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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 2, 2008 - 07:46pm PT
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This year's marmelade-making expedition has now concluded. The technique used was much the same as last year, although I used some non-Seville oranges (= lighter colour), and made a larger quantity. Total 12 Seville oranges, three Navel oranges, six lemons, and two limes.
I make it at my father's. He lives on his own now, and as it's a three+ day process, it's a good way to visit and help him with chores a bit too. Plus use up citrus fruits lying around, that he won't use. He provides feedback during the process - he used to make marmelade himself.
Today the sun came out, and this is what you see from his porch:
Vancouver's north shore mountains and downtown. They're visible several times each month during the winter. We don't quite have snow in the city now, but there's lots on the mountains, and very high avalanche risk at the moment.
I'll post some creative photos tomorrow, but here is the current crop, with a quality control inspector. 37 jars altogether, about 11.5 litres. Loki always seems interested in things that are orange.
Here is one small jar from each of the last eight years, from 2001 (left) to 2008 (right). I keep them for no particular reason. The colour varies depending mainly on the proportion of non-Seville oranges used.
I'll try to get a photo of them backlit in the morning sun on Sunday - it should bring out their varied hues better. Fiery gems on the windowsill.
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Ghost
climber
A long way from where I started
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We made marmelade the same day Anders did. Slightly different recipe -- we use both Meyer and regular lemons in addition to the Seville oranges.
Our cat, however, is completely indifferent to both the process and the result.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 3, 2008 - 11:41pm PT
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Here are a few more photos.
The crop, backlit in the morning sun - lots of nuance.
Inspection.
Supervisors, relaxing from hard work - my father and Emma the chick magnet, wearing one of the vests my mother knitted for her.
A pyramid of marmelade:
And one for Chris Mac.
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Toker Villain
Big Wall climber
Toquerville, Utah
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I thought this was a poorly spelled Dolomites TR.
(kidding. the stuff is too gooey sweet for me.)
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Ghost
climber
A long way from where I started
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Hey Anders, my cat says she's gonna kick your cat's ass. She says any cat that looks like a jar of marmelade is a pussy.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 4, 2008 - 03:02am PT
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Well, Werner, it took a year, but finally a nibble. I hope you're not mad at me.
(LEB: see second post on thread.)
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Steve Grossman
Trad climber
Seattle, WA
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Time to muster up a steaming heap of crumpets and you're off! Great thread and even better Marmelade! It is a rare individual that doesn't love the stuff.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 4, 2008 - 05:45pm PT
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Ron - you might like it. It's fairly strong, as the Seville organes are quite tart. If I see you later in the year, you can give it a try.
LEB - SuperTopians are very forgiving, and put up with all sorts of non-climbing stuff. (More accurately, ignore it.) Although a few seem interested, marmelade recipes might be pushing it. There must be a marmelade forum/website around somewhere.
Ghost - Loki is a froshous tigress, and she can kick your wussy pussy's behind any day!
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L
climber
A Big Puddle on the Coast of CA
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Anders--Gorgeous colors in your windowsill! If ever you need a taste-tester, please let me know.:-)
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 4, 2008 - 06:44pm PT
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The marmelade on the windowsill always reminds me of the words from a fine tune by Crosby, Stills, Nash & Young, written and sung by Graham Nash.
"Such a cosy room
The windows are illuminated
By the evening sunshine through them
Fiery gems for you."
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 5, 2009 - 11:50pm PT
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It's that time of year again. The crop was gathered, ready for creative action.
A little more than usual this year. On the right, 14 Seville oranges. Then in the middle, three supersize if not obese Florida oranges. Then lemons and limes, for variety. On the left, five of the famous Santa Barbara jstan oranges, which have been patiently waiting in the freezer since September, for the big day. (OK, I cheated and ate one.)
The orientation of the oranges should not be taken to imply anything about their political character, but it is rumoured that consumption of jstan oranges may lead to bagpipe playing.
So, after a few hours with sharp knives, here's the first step done.
It's interesting that the limes are a bit tougher than the others. Their skins don't seem to get as chopped up by the blender.
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Ed Hartouni
Trad climber
Livermore, CA
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hey Mighty Hiker...
...I've got a 10 foot tall orange tree (Washington navel) full of oranges, and a Eureka and Meyers lemon tree with lots of fruit on them too...
...next year remind me that you make marmelade (sounds like juice squeezed from old teachers)... I can set you up with good produce...
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Dirka
Trad climber
SF
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A fine TR., Keep them coming. Is that a Maincoon cat? North America's largest breed. We have had two of them over the years; one of the best old-souled beings around.
Get this. The first cat I ever grew up with was a 22'lb Maincoon named McKinley.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 12, 2009 - 01:53am PT
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Finally done.
Nine 1/2 litre jars, 24 1/4 litre jars, about 11 litres total. They need only pass Loki-inspection now - she is most interested in things that are orange.
There are few things more satisfying than hearing the 'plink' as the jars seal themselves, after being boiled. Although a trophy shot or two isn't bad either - maybe more in a day or two.
Ed: Maybe we can arrange a trade or something at the FaceLift.
A Norwegian forest cat (skogskatt) is very much like a Maine Coon Cat. Large, long haired, sociable beasts. Some neighbours had one once. Loki is quite small, so can't be either. I got her from a shelter, so don't know her ancestry.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 12, 2009 - 11:42am PT
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Maybe...But you know what that would mean.
Must not torment Tami for magic word...
I was going to give Ed some marmelade when he was here in January, but as he only had hand luggage figured that Homeland Insecurity really didn't deserve it.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Mar 16, 2009 - 06:34pm PT
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The last photos for this year.
One jar from each of the last nine years, on the windowsill.
This year's production. (Plus eight half liter jars which I couldn't fit in.)
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Wayno
Big Wall climber
Seattle, WA
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Mar 16, 2009 - 07:33pm PT
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Hey Anders, can one make a good marmalade with grapefruit? I have a bunch of them. I can only drink so many greyhounds. Recipe?
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Ghost
climber
A long way from where I started
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Mar 16, 2009 - 07:39pm PT
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Wayne: I like to put grapefruit into my marmelade. Usually a mix of Seville orange, lemon, and g-fruit. I don't know what straight g-fruit marmelade would be like.
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Wayno
Big Wall climber
Seattle, WA
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Mar 16, 2009 - 07:46pm PT
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David, I also have about ten mandarin oranges. Send me a recipe. Do you want some grapefruit?
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Mar 16, 2009 - 08:02pm PT
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You can make marmelade with almost any citrus fruit. The cooking times and proportions would vary, e.g. the length of time you have to boil it, the amount of sugar to add, etc.
I even have a jar of tomato marmelade - my niece was in Kenya last year, and got me some. Tomatoes are acidic enough that it works, though the jar I have also has grapefruit and lemons. It doesn't say anything about pectin, though I wouldn't be surprised.
I only have a general recipe written down, with rough instructions. A lot depends on learning and experience - the key judgment is when it's boiled enough (seeds in) to have enough pectin, and then when it's boiled enough (seeds out) to be boiled down to make a gooey but not too firm jelly.
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