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UK diy (uk.d-i-y) For the discussion of all topics related to diy (do-it-yourself) in the UK. All levels of experience and proficency are welcome to join in to ask questions or offer solutions. |
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#1
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D-I-Y Marmalade
Has anyone here got the low-down on the availability
of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! |
#2
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D-I-Y Marmalade
In article ,
gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! Try asking for "Marmalade Oranges". -- from KT24 in Surrey, England "I'd rather die of exhaustion than die of boredom" Thomas Carlyle |
#3
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D-I-Y Marmalade
gareth evans wrote:
Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. They aren't available until January/February, usually towards the end of January for a couple of weeks. Usually Sainsburys, Tesco, etc. do have them but often the staff don't seem to know. -- Chris Green · |
#4
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D-I-Y Marmalade
On 04/12/2020 16:43, gareth evans wrote:
Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! A bit early for them: if memory serves not usually in stores until New Year. -- Robin reply-to address is (intended to be) valid |
#5
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D-I-Y Marmalade
In article ,
Robin wrote: On 04/12/2020 16:43, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! A bit early for them: if memory serves not usually in stores until New Year. They used to be around in "Bob a Job" week. My mother had the scouts cutting up oranges -- from KT24 in Surrey, England "I'd rather die of exhaustion than die of boredom" Thomas Carlyle |
#6
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D-I-Y Marmalade
On 04/12/2020 17:44, Chris Hogg wrote:
On 4 Dec 2020 17:20:40 GMT, Tim Streater wrote: On 04 Dec 2020 at 16:43:49 GMT, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! SWMBO does it here and gets about a dozen of them. Add in a few lemons and that makes about 14 450gm jars. Complete ignorance here, but can't you make marmalade from a mixture of citrus fruits, lemon-lime-orange, or grapefruit-lemon-orange, for example? Unless you like only-orange marmalade, of course. Of course. Its a partly caramelised jam that includes peel. -- Climate is what you expect but weather is what you get. Mark Twain |
#7
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D-I-Y Marmalade
On 04/12/2020 16:43, gareth evans wrote:
Has anyone here got the low-down on the availability of Seville Oranges ? I stayed on a fruit farm in Southern Spain. It simply wasn't worth their while to pick the oranges and send them to market. Mind you, they made money as a veggy guest house, so they didn't need to sully their hands picking fruit. |
#8
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D-I-Y Marmalade
On Friday, 4 December 2020 at 18:31:14 UTC, The Natural Philosopher wrote:
On 04/12/2020 17:44, Chris Hogg wrote: On 4 Dec 2020 17:20:40 GMT, Tim Streater wrote: On 04 Dec 2020 at 16:43:49 GMT, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! SWMBO does it here and gets about a dozen of them. Add in a few lemons and that makes about 14 450gm jars. Complete ignorance here, but can't you make marmalade from a mixture of citrus fruits, lemon-lime-orange, or grapefruit-lemon-orange, for example? Unless you like only-orange marmalade, of course. Of course. Its a partly caramelised jam that includes peel. I have recently got into making lime marmalade. I never have liked cooked orange, so this is my alternative. The commercial lime marmalade (here's looking at you, Roses) is so thin and watery it isn't worth buying. Mine is so simple, and I can use what might technically be too little sugar for long term preserving. Turns out very intense, and still has sharpness. My tip : Use a pressure cooker (preferably one of the new-fangled electric ones for ease), put a little water in the bottom, put halved fruit on a trivet, cook for maybe half an hour on high pressure. Let cool completely. The peel is then so easy to slice. Seeds easy to remove. Then boil up, add a touch of bicarb if you wish, sugar and boil to setting point. Seville oranges are only harvested once a year and, from memory, it is too early. Don't we get them after Christmas? Followed by blood oranges at end of January through February. Frozen Seville oranges and tinned pulp are available. |
#9
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D-I-Y Marmalade
On 04/12/2020 20:13, polygonum_on_google wrote:
On Friday, 4 December 2020 at 18:31:14 UTC, The Natural Philosopher wrote: On 04/12/2020 17:44, Chris Hogg wrote: On 4 Dec 2020 17:20:40 GMT, Tim Streater wrote: On 04 Dec 2020 at 16:43:49 GMT, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! SWMBO does it here and gets about a dozen of them. Add in a few lemons and that makes about 14 450gm jars. Complete ignorance here, but can't you make marmalade from a mixture of citrus fruits, lemon-lime-orange, or grapefruit-lemon-orange, for example? Unless you like only-orange marmalade, of course. Of course. Its a partly caramelised jam that includes peel. I have recently got into making lime marmalade. I never have liked cooked orange, so this is my alternative. The commercial lime marmalade (here's looking at you, Roses) is so thin and watery it isn't worth buying. Mine is so simple, and I can use what might technically be too little sugar for long term preserving. Turns out very intense, and still has sharpness. My tip : Use a pressure cooker (preferably one of the new-fangled electric ones for ease), put a little water in the bottom, put halved fruit on a trivet, cook for maybe half an hour on high pressure. Let cool completely. The peel is then so easy to slice. Seeds easy to remove. Then boil up, add a touch of bicarb if you wish, sugar and boil to setting point. Now that is a bloody good idea. I love limes and all sorts of marmalade, I'm very keen on my little electric pressure cooker, but I never thought of that use. Do you have a target temperature for setting point, or do you do it the old fashioned way with a plate? (I have more thermometers in my kitchen than anyone else I know; a non contact, a digital with various probes, thermocouples in both ovens going to an external two channel display, and a thermocouple going to a proper industrial temperature controller that I use in an old-fashioned slow cooker for sous vide). |
#10
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D-I-Y Marmalade
On 04/12/2020 16:43, gareth evans wrote:
Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! Apparently, this stuff works 'just as well'. https://www.tesco.com/groceries/en-G...ucts/254850756 |
#11
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D-I-Y Marmalade
On Friday, 4 December 2020 at 20:34:41 UTC, newshound wrote:
On 04/12/2020 20:13, polygonum_on_google wrote: On Friday, 4 December 2020 at 18:31:14 UTC, The Natural Philosopher wrote: On 04/12/2020 17:44, Chris Hogg wrote: On 4 Dec 2020 17:20:40 GMT, Tim Streater wrote: On 04 Dec 2020 at 16:43:49 GMT, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! SWMBO does it here and gets about a dozen of them. Add in a few lemons and that makes about 14 450gm jars. Complete ignorance here, but can't you make marmalade from a mixture of citrus fruits, lemon-lime-orange, or grapefruit-lemon-orange, for example? Unless you like only-orange marmalade, of course. Of course. Its a partly caramelised jam that includes peel. I have recently got into making lime marmalade. I never have liked cooked orange, so this is my alternative. The commercial lime marmalade (here's looking at you, Roses) is so thin and watery it isn't worth buying. Mine is so simple, and I can use what might technically be too little sugar for long term preserving. Turns out very intense, and still has sharpness. My tip : Use a pressure cooker (preferably one of the new-fangled electric ones for ease), put a little water in the bottom, put halved fruit on a trivet, cook for maybe half an hour on high pressure. Let cool completely. The peel is then so easy to slice. Seeds easy to remove. Then boil up, add a touch of bicarb if you wish, sugar and boil to setting point. Now that is a bloody good idea. I love limes and all sorts of marmalade, I'm very keen on my little electric pressure cooker, but I never thought of that use. Do you have a target temperature for setting point, or do you do it the old fashioned way with a plate? (I have more thermometers in my kitchen than anyone else I know; a non contact, a digital with various probes, thermocouples in both ovens going to an external two channel display, and a thermocouple going to a proper industrial temperature controller that I use in an old-fashioned slow cooker for sous vide). I too have a probe thermometer but I haven't used it for my marmalade! I just look, stir, and when it gets to what I think is a gelling stage, bottle it. Small batches, and only for me, mean it isn't that much of an issue if it doesn't set as well as possible. But it always sets adequately. I find it best to do the boiling with sugar in a normal pan/jam pan. While that is heating up, I sterilise some jars in the electric pressure cooker. |
#12
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D-I-Y Marmalade
On Fri, 4 Dec 2020 12:13:25 -0800 (PST), polygonum_on_google
wrote: snip The commercial lime marmalade (here's looking at you, Roses) is so thin and watery it isn't worth buying. Sfunny, I'm partial to lime marmalade (and typically got Roses) and have a half used jar atm and I can't say it's watery? Take some out with a knife to spread on yer toast and the rest just stays there where you cut it? (Now I've got to use those last two small bits of homemade wholegrain toasted with lime marmalade on!). ;-) Cheers, T i m |
#13
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D-I-Y Marmalade
On 04/12/2020 20:34, GB wrote:
On 04/12/2020 16:43, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! Apparently, this stuff works 'just as well'. https://www.tesco.com/groceries/en-G...ucts/254850756 Yes. Ma Made. Which my Ma Made when she was alive. I don't know the economics - might be considered cheating. -- Max Demian |
#14
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D-I-Y Marmalade
On 4 Dec 2020 at 22:37:04 GMT, "T i m" wrote:
On Fri, 4 Dec 2020 12:13:25 -0800 (PST), polygonum_on_google wrote: snip The commercial lime marmalade (here's looking at you, Roses) is so thin and watery it isn't worth buying. Sfunny, I'm partial to lime marmalade (and typically got Roses) and have a half used jar atm and I can't say it's watery? Take some out with a knife to spread on yer toast and the rest just stays there where you cut it? (Now I've got to use those last two small bits of homemade wholegrain toasted with lime marmalade on!). ;-) Cheers, T i m It is the taste rather than the consistency that is watery. Perhaps a figure of speech? -- Roger Hayter |
#15
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D-I-Y Marmalade
On 4 Dec 2020 at 20:34:50 GMT, "GB" wrote:
On 04/12/2020 16:43, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! Apparently, this stuff works 'just as well'. https://www.tesco.com/groceries/en-G...ucts/254850756 Thin cut - seriously? :-) -- Cheers, Rob |
#17
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D-I-Y Marmalade
In article , Brian Gaff \(Sofa\)
wrote: Yes indeed, the old knowledge was lost. My old grannie used to get them from a local greengrocer baack in the 1960s. Shop Marmalade is not a patch on home made, too much sugar and less taste. It was and probably still is hard to get blood oranges as well as I used to like the juice from those. Brian with a great deal of experiment we've found Wilkins' "Tawny Orange" to be the best tasting shop one. -- from KT24 in Surrey, England "I'd rather die of exhaustion than die of boredom" Thomas Carlyle |
#18
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D-I-Y Marmalade
For several years now Tarocco blood oranges have been readily available
in season from Marks and Spencer and (labelled "blush oranges") Waitrose. I've also seen them (and more often the sanguinelli and moro varieties) in ASDA, Tesco (as "Jaffa Reds") and other stores. On 05/12/2020 08:36, Brian Gaff (Sofa) wrote: Yes indeed, the old knowledge was lost. My old grannie used to get them from a local greengrocer baack in the 1960s. Shop Marmalade is not a patch on home made, too much sugar and less taste. It was and probably still is hard to get blood oranges as well as I used to like the juice from those. Brian -- Robin reply-to address is (intended to be) valid |
#19
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D-I-Y Marmalade
On 05/12/2020 07:44, RJH wrote:
On 4 Dec 2020 at 20:34:50 GMT, "GB" wrote: On 04/12/2020 16:43, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! Apparently, this stuff works 'just as well'. https://www.tesco.com/groceries/en-G...ucts/254850756 Thin cut - seriously? :-) You're braver than me: I feared any comment on those lines would risk me facing a call from the police to "check my thinking" and a record of a non-crime hate incident -- Robin reply-to address is (intended to be) valid |
#20
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D-I-Y Marmalade
On Friday, 4 December 2020 at 23:29:14 UTC, Roger Hayter wrote:
On 4 Dec 2020 at 22:37:04 GMT, "T i m" wrote: On Fri, 4 Dec 2020 12:13:25 -0800 (PST), polygonum_on_google wrote: snip The commercial lime marmalade (here's looking at you, Roses) is so thin and watery it isn't worth buying. Sfunny, I'm partial to lime marmalade (and typically got Roses) and have a half used jar atm and I can't say it's watery? Take some out with a knife to spread on yer toast and the rest just stays there where you cut it? (Now I've got to use those last two small bits of homemade wholegrain toasted with lime marmalade on!). ;-) Cheers, T i m It is the taste rather than the consistency that is watery. Perhaps a figure of speech? Correct - it is very pale colour and low intensity of flavour - though the gelling is fine. Description Rose's Lime pure fruit marmalade is made only ever with citrus fruit. The Lime marmalade makes the perfect accompaniment for hot buttery toast, a zesty and refreshing way to start the day. Once opened keep refrigerated for up to 6 weeks. Suitable for vegetarians and vegans. Ingredients Glucose-Fructose Syrup, Water, Sugar, Lime Peel, Concentrated Lime Juice, Gelling Agent: Pectin, Acid: Citric Acid, Acidity Regulator: Sodium Citrates, Lime Oil, Colour: Chlorophyll Extract Prepared with 22g of Fruit per 100g Total Sugar content 66g per 100g My lime marmalade has around 60% fruit, 25% sugar and 14% water. (Very approximate - I didn't take any care over weighing ingredients.) And sets without additional pectin. Colour only from the limes themselves - no added chlorophyll - and is darker than Roses. No need for added citric acid. |
#21
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D-I-Y Marmalade
On Saturday, 5 December 2020 at 09:41:08 UTC, Robin wrote:
For several years now Tarocco blood oranges have been readily available in season from Marks and Spencer and (labelled "blush oranges") Waitrose. I've also seen them (and more often the sanguinelli and moro varieties) in ASDA, Tesco (as "Jaffa Reds") and other stores. On 05/12/2020 08:36, Brian Gaff (Sofa) wrote: Yes indeed, the old knowledge was lost. My old grannie used to get them from a local greengrocer baack in the 1960s. Shop Marmalade is not a patch on home made, too much sugar and less taste. It was and probably still is hard to get blood oranges as well as I used to like the juice from those. Brian I've found Lidl to be the best for blood oranges. Certainly when you take into account price! Absolutely love them. |
#22
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D-I-Y Marmalade
On 4 Dec 2020 23:29:10 GMT, Roger Hayter wrote:
On 4 Dec 2020 at 22:37:04 GMT, "T i m" wrote: On Fri, 4 Dec 2020 12:13:25 -0800 (PST), polygonum_on_google wrote: snip The commercial lime marmalade (here's looking at you, Roses) is so thin and watery it isn't worth buying. Sfunny, I'm partial to lime marmalade (and typically got Roses) and have a half used jar atm and I can't say it's watery? Take some out with a knife to spread on yer toast and the rest just stays there where you cut it? (Now I've got to use those last two small bits of homemade wholegrain toasted with lime marmalade on!). ;-) It is the taste rather than the consistency that is watery. Perhaps a figure of speech? Maybe but is 'thin' (as in 'thin and watery') a taste thing as well? The two slices of wholegrain (quite strong tasting in itself) I had last night with Roses lime marmalade on were pretty tasty to so maybe it's just a 'taste' thing? I also prefer my cordial to be lime so lime is a personal taste favourite. As I mentioned, the slices I'd previously cut out of the marmalade jar we have here (gotta be at least a week ago) were still holding their shape so I'd say from a consistency POV, it's quite 'jelly'. I've not tried home made lime marmalade to know if lime marmalade could be stronger taste wise so if I might prefer it if it was. It's one of those things where I've never thought, 'I wish this was stronger tasting'. ;-) Cheers, T i m |
#23
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D-I-Y Marmalade
On Fri, 4 Dec 2020 16:43:49 +0000, gareth evans wrote:
Has anyone here got the low-down on the availability of Seville Oranges ? As these always unavailable here as fruit, juice, pulp, neither fresh nor bottled nor frozen: equal parts of grapefruit juice, lime juice and orange juice are a not-quite satisfactory substitute for bitter orange juice... Thomas Prufer |
#24
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D-I-Y Marmalade
On 04/12/2020 16:43, gareth evans wrote:
Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! A shop keeper in Paisley bought a load of these oranges and invented Marmalade you know |
#25
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D-I-Y Marmalade
On 05/12/2020 11:45, Jim GM4DHJ ... wrote:
On 04/12/2020 16:43, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! A shop keeper in Paisley bought a load of these oranges and invented Marmalade you know .... and I thought that it was the chickens, who, when the mother hen laid an orange instead of an egg, they all exclaimed ... Look at this orange Momma laid! |
#26
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D-I-Y Marmalade
On 05/12/2020 11:55, gareth evans wrote:
On 05/12/2020 11:45, Jim GM4DHJ ... wrote: On 04/12/2020 16:43, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! A shop keeper in Paisley bought a load of these oranges and invented Marmalade you know ... and I thought that it was the chickens, who, when the mother hen laid an orange instead of an egg, they all exclaimedÂ* ... Look at this orange Momma laid! oh dear |
#27
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D-I-Y Marmalade
On 05/12/2020 09:30, charles wrote:
In article , Brian Gaff \(Sofa\) wrote: Yes indeed, the old knowledge was lost. My old grannie used to get them from a local greengrocer baack in the 1960s. Shop Marmalade is not a patch on home made, too much sugar and less taste. It was and probably still is hard to get blood oranges as well as I used to like the juice from those. Brian with a great deal of experiment we've found Wilkins' "Tawny Orange" to be the best tasting shop one. Have you tried this one? https://www.waitrose.com/ecom/produc...-135872-135873 |
#28
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D-I-Y Marmalade
On Sat, 05 Dec 2020 10:57:51 +0000, T i m wrote:
On 4 Dec 2020 23:29:10 GMT, Roger Hayter wrote: On 4 Dec 2020 at 22:37:04 GMT, "T i m" wrote: On Fri, 4 Dec 2020 12:13:25 -0800 (PST), polygonum_on_google wrote: snip The commercial lime marmalade (here's looking at you, Roses) is so thin and watery it isn't worth buying. Sfunny, I'm partial to lime marmalade (and typically got Roses) and have a half used jar atm and I can't say it's watery? Take some out with a knife to spread on yer toast and the rest just stays there where you cut it? (Now I've got to use those last two small bits of homemade wholegrain toasted with lime marmalade on!). ;-) It is the taste rather than the consistency that is watery. Perhaps a figure of speech? Maybe but is 'thin' (as in 'thin and watery') a taste thing as well? The two slices of wholegrain (quite strong tasting in itself) I had last night with Roses lime marmalade on were pretty tasty to so maybe it's just a 'taste' thing? I also prefer my cordial to be lime so lime is a personal taste favourite. As I mentioned, the slices I'd previously cut out of the marmalade jar we have here (gotta be at least a week ago) were still holding their shape so I'd say from a consistency POV, it's quite 'jelly'. I've not tried home made lime marmalade to know if lime marmalade could be stronger taste wise so if I might prefer it if it was. It's one of those things where I've never thought, 'I wish this was stronger tasting'. ;-) I have made lime marmalade and I certainly prefer my version over the Roses (or is that just confirmation bias at play?) The only tip I would offer to regular makers of orange marmalade is that you need to pre-boil the lime fruit for longer: limes seem to have tougher peel than the other citrus fruit I have used. Nick |
#29
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D-I-Y Marmalade
In article ,
Max Demian wrote: On 04/12/2020 20:34, GB wrote: On 04/12/2020 16:43, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! Apparently, this stuff works 'just as well'. https://www.tesco.com/groceries/en-G...ucts/254850756 Yes. Ma Made. Which my Ma Made when she was alive. I don't know the economics - might be considered cheating. Yes - my mum was a great jam maker. As kids we went berry picking on the highways and byways. Bramble jelly was one of her specialities. And remember when she changed from using fresh seville oranges to a tinned concentrate or whatever for marmalade. Can't say anyone noticed the difference. Other thing she 'cheated' with was ready made puff pastry. Oh - it reminds me of one of her sayings. Guests present. "Would you like my home made strawberry or raspberry jam with my home made scones?" "Strawberry, please." "And what's wrong with the respberry?" -- *i souport publik edekashun. Dave Plowman London SW To e-mail, change noise into sound. |
#30
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D-I-Y Marmalade
In article ,
polygonum_on_google wrote: On Saturday, 5 December 2020 at 09:41:08 UTC, Robin wrote: For several years now Tarocco blood oranges have been readily available in season from Marks and Spencer and (labelled "blush oranges") Waitrose. I've also seen them (and more often the sanguinelli and moro varieties) in ASDA, Tesco (as "Jaffa Reds") and other stores. On 05/12/2020 08:36, Brian Gaff (Sofa) wrote: Yes indeed, the old knowledge was lost. My old grannie used to get them from a local greengrocer baack in the 1960s. Shop Marmalade is not a patch on home made, too much sugar and less taste. It was and probably still is hard to get blood oranges as well as I used to like the juice from those. Brian I've found Lidl to be the best for blood oranges. Certainly when you take into account price! Absolutely love them. I also like Lidl thick cut marmalade. Not any of their other preserves, though. -- *Why are a wise man and a wise guy opposites? * Dave Plowman London SW To e-mail, change noise into sound. |
#31
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D-I-Y Marmalade
On 04/12/2020 22:05, polygonum_on_google wrote:
On Friday, 4 December 2020 at 20:34:41 UTC, newshound wrote: On 04/12/2020 20:13, polygonum_on_google wrote: On Friday, 4 December 2020 at 18:31:14 UTC, The Natural Philosopher wrote: On 04/12/2020 17:44, Chris Hogg wrote: On 4 Dec 2020 17:20:40 GMT, Tim Streater wrote: On 04 Dec 2020 at 16:43:49 GMT, gareth evans wrote: Has anyone here got the low-down on the availability of Seville Oranges ? (These are the bitter ones as were featured in that episode of Dad's Army) Sainsburys, Morrisons and Lidl here in Chippenham deny all knowledge. "Her Indoors" is pressurising me to find some! SWMBO does it here and gets about a dozen of them. Add in a few lemons and that makes about 14 450gm jars. Complete ignorance here, but can't you make marmalade from a mixture of citrus fruits, lemon-lime-orange, or grapefruit-lemon-orange, for example? Unless you like only-orange marmalade, of course. Of course. Its a partly caramelised jam that includes peel. I have recently got into making lime marmalade. I never have liked cooked orange, so this is my alternative. The commercial lime marmalade (here's looking at you, Roses) is so thin and watery it isn't worth buying. Mine is so simple, and I can use what might technically be too little sugar for long term preserving. Turns out very intense, and still has sharpness. My tip : Use a pressure cooker (preferably one of the new-fangled electric ones for ease), put a little water in the bottom, put halved fruit on a trivet, cook for maybe half an hour on high pressure. Let cool completely. The peel is then so easy to slice. Seeds easy to remove. Then boil up, add a touch of bicarb if you wish, sugar and boil to setting point. Now that is a bloody good idea. I love limes and all sorts of marmalade, I'm very keen on my little electric pressure cooker, but I never thought of that use. Do you have a target temperature for setting point, or do you do it the old fashioned way with a plate? (I have more thermometers in my kitchen than anyone else I know; a non contact, a digital with various probes, thermocouples in both ovens going to an external two channel display, and a thermocouple going to a proper industrial temperature controller that I use in an old-fashioned slow cooker for sous vide). I too have a probe thermometer but I haven't used it for my marmalade! I just look, stir, and when it gets to what I think is a gelling stage, bottle it. Small batches, and only for me, mean it isn't that much of an issue if it doesn't set as well as possible. But it always sets adequately. I find it best to do the boiling with sugar in a normal pan/jam pan. While that is heating up, I sterilise some jars in the electric pressure cooker. Hadn't thought of sterilising jars that way, but I was going to do sugar in a normal pan. My current electric pressure cooker (Instant Pot) is a bit more fierce than a previous Cosori that died, there is slightly more risk of burning or sticking. Also, the Instant Pot will only run with the lid on and engaged, you could do open cooking in the Cosori. I find both are excellent for saute-ing onions although the internal pressure in the new one can cause the lid to remain engaged for a minute or two even with the relief valve notionally open. I generally find the electric pressure cookers excellent, the only thing I miss compared to a traditional one is the inability to put it under a tap in the sink for rapid pressure loss. Although when I tried the Instant Pot in slow cooker mode the other day I still had hard swede and carrots after three hours, so had to give them a quick burst of pressure cooking. I'll give them much longer next time. |
#32
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D-I-Y Marmalade
On Saturday, 5 December 2020 at 15:23:12 UTC, newshound wrote:
Hadn't thought of sterilising jars that way, but I was going to do sugar in a normal pan. My current electric pressure cooker (Instant Pot) is a bit more fierce than a previous Cosori that died, there is slightly more risk of burning or sticking. Also, the Instant Pot will only run with the lid on and engaged, you could do open cooking in the Cosori. I find both are excellent for saute-ing onions although the internal pressure in the new one can cause the lid to remain engaged for a minute or two even with the relief valve notionally open. I generally find the electric pressure cookers excellent, the only thing I miss compared to a traditional one is the inability to put it under a tap in the sink for rapid pressure loss. Although when I tried the Instant Pot in slow cooker mode the other day I still had hard swede and carrots after three hours, so had to give them a quick burst of pressure cooking. I'll give them much longer next time. I had been thinking about an InstantPot or whatever for a long time and eventually went for a cheapie. In terms of sautee and pressure cooking it works very well. Fully understand what you mean about rapid pressure loss but I try to factor that in. I probably use it for soup more than anything else. Gammon hock, lentil, onion, carrot. |
#33
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D-I-Y Marmalade
On Sat, 05 Dec 2020 15:03:21 +0000, Nick Odell
wrote: snip I've not tried home made lime marmalade to know if lime marmalade could be stronger taste wise so if I might prefer it if it was. It's one of those things where I've never thought, 'I wish this was stronger tasting'. ;-) I have made lime marmalade and I certainly prefer my version over the Roses (or is that just confirmation bias at play?) ;-) The only tip I would offer to regular makers of orange marmalade is that you need to pre-boil the lime fruit for longer: limes seem to have tougher peel than the other citrus fruit I have used. Whilst I don't mind knocking up some bread on-demand (by hand but using a Wrights kit), I'm not sure making jam or marmalade is my thing. We do however have a friend who seems happy to make all sorts of stuff like that and gives us some in return for a batch of suitable jars. I might ask her if she can / could make some lime marmalade and I can give it a taste. ;-) Cheers, T i m |
#34
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D-I-Y Marmalade
On Saturday, 5 December 2020 at 18:38:49 UTC, T i m wrote:
On Sat, 05 Dec 2020 15:03:21 +0000, Nick Odell wrote: snip I've not tried home made lime marmalade to know if lime marmalade could be stronger taste wise so if I might prefer it if it was. It's one of those things where I've never thought, 'I wish this was stronger tasting'. ;-) I have made lime marmalade and I certainly prefer my version over the Roses (or is that just confirmation bias at play?) ;-) The only tip I would offer to regular makers of orange marmalade is that you need to pre-boil the lime fruit for longer: limes seem to have tougher peel than the other citrus fruit I have used. Whilst I don't mind knocking up some bread on-demand (by hand but using a Wrights kit), I'm not sure making jam or marmalade is my thing. We do however have a friend who seems happy to make all sorts of stuff like that and gives us some in return for a batch of suitable jars. I might ask her if she can / could make some lime marmalade and I can give it a taste. ;-) Cheers, T i m I struggle to understand why anyone would use a kit for bread! I buy high quality wholemeal flour, dob in a bit of salt, pour some olive oil in, mix fresh yeast and water (cold), pour in water/yeast mixture. Leave 10 to 20 minutes. Knead. Either cover and leave for however long, or put in refrigerator overnight. Knock down, shape, put tins. Allow to rise. Cook. In my view, the flour contributes about 90% of the flavour. What I am now buying makes bread that is far, far nicer than any I have previously made - or even found in a bakers. The smell. The taste. The texture. All outstanding and that is near enough zero credit to me. Instead of a kit, use the money on the best quality flour. Don't pay for yeast, get it from Tesco. |
#35
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D-I-Y Marmalade
Dave Plowman (News) wrote:
In article , polygonum_on_google wrote: On Saturday, 5 December 2020 at 09:41:08 UTC, Robin wrote: For several years now Tarocco blood oranges have been readily available in season from Marks and Spencer and (labelled "blush oranges") Waitrose. I've also seen them (and more often the sanguinelli and moro varieties) in ASDA, Tesco (as "Jaffa Reds") and other stores. On 05/12/2020 08:36, Brian Gaff (Sofa) wrote: Yes indeed, the old knowledge was lost. My old grannie used to get them from a local greengrocer baack in the 1960s. Shop Marmalade is not a patch on home made, too much sugar and less taste. It was and probably still is hard to get blood oranges as well as I used to like the juice from those. Brian I've found Lidl to be the best for blood oranges. Certainly when you take into account price! Absolutely love them. I also like Lidl thick cut marmalade. Not any of their other preserves, though. Aldi thick cut is pretty good too. Thick and chunky. Tim -- Please don't feed the trolls |
#36
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D-I-Y Marmalade
On Sat, 5 Dec 2020 11:55:01 -0800 (PST), polygonum_on_google
wrote: snip I struggle to understand why anyone would use a kit for bread! Let's see if I can help you stop struggling. ;-) I buy high quality wholemeal flour, dob in a bit of salt, pour some olive oil in, mix fresh yeast and water (cold), pour in water/yeast mixture. Leave 10 to 20 minutes. Knead. Either cover and leave for however long, or put in refrigerator overnight. Knock down, shape, put tins. Well, from my POV that would be at least good 5 reasons I prefer the kits I'm given ... ;-) Allow to rise. Yup. Cook. Check. In my view, the flour contributes about 90% of the flavour. Yeah. Mate has given us several of their different offerings and we prefer the straight whole grain version. What I am now buying makes bread that is far, far nicer than any I have previously made - or even found in a bakers. The smell. The taste. The texture. We prefer this whole grain for the same reasons but don't mind a small commercial wholemeal loaf in between for a change. Not quite so 'filling'. All outstanding and that is near enough zero credit to me. Well, without your efforts there would be no bread. ;-) Instead of a kit, use the money on the best quality flour. Sorry, use the what ... ? ;-) Don't pay for yeast, get it from Tesco. Ok, I won't, (to either). ;-) If I wanted all the faffy bit I could probably get as much good quality flour as I wanted (for the same price) but if it was any more involved / effort than what I do now, I wouldn't bother. The instructions say: Tip flour into a bowl, add 300ml of warm water and mix for 5 mins. (I just mix till there is no dry flour left). They say then leave for 5 mins, kneed for 5 mins, leave for 5 mins, then form into shape for tin, cover and place in warm place to prove for ~30 mins, bake for 30 mins. I mix, kneed for a bit, shape and put in tin, prove, bake. I've tried it all sorts of ways (inc kneeding for 20 mins) and it makes no difference whatsoever. ;-) While the jug and bowl were out and dirty, the oven warming and the bread proving, I made and baked a tray of 'fruit and cinnamon' flavoured rock cakes. ;-) Cheers, T i m |
#37
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D-I-Y Marmalade
On 05/12/2020 20:42, Owain Lastname wrote:
On Saturday, 5 December 2020 at 15:23:12 UTC, newshound wrote: I still had hard swede and carrots after three hours, Crikey. I did swede and carrot in the microwave in 12 minutes this evening. Owain I need to check what the "slow cook" temperature of the Instant Pot is. Hopefully is is above the danger level of 60 degrees! I do "sous vide" cook beef and lamb at 60C, but the steak gets seared afterwards and the juices are cooked up properly into a gravy to make sure they are safe. |
#38
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D-I-Y Marmalade
On 06/12/2020 12:34, newshound wrote:
On 05/12/2020 20:42, Owain Lastname wrote: On Saturday, 5 December 2020 at 15:23:12 UTC, newshound wrote: I still had hard swede and carrots after three hours, Crikey. I did swede and carrot in the microwave in 12 minutes this evening. Owain I need to check what the "slow cook" temperature of the Instant Pot is. Hopefully is is above the danger level of 60 degrees! I do "sous vide" cook beef and lamb at 60C, but the steak gets seared afterwards and the juices are cooked up properly into a gravy to make sure they are safe. 60c is the limit for most bacteria. I believe that's how hot your water needs to be in the tank to ensure sterility -- "Corbyn talks about equality, justice, opportunity, health care, peace, community, compassion, investment, security, housing...." "What kind of person is not interested in those things?" "Jeremy Corbyn?" |
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