Fruity sort of result….
Right.
So far, polling returns indicate a clear preference, and previous posts suggested as much in terms of response: more people are interested in, comment, engage, and are happy when the subject is … food. The current poll is thus far quite clear.
So. Marmalade.
Dundee big-time-stylee:
For ten p’und o’ marmalade:
3 p’und o’ Seville oranges, just
Three leemons
6 pints o’ watter
3 p’und o’ sugar
If ye wush tae mak’ it a’ a bittock speecial, ye may add groun’ ginger tae the mixture, tae taste, at the last, as we s’all see.
Wash the oranges an’ leemons and putt them intae a grand braw pan wi’ a heavy base.
Pour o’er the watter, cover and bring tae the boil. Simmer for 1½ - 2 hours, or ontil yon fruit is saft. Tak’ oot the fruit wi’ a slotted spoon, allow tae cool, and cut intae chunks. Remove the pips and add them to the liquid in the pan. Boil this rapidly for 10 minutes, then strain.
Putt the strained juice, cut fruit, and sugar (an’ any ginger ye use) back intae the pan. Stir well until the sugar has dissolved. Bring to a rapid boil and boil until setting point is reached, about 30 minutes. Remove any scum (Eck Salmond for ane), allow tae cool a wee bit, stir well to distribute the fruit, and pour into sterilised jars, cover, seal and label.
Oxford marmalade, old boy
And see here, damn it all, no bloody lemons, d’you understand me, my man?
Nine pounds of marmalade:
3 pounds Seville oranges, just
6 pints water
6 pounds sugar
Peel the oranges and cut the peel into strips and the fruit into small pieces, reserving the pips. Put the pips into a small bowl. Put the strips of peel and chopped fruit into a large bowl. Bring the water to the boil and pour 1 pint over the pips and the remainder over the orange peel and fruit. Cover both bowls and leave for several hours or overnight.
The next day, the pips will be covered with a soft transparent jelly which must be washed off them into the peel and fruit. To do this, lift the pips out of the water with a slotted spoon and put them in a nylon sieve. Pour the water the pips were soaking in over the pips into the large bowl. Repeat the process, using water from the large bowl. Discard the pips.
Boil the peel, fruit and water until the peel is very soft - the longer this mixture boils the darker the marmalade will be. When the peel is quite soft, remove the pan from the heat and add the sugar, stirring until it has dissolved. Boil very gently until the marmalade is as dark as you like it, then boil rapidly for about 15 minutes. Test for a set and, when the setting point is reached, remove the pan from the heat and skim the surface with a slotted spoon. Leave to stand for 15 minutes, then stir to distribute the peel. Pot and cover the marmalade.
Grapefruit marmalade
Heigh, ho, it’s the Sloane Ranger.
Six one-pound jars’ worth.
1½ grapefruit, washed, quartered, and sliced thin
2 lemons, also washed, quartered, and sliced thin
Reserve the pips
4.4 pints boiling water
3 pounds sugar
Fresh washed chopped mint if you like, or zest of a small lime
Tie the pips (and, if using, the mint and/or lime zest) in a small square muslin or cloth. Place fruit and muslin bag in a large pan, add the water, cover and simmer gently for 2 hours, until soft.
Remove the pan lid and boil rapidly for 3-4 minutes to reduce the liquid. Remove the muslin bag, squeeze the juice from it into the pan and discard.
Add sugar, heat gently stirring continuously, until it has all dissolved. Boil rapidly for 15-20 minutes or until the setting point is reached. Let it stand for 15 minutes. Stir before filling into warm dry jars. Fill to the brim, cover with waxed discs and seal the jars.
So far, polling returns indicate a clear preference, and previous posts suggested as much in terms of response: more people are interested in, comment, engage, and are happy when the subject is … food. The current poll is thus far quite clear.
So. Marmalade.
Dundee big-time-stylee:
For ten p’und o’ marmalade:
3 p’und o’ Seville oranges, just
Three leemons
6 pints o’ watter
3 p’und o’ sugar
If ye wush tae mak’ it a’ a bittock speecial, ye may add groun’ ginger tae the mixture, tae taste, at the last, as we s’all see.
Wash the oranges an’ leemons and putt them intae a grand braw pan wi’ a heavy base.
Pour o’er the watter, cover and bring tae the boil. Simmer for 1½ - 2 hours, or ontil yon fruit is saft. Tak’ oot the fruit wi’ a slotted spoon, allow tae cool, and cut intae chunks. Remove the pips and add them to the liquid in the pan. Boil this rapidly for 10 minutes, then strain.
Putt the strained juice, cut fruit, and sugar (an’ any ginger ye use) back intae the pan. Stir well until the sugar has dissolved. Bring to a rapid boil and boil until setting point is reached, about 30 minutes. Remove any scum (Eck Salmond for ane), allow tae cool a wee bit, stir well to distribute the fruit, and pour into sterilised jars, cover, seal and label.
Oxford marmalade, old boy
And see here, damn it all, no bloody lemons, d’you understand me, my man?
Nine pounds of marmalade:
3 pounds Seville oranges, just
6 pints water
6 pounds sugar
Peel the oranges and cut the peel into strips and the fruit into small pieces, reserving the pips. Put the pips into a small bowl. Put the strips of peel and chopped fruit into a large bowl. Bring the water to the boil and pour 1 pint over the pips and the remainder over the orange peel and fruit. Cover both bowls and leave for several hours or overnight.
The next day, the pips will be covered with a soft transparent jelly which must be washed off them into the peel and fruit. To do this, lift the pips out of the water with a slotted spoon and put them in a nylon sieve. Pour the water the pips were soaking in over the pips into the large bowl. Repeat the process, using water from the large bowl. Discard the pips.
Boil the peel, fruit and water until the peel is very soft - the longer this mixture boils the darker the marmalade will be. When the peel is quite soft, remove the pan from the heat and add the sugar, stirring until it has dissolved. Boil very gently until the marmalade is as dark as you like it, then boil rapidly for about 15 minutes. Test for a set and, when the setting point is reached, remove the pan from the heat and skim the surface with a slotted spoon. Leave to stand for 15 minutes, then stir to distribute the peel. Pot and cover the marmalade.
Grapefruit marmalade
Heigh, ho, it’s the Sloane Ranger.
Six one-pound jars’ worth.
1½ grapefruit, washed, quartered, and sliced thin
2 lemons, also washed, quartered, and sliced thin
Reserve the pips
4.4 pints boiling water
3 pounds sugar
Fresh washed chopped mint if you like, or zest of a small lime
Tie the pips (and, if using, the mint and/or lime zest) in a small square muslin or cloth. Place fruit and muslin bag in a large pan, add the water, cover and simmer gently for 2 hours, until soft.
Remove the pan lid and boil rapidly for 3-4 minutes to reduce the liquid. Remove the muslin bag, squeeze the juice from it into the pan and discard.
Add sugar, heat gently stirring continuously, until it has all dissolved. Boil rapidly for 15-20 minutes or until the setting point is reached. Let it stand for 15 minutes. Stir before filling into warm dry jars. Fill to the brim, cover with waxed discs and seal the jars.