Blood orange marmalade . . .
- pitu Feb 15, 2007 06:52 AM
I've made cocktails, I've made salad dressing . . . I'm ready to attempt marmalade
I read this http://www.chowhound.com/topics/315717
any recipes or tips for blood orange marmalade?
note: I candy citrus peels all the time, but have never made marmalade...
I make marmalade regularly but have never tried doing it in the microwave. No real secrets - I slice the fruit in my food processor except for the ends which I trim by hand. I use the 2mm blade which gives me nearly whole slices which I cut into smaller segments. I put all the fruit into a heavy pot and boil until the peel is softened. Then I add sugar (sorry, can't recall proportions now, I don't have my recipe books on hand) and continue to boil, stirring occasionally until the gelling point is reached. I use a sugar thermometer to determine this but if you don't have one, you can put a little of the mix onto a plate, allow to cool and see if it gels. Once it's at the gelling point, allow to cool a little. Give everything a big stir and ladle into jars.
I should clarify -- I'm looking for non-microwave recipes and tips.
I don't *have* a microwave.
But I thought the part about cutting and texture was helpful in the linked thread.
how much water do you cover the fruit in for the first boil? Just to cover, or . . . ?
also, sounds like you use whole slices, white pith and all.
one recipe I looked at took zest and segments of the fruit , no pith
there was also a suggestion to put the pits in cheesecloth and boil them with the sugar water and fruit (for pectin)
this is another interesting link I came up with, blogging a marmalade class in CA
Pitu - I'll check my books tonight when I get home and give you more precise information. I don't think I use any water, the oranges have enough juice but I'll check to be sure. The peel, pith and seeds have lots of pectin. If you decide you want a semi-sweet marmalade, include the pith. Leaving out the seeds will be fine, there's plenty of pectin to make the marmalade gel.
If you want it more sweet and fairly clear with only fine shreds of peel, remove all the pith but you probably have to use the seeds for pectin - I've never done this because I like a less sweet and fairly chunky marmalade. My favorite marmalades are Seville, followed by grapefruit because of their tart/bitter flavors. Blood oranges aren't anywhere near as bitter as these partly because they're naturally sweeter and partly because they're relatively thin-skinned, i.e. not as much pith. If you boil the pith and seeds, you will get some bitter flavor though not as much as if you left the pith in.
I'll post later after I get home and look this up.
I used the stovetop method described in this post
a month ago to make a big batch using navel oranges. However I used the food processer shreder attachment to grate the oranges. It turned out really well, not bitter at all, and I thought the texture was really nice. I posted some bits about canning and the finished product http://www.chowhound.com/topics/358193.