D-I-Y Marmalade

For several years now Tarocco blood oranges have been readily available in season from Marks and Spencer and (labelled "blush oranges") Waitrose. I've also seen them (and more often the sanguinelli and moro varieties) in ASDA, Tesco (as "Jaffa Reds") and other stores.

You're braver than me: I feared any comment on those lines would risk me facing a call from the police to "check my thinking" and a record of a non-crime hate incident :(

Correct - it is very pale colour and low intensity of flavour - though the gelling is fine.

Description

Rose's Lime pure fruit marmalade is made only ever with citrus fruit. The Lime marmalade makes the perfect accompaniment for hot buttery toast, a zesty and refreshing way to start the day.

Once opened keep refrigerated for up to 6 weeks.

Suitable for vegetarians and vegans. Ingredients

Glucose-Fructose Syrup, Water, Sugar, Lime Peel, Concentrated Lime Juice, Gelling Agent: Pectin, Acid: Citric Acid, Acidity Regulator: Sodium Citrates, Lime Oil, Colour: Chlorophyll Extract

Prepared with 22g of Fruit per 100g Total Sugar content 66g per 100g

My lime marmalade has around 60% fruit, 25% sugar and 14% water. (Very approximate - I didn't take any care over weighing ingredients.) And sets without additional pectin. Colour only from the limes themselves - no added chlorophyll - and is darker than Roses. No need for added citric acid.

I've found Lidl to be the best for blood oranges. Certainly when you take into account price!

Absolutely love them.

Maybe but is 'thin' (as in 'thin and watery') a taste thing as well?

The two slices of wholegrain (quite strong tasting in itself) I had last night with Roses lime marmalade on were pretty tasty to so maybe it's just a 'taste' thing? I also prefer my cordial to be lime so lime is a personal taste favourite.

As I mentioned, the slices I'd previously cut out of the marmalade jar we have here (gotta be at least a week ago) were still holding their shape so I'd say from a consistency POV, it's quite 'jelly'.

I've not tried home made lime marmalade to know if lime marmalade could be stronger taste wise so if I might prefer it if it was. It's one of those things where I've never thought, 'I wish this was stronger tasting'. ;-)

Cheers, T i m

As these always unavailable here as fruit, juice, pulp, neither fresh nor bottled nor frozen: equal parts of grapefruit juice, lime juice and orange juice are a not-quite satisfactory substitute for bitter orange juice...

Thomas Prufer

... and I thought that it was the chickens, who, when the mother hen laid an orange instead of an egg, they all exclaimed ...

Look at this orange Momma laid!

Have you tried this one?

I have made lime marmalade and I certainly prefer my version over the Roses (or is that just confirmation bias at play?) The only tip I would offer to regular makers of orange marmalade is that you need to pre-boil the lime fruit for longer: limes seem to have tougher peel than the other citrus fruit I have used.

Nick

Yes - my mum was a great jam maker. As kids we went berry picking on the highways and byways. Bramble jelly was one of her specialities.

And remember when she changed from using fresh seville oranges to a tinned concentrate or whatever for marmalade. Can't say anyone noticed the difference.

Other thing she 'cheated' with was ready made puff pastry.

Oh - it reminds me of one of her sayings.

Guests present.

"Would you like my home made strawberry or raspberry jam with my home made scones?"

"Strawberry, please."

"And what's wrong with the respberry?"

I also like Lidl thick cut marmalade. Not any of their other preserves, though.

Hadn't thought of sterilising jars that way, but I was going to do sugar in a normal pan. My current electric pressure cooker (Instant Pot) is a bit more fierce than a previous Cosori that died, there is slightly more risk of burning or sticking. Also, the Instant Pot will only run with the lid on and engaged, you could do open cooking in the Cosori. I find both are excellent for saute-ing onions although the internal pressure in the new one can cause the lid to remain engaged for a minute or two even with the relief valve notionally open.

I generally find the electric pressure cookers excellent, the only thing I miss compared to a traditional one is the inability to put it under a tap in the sink for rapid pressure loss. Although when I tried the Instant Pot in slow cooker mode the other day I still had hard swede and carrots after three hours, so had to give them a quick burst of pressure cooking. I'll give them much longer next time.

I had been thinking about an InstantPot or whatever for a long time and eventually went for a cheapie.

In terms of sautee and pressure cooking it works very well.

Fully understand what you mean about rapid pressure loss but I try to factor that in.

I probably use it for soup more than anything else. Gammon hock, lentil, onion, carrot.

;-)

Whilst I don't mind knocking up some bread on-demand (by hand but using a Wrights kit), I'm not sure making jam or marmalade is my thing. We do however have a friend who seems happy to make all sorts of stuff like that and gives us some in return for a batch of suitable jars.

I might ask her if she can / could make some lime marmalade and I can give it a taste. ;-)

Cheers, T i m

I struggle to understand why anyone would use a kit for bread!

I buy high quality wholemeal flour, dob in a bit of salt, pour some olive oil in, mix fresh yeast and water (cold), pour in water/yeast mixture. Leave 10 to 20 minutes. Knead. Either cover and leave for however long, or put in refrigerator overnight. Knock down, shape, put tins. Allow to rise.

Cook.

In my view, the flour contributes about 90% of the flavour. What I am now buying makes bread that is far, far nicer than any I have previously made - or even found in a bakers. The smell. The taste. The texture. All outstanding and that is near enough zero credit to me.

Instead of a kit, use the money on the best quality flour. Don't pay for yeast, get it from Tesco.

Crikey. I did swede and carrot in the microwave in 12 minutes this evening.

Owain

Aldi thick cut is pretty good too. Thick and chunky.

Tim

Let's see if I can help you stop struggling. ;-)

Well, from my POV that would be at least good 5 reasons I prefer the kits I'm given ... ;-)

Yup.

Check.

Yeah. Mate has given us several of their different offerings and we prefer the straight whole grain version.

We prefer this whole grain for the same reasons but don't mind a small commercial wholemeal loaf in between for a change. Not quite so 'filling'.

Well, without your efforts there would be no bread. ;-)

Sorry, use the what ... ? ;-)

Ok, I won't, (to either). ;-)

If I wanted all the faffy bit I could probably get as much good quality flour as I wanted (for the same price) but if it was any more involved / effort than what I do now, I wouldn't bother.

The instructions say:

Tip flour into a bowl, add 300ml of warm water and mix for 5 mins.

(I just mix till there is no dry flour left).

They say then leave for 5 mins, kneed for 5 mins, leave for 5 mins, then form into shape for tin, cover and place in warm place to prove for ~30 mins, bake for 30 mins.

I mix, kneed for a bit, shape and put in tin, prove, bake. I've tried it all sorts of ways (inc kneeding for 20 mins) and it makes no difference whatsoever. ;-)

While the jug and bowl were out and dirty, the oven warming and the bread proving, I made and baked a tray of 'fruit and cinnamon' flavoured rock cakes. ;-)

Cheers, T i m

I need to check what the "slow cook" temperature of the Instant Pot is. Hopefully is is above the danger level of 60 degrees!

I do "sous vide" cook beef and lamb at 60C, but the steak gets seared afterwards and the juices are cooked up properly into a gravy to make sure they are safe.