03-03-2013, 01:10 PM
91
Re: Jams, Jellies and Chutneys
I can now call myself an Artisan Marmalade Maker. We won an award which will be given to us on Wednesday. Of course the fact that we can put a silver roundal on our jars is exciting enough but to get an award is awesome.Daleman Cumbria www.marmaladeawards.com
03-03-2013, 01:48 PM
92
Re: Jams, Jellies and Chutneys
Originally Posted by Cookiecate
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I can now call myself an Artisan Marmalade Maker. We won an award which will be given to us on Wednesday. Of course the fact that we can put a silver roundal on our jars is exciting enough but to get an award is awesome.Daleman Cumbria www.marmaladeawards.com
I will read the site with interest 
.I have made 18 jars of tawny marmalade this year with my own recipe and it is interesting to see how other people make it.
03-03-2013, 01:51 PM
93
Re: Jams, Jellies and Chutneys
Meg, there are people from all over the world entering this festival, some who make just a few jars for themselves or people like us who make very small batches in an old fashioned way but sell to the public.I was interested to see some of the flavours. What do you put in your tawny marmalade?
03-03-2013, 02:06 PM
95
Re: Jams, Jellies and Chutneys
Originally Posted by Cookiecate
->
Meg, there are people from all over the world entering this festival, some who make just a few jars for themselves or people like us who make very small batches in an old fashioned way but sell to the public.I was interested to see some of the flavours. What do you put in your tawny marmalade?
I just use Seville oranges/soft brown sugar both light and dark/water , that's all.I use a higher proportion of oranges to other ingredients than is usual so don't need lemons for pectin.
I like the marmalade quite tart and reduce the sugar content, it does take slightly longer to set doing this though. I made three lots and they are all slightly different.
My muslin of twenty years disintegrated when I boiled it to sterilise so I am now using muslin nappies (new not used
).
03-03-2013, 02:27 PM
96
Re: Jams, Jellies and Chutneys
Originally Posted by Uncle Joe
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Congratulations Cate darlin'.
03-03-2013, 02:28 PM
97
Re: Jams, Jellies and Chutneys
Originally Posted by Meg
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Cate I just use Seville oranges/soft brown sugar both light and dark/water , that's all.I use a higher proportion of oranges to other ingredients than is usual so don't need lemons for pectin.
I like the marmalade quite tart and reduce the sugar content, it does take slightly longer to set doing this though. I made three lots and they are all slightly different.
My muslin of twenty years disintegrated when I boiled it to sterilise so I am now using muslin nappies (new not used
).
03-03-2013, 02:49 PM
98
Re: Jams, Jellies and Chutneys
Originally Posted by Cookiecate
->
I usually strain my jellies through a pillow case, in a bucket covered overnight. I make crab apple jelly and a rather nice breakfast jelly with apples, oranges and lemons it is very clear and bright to look at first thing.
for boiling the pips and pith a muslin nappy is good size , I don't think I would get a pillow case in the pan.
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