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Wayno
Big Wall climber
Seattle, WA
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Mar 16, 2009 - 08:26pm PT
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Ahah! That makes sense. So the pectin is in the seeds. Do you remove all the segment skins along with the peel, and use just the pulp and seeds, maybe some zest and then add sugar? Boil for how long, remove seeds and boil more?
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neebee
Social climber
calif/texas
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Mar 16, 2009 - 08:36pm PT
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hey there mighty hiker.. say, this looks really nice... your marmalade collection... sure shines in the window...
someday, when i can... i would like to do this too...
thanks for the share... :)
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Mar 16, 2009 - 10:56pm PT
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Pretty much. It's a three day process.
Day 1: Squeeze juice out of fruit, remove seeds, chop up rinds and skins. Put juice and skins and water in a big pot. Put seeds in small bag, which sits in pot.
Day 2: Boil for about two hours, with seeds in. Remove seeds, add sugar.
Day 3: Boil some more, until the consistency is just right, then jar.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 1, 2010 - 01:48am PT
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Work on the 2010 batch of marmelade has begun, and it looks promising.
You see here the unsuspecting fruit, little knowing the fate that awaits the innocent citrii. Seville oranges, oranges, lemons, grapefruits, even some of the famous Leichtfuss limes ("If it's a Leichtfuss - it's a lime"). A little lower proportion this year of Seville oranges.
A close observer will note that space aliens, or possibly the illuminati, have arranged the fruit so as to spell out a message. Possibly one of the local cryptozoologists can interpret, but as best I can make out, it says "Klimmer, you are an..."
Soon, the message was scrambled, perhaps even beyond Klimmer's ability to read it.
(Graphic scenes involving sharp knives, juiceshed, and grinders omitted so as to protect the viewers' delicate sensibilities.)
Next: Bubble, bubble, boil and trouble - no witch required.
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Ghost
climber
A long way from where I started
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Hi Anders
I've been waiting for you to resurrect this annual thread. We celebrated the 2010 Seville orange crop with a marmalade fest last weekend.
Mmmmmmmmmmm Good!
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Steve Grossman
Trad climber
Seattle, WA
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Having sampled the marmelade in question, I wholeheartedly endorse the process!$$$$$!
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Ghost
climber
A long way from where I started
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but I'm not sure if the sugar negates the potential of botulinium bacteria forming...........anybody?
Death by osmosis. Put enough sugar in a solution and cells rupture.
Dunno if I qualify as "anybody", but I live with a molecular geneticist who says stuff like that about sugar and osmosis. And we do marmalade and jam and stuff and we didn't die yet.
Well, us not dying may have more to do with the fact that blood alcohol levels above a certain point are inhosptitable to botulinim toxin.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Aug 5, 2010 - 12:52am PT
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I've never made marmelade out of tomatoes, or preserved tomatoes. Although I've seen tomato marmelade.
Anyway, with a thread about ice cream and one about marmelade on the front page (the latter making a surprise reappearance), I wonder how say vanilla or chocolate ice cream would go with marmelade topping?
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hamie
Social climber
Thekoots
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Hey Anders
"citrii", an interesting new word. I believe that the correct Latin plural of citrus, in the nominative form, would be citri, with a single 'i', but then only if it is the subject of the sentence. In this case, where it becomes the object, the plural accusative declination of "citros" would be more correct. Just thought that you would like to know!!!!!!! Cheers H.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Aug 5, 2010 - 02:37am PT
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Thank you!
Hey, it's all Greek to me. So to speak. Being a colonial, I had limited exposure to Latin. It's fortunate that we have not one but two graduates of Marlborough here, to keep us in line.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 24, 2011 - 01:42pm PT
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The 2011 crop. Spectroscopic quality assurance inspector in background, with her cleverly-disguised assistants perched in strategic locations.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 24, 2011 - 04:34pm PT
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The hard-working inspector. Tami claims that the "M" on her forehead stands for mischief. Jennie has another theory.
Preliminary inspection. Camels included so as to show solidarity with Arab peoples.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 24, 2011 - 04:54pm PT
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I usually make the marmelade at my father's, as he used to make it himself, and likes to help out. He likes the company, too. Anyway, there's always some left over that goes into a bowl in his fridge. For quality assurance testing, of course. It's very flavourful if eaten while still warm. Almost sinful.
Is a kumquat a type of citrus fruit? Maybe I can try mixing some in next year - usually it's about 2/3 Seville oranges, a few lemons, a few limes, and miscellaneous ordinary oranges, grapefruits, etc.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 24, 2011 - 09:25pm PT
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One jar from each of the last ten years or so, with inspector. I've been making marmelade for about 15 years, before that my father (sometimes) did, and long ago my great uncle did.
The older jars are on the left - they contain a higher proportion of Seville oranges, which makes them darker, plus have had time to age. I wonder how they'd taste now?
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 25, 2011 - 02:43am PT
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Bump for kitchen chemistry, and cuisine.
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Steve Grossman
Trad climber
Seattle, WA
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We just finished a small jar of Troll marmelade that had been hiding under the bridge mix for years.
Thanx Anders!
Now go back and replace all of you photos in the OP...
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