Comments on: Tangerine Marmalade http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/#utm_source=feed&utm_medium=feed&utm_campaign=feed Adventures in Growing, Making, Preserving, and Eating Food Wed, 16 May 2012 19:20:29 +0000 hourly 1 http://wordpress.org/?v=3.1 By: John Druggan http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/comment-page-1/#comment-11556 John Druggan Sat, 12 May 2012 21:02:00 +0000 http://dorisandjillycook.com/?p=913#comment-11556 Hi James, You live in a tangerine grove? I live in Scotland and work (hard) as a district nursing Charge Nurse. I found your 'thread' whilst looking for recipes for lemon curd. Your life sounds idyllic but I'm sure the grass always looks greener .... Cheers, John :o) Hi James,

You live in a tangerine grove? I live in Scotland and work (hard) as a district nursing Charge Nurse. I found your ‘thread’ whilst looking for recipes for lemon curd. Your life sounds idyllic but I’m sure the grass always looks greener ….

Cheers, John :o )

]]> By: Elaine http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/comment-page-1/#comment-10709 Elaine Mon, 06 Feb 2012 03:37:00 +0000 http://dorisandjillycook.com/?p=913#comment-10709 My second batch came out much better...my third will be even better! The first "gummy" batch? Ran it thru the Cuisnart with a splash of water and used it on chicken breasts, instead of mayo or mustard, rolled them in some homemade whole wheat breadcrumbs w/ground almonds and baked....AWESOME! My second batch came out much better…my third will be even better! The first “gummy” batch? Ran it thru the Cuisnart with a splash of water and used it on chicken breasts, instead of mayo or mustard, rolled them in some homemade whole wheat breadcrumbs w/ground almonds and baked….AWESOME!

]]> By: James http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/comment-page-1/#comment-10605 James Sun, 22 Jan 2012 18:10:42 +0000 http://dorisandjillycook.com/?p=913#comment-10605 My five kilo batch is coming to the boil and if all goes well I shall have it in jars tomorrow night, but not before adding a drop or two of London Dry Gin - Yummy! I live on the Aegean coast of Turkey in a tangerine grove and have so much fruit, it's silly! I will let you know how I get on with the marmalade. James. My five kilo batch is coming to the boil and if all goes well I shall have it in jars tomorrow night, but not before adding a drop or two of London Dry Gin – Yummy!
I live on the Aegean coast of Turkey in a tangerine grove and have so much fruit, it’s silly! I will let you know how I get on with the marmalade.

James.

]]> By: Elaine http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/comment-page-1/#comment-10589 Elaine Tue, 17 Jan 2012 03:56:11 +0000 http://dorisandjillycook.com/?p=913#comment-10589 Well, I made my very first batch and learned a lot! Taste is FABULOUS, but I think I over cooked it..it's kinda gummy. Will be making a second batch again this weekend. And BTW, 4.5 cups of sugar is PLENTY SWEET! Well, I made my very first batch and learned a lot! Taste is FABULOUS, but I think I over cooked it..it’s kinda gummy. Will be making a second batch again this weekend. And BTW, 4.5 cups of sugar is PLENTY SWEET!

]]> By: Elaine http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/comment-page-1/#comment-10577 Elaine Sat, 14 Jan 2012 05:20:51 +0000 http://dorisandjillycook.com/?p=913#comment-10577 I just put my first batch on the back of the stove to sit for 18 hours....I'm so excited! I LOVE MARMALADE! I just put my first batch on the back of the stove to sit for 18 hours….I’m so excited! I LOVE MARMALADE!

]]> By: David http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/comment-page-1/#comment-10477 David Mon, 02 Jan 2012 15:12:05 +0000 http://dorisandjillycook.com/?p=913#comment-10477 Whoops, I commented as Greg; that last comment wasn't Greg responding to himself! Whoops, I commented as Greg; that last comment wasn’t Greg responding to himself!

]]> By: Greg http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/comment-page-1/#comment-10476 Greg Mon, 02 Jan 2012 15:11:23 +0000 http://dorisandjillycook.com/?p=913#comment-10476 Greg, & Tara -- Jam and marmalade is sensitive to the size of the batch; you can't just double or triple the recipe and make it in the same sized pots; you'll get exactly what Greg got, a failure to gel. I've never heard exactly why... Something about the depth of the jam in the pot maybe? If you double the recipe, just cook it in batches. Greg, & Tara –

Jam and marmalade is sensitive to the size of the batch; you can’t just double or triple the recipe and make it in the same sized pots; you’ll get exactly what Greg got, a failure to gel. I’ve never heard exactly why… Something about the depth of the jam in the pot maybe?

If you double the recipe, just cook it in batches.

]]> By: Greg http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/comment-page-1/#comment-10351 Greg Mon, 26 Dec 2011 15:00:52 +0000 http://dorisandjillycook.com/?p=913#comment-10351 Admittedly, first time marmalader. But I chose this recipe for simplicity. I tripled the recipe, thinking economies of scale, since I was going to do the work, just make more marmalade cheer! There is a bit of an after taste from the rinds which makes me lean toward using less rind in the future. But the biggest disappointment, was teh failure to gel. I boiled for almost an hour and now cooled in the fridge, the marmalade is still a bit fluid. People do enjoy the flavor, but it didn't gel properly. I added the juice that ran from the fruits as I sliced them, was that a mistake? Or is it likely that some fruits contain more juice than others and it impacts the recipe? Admittedly, first time marmalader. But I chose this recipe for simplicity. I tripled the recipe, thinking economies of scale, since I was going to do the work, just make more marmalade cheer! There is a bit of an after taste from the rinds which makes me lean toward using less rind in the future. But the biggest disappointment, was teh failure to gel. I boiled for almost an hour and now cooled in the fridge, the marmalade is still a bit fluid. People do enjoy the flavor, but it didn’t gel properly. I added the juice that ran from the fruits as I sliced them, was that a mistake? Or is it likely that some fruits contain more juice than others and it impacts the recipe?

]]> By: tara http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/comment-page-1/#comment-9960 tara Tue, 15 Nov 2011 14:15:07 +0000 http://dorisandjillycook.com/?p=913#comment-9960 Update to my above comment: After sitting for another 20ish hours, I split the mix into two parts again, and cooked for about 15 minutes until I was sure it would all fit into one pot, then I recombined it all and cooked it until it started jelling, which was about another 5-7 minutes. After letting it cool a little, it's jelled up quite nicely! It tastes pretty darn good! Verrrry bitter aftertaste though....but I guess that's the nature of marmalade? Iv'e never had home made marmalade, so I don't really know. Update to my above comment:

After sitting for another 20ish hours, I split the mix into two parts again, and cooked for about 15 minutes until I was sure it would all fit into one pot, then I recombined it all and cooked it until it started jelling, which was about another 5-7 minutes. After letting it cool a little, it’s jelled up quite nicely! It tastes pretty darn good! Verrrry bitter aftertaste though….but I guess that’s the nature of marmalade? Iv’e never had home made marmalade, so I don’t really know.

]]> By: tara http://dorisandjillycook.com/2009/12/16/tangerine-marmalade/comment-page-1/#comment-9947 tara Mon, 14 Nov 2011 19:33:48 +0000 http://dorisandjillycook.com/?p=913#comment-9947 OK, I am trying this recipe; however, I ran into a few snags along the way, outcome of marmalade is still unknown. First of all, I doubled the recipe, so hopefully that's ok, then, after I had already sliced all my fruit, I realized that my parents still have my large stock pot, and I only have a smaller one, which not all the double batch fits into, so I added the water and sugar (oops, I wasn't supposed to add that just yet!) and it sat, covered overnight until this morning when I got a second pot from my sister. So then I (as evenly as I could) split the mixture into two pots, boiled for the 5 minutes and then recombined into one pot, and covered. They are now sitting for the 10 hours, and then I will attempt to boil them to the gelling point, but I have no idea if it will turn out with so many mishaps...If not I'm just going to go buy pectin and add some to it and cook it till it gels, lol. Will let everyone know what the outcome is, in case anyone else goofs as bad as me! OK, I am trying this recipe; however, I ran into a few snags along the way, outcome of marmalade is still unknown. First of all, I doubled the recipe, so hopefully that’s ok, then, after I had already sliced all my fruit, I realized that my parents still have my large stock pot, and I only have a smaller one, which not all the double batch fits into, so I added the water and sugar (oops, I wasn’t supposed to add that just yet!) and it sat, covered overnight until this morning when I got a second pot from my sister. So then I (as evenly as I could) split the mixture into two pots, boiled for the 5 minutes and then recombined into one pot, and covered. They are now sitting for the 10 hours, and then I will attempt to boil them to the gelling point, but I have no idea if it will turn out with so many mishaps…If not I’m just going to go buy pectin and add some to it and cook it till it gels, lol. Will let everyone know what the outcome is, in case anyone else goofs as bad as me!

]]>