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orange marmalade

Want to make orange marmalade.Any advice? Want to add my homemade chipotle chili powder for something different.

7 Replies

  1. Here are a few links to get you started, this is a fairly frequently discussed topic here:

    http://chowhound.chow.com/topics/675410#5267170
    http://chowhound.chow.com/topics/674860#5262007
    http://chowhound.chow.com/topics/675458#5267547
    http://chowhound.chow.com/topics/632252#4812400
    http://chowhound.chow.com/topics/6848...

    1. re: bushwickgirl

      Thank you.searched it didnt come up.

      1. re: davecrf

        When you search chow, click on relevance, left side of page, instead of newest or oldest first, you'll get many more specific links for threads of interest.

        1. re: bushwickgirl

          Thank you.Lay-ed off iron worker trying to keep my sanity!

          1. re: davecrf

            Oh, so sorry for that. Well, making marmalade may cause you to lose your sanity even further. But in a fun way.

            Can you get sour (Seville) oranges where you are, this time of year? They very well may be out of season. I have used regular Florida juice oranges with lemons and limes, and that worked out well. Other fruit can be subbed, like grapefruit. I alway put a shot or two of Scotch in my marmalade.

            Read through the posts to get an idea of procedure and get back to us. Have you made jam, jelly or preserves before?

            1. re: bushwickgirl

              Yes Strawberry/rhubarb and habinero jelly.Both turned out great.So far all I,ve seen in my local store are navels.Will they work?I'm going to check a larger market today for seville's.Maybe valencia's.

              1. re: davecrf

                Alright, then you've got an idea about the jam and jelly making process. Marmalade just takes longer with a few more steps.

                I did not slice my oranges at home; took them to my local friendly deli owner and he did it for me for $5. When I made it prior to that, I sliced them on the (very sanitized) meat slicer at whatever restaurant I was working at. The last time I made it, I used sour oranges and a few lemons, sugar and the whiskey at the end.

                I've never used pectin in marmalade; citrus rind contains pectin and most brands of pectin on the market are formulated from citrus anyway.

                Good luck, let us know how it works out.

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