to have another go, will try to rescue the existing jars with a bottle of Certo, and take comfort from the full moon I saw tonight at the seaside and the orange street lamps.

7 comments:

Val said...

Well they look lovely :o)

Knit nurse said...

Certainly do! I must admit I prefer slightly runny marmalade anyway rather than the rock solid stuff.

Liz said...

Like Knit Nurse, I prefer marmalade that hasn't quite set. If it really can't be used on toast, maybe you could start a trend for marmalade dip!

Rattling On said...

Poor you after all that work... but surely you can use it in some recipes or even as as a glaze if it's really too runny? I have episodes of skimming through recipes and then missing vital bits. It has happened with knitting patterns as well, but at least you can undo knitting...

shandy said...

Set is all to do with pectin, which is why Delia includes a lemon in her recipe.
I find it easier to halve and squeeze the oranges, scraping out the pulp and pips on to a piece of cloth, and then shred the peel, before simmering it with the water and juice. At least the oranges are not hot to handle.

SmitoniusAndSonata said...

No , you've got six lovely jars of Traditional Seville Orange Sauce for steamed sponge puddings !!

colleen said...

Lovely encouraging comments. Mind you, it would be a need a lot of steamed sponge puddings to soak up the amount of marmalade sitting in the kitchen just now...