Comments on: Orange marmalade

By: Graham

Graham — Tue, 19 Jan 2010 10:46:58 +0000

Thanks for the kind words Gavin… so much to cook so little time. I will check into the missing units. Have a great day and stop in again soon. G

By: Gavin

Gavin — Tue, 19 Jan 2010 09:54:01 +0000

Your site is a delightful descovery! Citrus fruit is horribly priced at the moment, so I can’t wait for the trees to produce fruit so I can try your recipe. The picture also helps a lot – looks like an orange preserve Granny used to make.

The “21-cup” question was quite amusing – I’m thinking THAT Florida is in the US, and not Roodepoort

Perhaps your Conversion Tables should include litres-to-pints. Also, your cups-to-millilitres item is missing its units.

By: Graham

Graham — Mon, 18 Jan 2010 08:23:58 +0000

You are welcome, stop in again soon.. Cheers G

By: Grammisix

Grammisix — Sun, 17 Jan 2010 20:49:30 +0000

I’ve seen so much of your blog over this months but i never said Thank You! you’ve been quite an inspiration for me.

By: Graham

Graham — Tue, 12 Jan 2010 07:23:30 +0000

Hi Judi, that is 2 liters. You want it to just cover the peels and pulp. If you cut it very thick (more than 3 or 4 mm then use a little less water) I cut mne 2 to 3 mm thick and it works beautifully. Enjoy it G

By: Judi

Judi — Mon, 11 Jan 2010 18:58:49 +0000

Hi Graham,

Just found your recipe & website by Googling to find an easy recipe for orange marmalade. I just got a shipment of beautiful oranges from my sister-in-law in Florida, and can’t wait to give it a try. For the water measurement, you say “21 water approx.” Do you mean 21 cups? is that the amount you’re estimating it will take to just cover the peals & pulp in the pot? Thanks! Judi

By: Graham

Graham — Wed, 09 Dec 2009 10:59:05 +0000

Fantastic, have a lekker Christmas G

By: Lorna

Lorna — Wed, 09 Dec 2009 08:33:14 +0000

Thanks Graham. Actually I did that last night – I reboiled a couple of the jars of the jam and have achieved an excellent “marmalady” consistency. I agree on a slightly more runny consistency being nice.

By: Graham

Graham — Wed, 09 Dec 2009 08:10:15 +0000

Hi Lorna, It sounds like you had some very juicy fruit there and therefore would need more time to reduce. The more you boil the thicker the jammy part will be. I refer mine a little runnier than most commercial products but you can control it with the fridge tests to get it to your liking. If your skins had a lot of pith(white inside the round), look for fruit with a thin layer. You could take one or two of your finished jars and reboil them for a while and see how it works out. G

By: Lorna

Lorna — Mon, 07 Dec 2009 12:56:51 +0000

Hi Graham. What did I do wrong? I halved your recipe using 5 oranges & 1 lemon as I do not have a big enough pot to make the full recipe. My marmalade come out way too runny. I tested the mixture in the fridge after boiling for 10 minutes and then had to boil for another 15 – 20 minutes. Even then marmalade is not particularly jammy. From a volume point of view (considering the pulp, cooking liquid – amount used just to cover the skins – and the previously squeezed juice which amounted to 2 and a bit cups,600ml) I had to use 2 kgs of sugar in volume to match the volume of pulp/liquid. This made about 12 bottles of “Lorna’s Orange Drizzle”. What should I do differently next time? I think that there was too much liquid. The orange skins float so it is difficult to measure an amount of water to “just cover them” in the pot.