Making marmalade

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Making marmalade
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Gertie

Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire

Posted: Mon Jan 17, 05 4:24 pm Post subject:

Cab, if you've got a can of the stuff you might as well give it a go. It's a weird thing marmalade - if anyone comes to our house they don't mind taking away my preserves and pickles, but offer them marmalade and the usual answer is don't like it - or - does it have bits in?!!!!!

Bugs, if you want some of mine with the addition of Lundy's (the hubby) whisky (still haven't told him!!!!) let me know - i'll send you some.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Mon Jan 17, 05 9:41 pm Post subject:

I have had problems with my half sugar jams and jellies (I prefer them tart) but only once they were opened. When I put them in the hampers, I put in handwritten notes explaining why they needed to be kept in the fridge after opening, and received several handwirtten notes back thanking me and saying how nice they were. I haven't had any problems with keeping the stuff I made in july.

have to say I prefer my marmalade without bits in. Under what other circumstances do people eat orange peel, and why is maramlade any different? Anyway, that's the fun of being fussy and fiddling with recipes! You get what you like, as opposed to what the stipidmarkets think you ought to like! We win!

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Tue Jan 18, 05 10:24 am Post subject:

I have come to the conclusion that most of the mould problems that occur AFTER opening are due to the ingress of foreign bodies, i.e. toast crumbs

This will happen regardless of how much sugar there is in the jam or where you store it.
Why is it that, however many spoons I provide on the breakfast table, there is always someone who sticks their buttery, toasty knife in the pot?
End of Victor Meldrew moment!

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Wed Jan 19, 05 6:52 am Post subject:

Judith wrote:

I have come to the conclusion that most of the mould problems that occur AFTER opening are due to the ingress of foreign bodies, i.e. toast crumbs

Yuck

I hate that to, but fortunately it doesn't happen here that often.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Thu Jan 20, 05 8:11 am Post subject:

I made marmalade last weekend. The old chap took 4 jars into work yesterday and sold them all. He's taken another 5 in today! I think I'll make some more this weekend. We have organic Sevilles at �1 for 1K in the shop at the moment, plus organic lemons and organic sugar, and since we use our own well water I have no probs. with the end result! About as good as you can get, as far as the ingredients go. And it tastes yummy: Quite dark and with biggish marms.

Judith: what part of Montgomeryshire are you in? I'm in Dolanog, between Llanfyllin & Llanfair Caereinion.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Thu Jan 20, 05 8:58 am Post subject:

Judith wrote:

I have come to the conclusion that most of the mould problems that occur AFTER opening are due to the ingress of foreign bodies, i.e. toast crumbs

There are -few- organisms that will survive proper bottling of jam. At that temperature, and with so much sugar, it's rare for anything to make it through alive. Once in a while you might get a bit of mold survive on the lid, maybe the odd spore, and that can lead to some mold on the top of the jam. That's why the paper disc is so useful.

When you open your jam or marmalade, it makes a lot of sense to keep it in the fridge. As soon as its opened, it -is- contaminated with mold, and it -will- go off. All you can do is slow that down by keeping it cool, or eat it faster.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Thu Jan 20, 05 12:49 pm Post subject:

mochyn wrote:

Judith: what part of Montgomeryshire are you in? I'm in Dolanog, between Llanfyllin & Llanfair Caereinion.

Wow, we are practically next-door neighbours! We are in Cefn Coch - the one near Adfa up above Llanfair Caereinion, rather than the one by Llanrhaedr-ym-Mochnant.

culpepper

Joined: 16 Dec 2004
Posts: 638
Location: Kent

Posted: Thu Jan 20, 05 12:54 pm Post subject:
I made mine monday.It is quite sharp which is how we like it.I used sevilles and half the sugar was dark brown sugar,gives it a great colour too.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Thu Jan 20, 05 12:58 pm Post subject:

Cab wrote:

When you open your jam or marmalade, it makes a lot of sense to keep it in the fridge. As soon as its opened, it -is- contaminated with mold, and it -will- go off. All you can do is slow that down by keeping it cool, or eat it faster.

That may be so, Cab, but the process is a LOT slower if you don't allow toast crumbs in the jars.
I have several jams and marmalades opened in my cupboard at the moment - they have been open a couple of months, and don't have a sign of mould on them. Compare that to the opened jar of strawberry jam that was in the fridge - with toast crumbs - that I had to chuck last week because of mould.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu Jan 20, 05 9:23 pm Post subject:
OK, I'll eat it quick! Must buy bigger jeans! Ever since we got the bread maker, toast is permanently on the menu (and hot cross buns, and bread and honey, and sandwiches........... good job I don't beleive in atkins!)

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Fri Jan 21, 05 8:11 am Post subject:
I got some organic grapefruit yesterday so I might have a go at the 3 fruit. Judith: we'll have to set up a meeing!

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sat Jan 22, 05 8:19 pm Post subject:

Made some this afternoon loosely following Delias recipe. I put the whole lot of oranges in with the water, and boiled for a couple of hours, and then sieved out all the bits (sorry - I just don't llike them!) them boiled the remaining juice with half of her amount sugar until setting point. it is quite bitter, but I like it like that! I tasted the juice after I put he sugar in to see if it was OK.

I used 1 kg of organic sevilles, a lemon, 1 kg of sugar and 2.25 ltres of water. It's a glorious colour, and I can't wait until it's cool enough to try!

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