This instructable shows how to make a variation on traditional Scottish (Dundee) style marmalade from scratch. This is easy to do, and allows you to make it how you like. It also works out quite a bit cheaper than buying it if you are bothered about that.
Note, everyone who makes marmalade will have their own trusted method, and preferred flavour. This one works for me, and is thick, tangy and spicy.
It's probably not as frugal a jam as many others because traditionally it is made from Seville oranges, which are not the sort of fruit that you are likely to have a surplus of. However it is as much fun to do as to eat.
Note, everyone who makes marmalade will have their own trusted method, and preferred flavour. This one works for me, and is thick, tangy and spicy.
It's probably not as frugal a jam as many others because traditionally it is made from Seville oranges, which are not the sort of fruit that you are likely to have a surplus of. However it is as much fun to do as to eat.
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Signing UpStep 1: Choosing the fruit
Marmalade is traditionally made from Seville oranges. These have a strong sharp taste and are virtually inedible raw, but are very good for marmalade as they are very easy to peel and are high in pectin, the jelly-like fruit protein that causes jam to set. Seville oranges are sesonal and can normally only be obtained for a short time in January and February.
You can also add other types of oranges. This version used seven Seville oranges, three lemons and two grapefruit.
You can also add other types of oranges. This version used seven Seville oranges, three lemons and two grapefruit.
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I believe all citrus fruit have lots of pectin (the jelly-like protein that sets jam) in their skins, and that as far as I can tell from Googling, this would include limes.
You could a few of the Thai Kaffir limes if you can get hold of them. they have a superb fragrance. This is the fruit from the same tree as the limes leaves used in Thai cooking.
If you get it to work, post an Instructable - Good luck!
One caution, though. For older folks on statins (for cholesterol control), DO NOT use grapefruit without carefully reading the labels that come with your medicine. I just use 10 Sevillanas, 2 navels, and four lemos.
Thanks again for a great instructable.
I didn't know that about statins and grapefruit. interesting
you should try alcoholic lemonade/orangeade if you have lots of fruit!
BTW- looks fantastic.
no bath canner. I don't even bother putting it in the fridge unless I have opened the jar. As long as it was sealed when piping hot, I find it will keep fine.
Thanks for the kind words too. I put a torch behind it to show off the lovely colour. It was so delicious-looking, it got its own photo shoot!
If one were to add, say, a little bit of single malt, or perhaps some bourbon, do you have suggestions on how much would be appropriate to add the flavor without adding too much, which could crash the pectin from setting? Not that there's anything wrong with marmalade sauce, mind you, but it's hard to keep it on the toast.
I've had "single malt orange marmalade" and I thought I was in heaven...
Wonderful 'ible, keep up the great work! - Pj
I have not done this, but I would suggest that it is added right at the end after the set point has been reached, while the mixture is cooled a bit but still reasonably warm.
If you add earlier you will undoubtedly lose the whisky aroma and any alcohol will be boiled off. If you add when warm it will mix in easily. Adding it will just mean the jelly of the marmalade is slightly diluted and would be slightly thinner. You c ould compensate by boiling it for a little longer, but doubt it is required. It is similar to the classic vodka jelly ice cubes that you can make with pudding jelly (jello in the USA).
Don't leave it till the mix is really cooling or it will be setting and it will not mix in properly because of the pectin jelly.
You can actually do this with commercial marmalade if you want to try it. just take it out of the jar and warm up in a double boiler or microwave, then try out the whisky
Good luck
Lovely, lovely, lovely! Thanks heaps! - Pj
I nicked the idea of my dad who has been known to acquire the odd catering size tin of marmalade, then pep it up with other things.
cheers
Great Instructable!
Yay Futurama
Yay Marmalade! Def an awesome Instructable!
I agree that water baths are pretty good. This is definitely the best for the parts that are rubber such as ring seals for preserving jars, or in domestic jars, the rubber inside the steel lids. The advantage of using a water bath is that it avoids any risk of burning the rubber.
I washed my lids in hot (80 degrees C) water and this is adequate for my puposes. Traditionally a decent high-sugar jam is only covered with wax paper and string and this keeps for months, so I wouldn't consider it crucial. With marmalade the essential oils from the skin act as a further preservative too. In addition, it all gets eaten within too short a time to worry about this.
Personally I also don't bother with water baths mainly because I don't one and can't be bothered to set one up on the stove. It is much easier to use an oven and for the glass jars it is just as effective. In fact a low oven is actually hotter than a water bath (130 degrees C at gas mark half, compared to 100C in boiling water).
The other advantage is that the jars are dry when you fill them.
It is great to hear other approaches. Thanks for taking the time to comment
very many thanks for your kind comments.
I am in the uK, so they are fairly easy to get hold of. Proper greengrocers (fruit and veg shops) sell them and they are even in supermarkets nowadays, but they are very seasonal. They only appear for a few weeks in Januray/February.
I am not sure how far you can use normal oranges, although commercially pectin is made from citrus fruit, so I suspect many oranges, especially slightly under ripe ones will work. The flavour will be less strong, but you can use grapefruit, which is bitter (and gives more variety in colour.