Hello to any other marmelade obsessives out there.
The Haelan centre in Crouch End ordered some for me, and they've just come in.
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How much were they? We normally get them from Riverford...
40p for 100 g - a weird way to quote but it's because of their till. I got just over 3 kg and it was a bit over £7. Not bad for a year of perfect breakfasts.
Thanks for the heads up. I read the other day Seville oranges are apparently available from November, but it I only because we are fickle and demand them in Jan that we do not see them early. (Work that one out...)
I just went onto the Riverford website to how much they are. They are a bit more expensive, but there is a nice 3:30 min video on making marmalade that may be of interest with a few technique tips...
I think the November/January thing must be because of Xmas. Easier to get all that Xmas work out of the way before tackling marmelade. I'd rather have the oranges fresh though.
I don't like his method! Thanks for the link though.
What do you not like, and what is your preference out of interest?
Whoops sorry. I find it far easier to cut the rind into small pieces after the orange quarters have been simmered for 1.5 hours. And his muslin bag's a bit too much work for my liking.
Waitrose in Holloway has them £2.49,(79? Can't remember) Kilo. Just made 2 batches. I always add a grapefruit per kilo - gives a brighter colour and flavour.
Hm, interesting. Do you add a lemon, too? I do. I might try your grapefruit thing, equivalent to 2 or 3 lemons I suppose.
Haven't used lemon except once when I made 4 fruit with leftovers - worked fine. I think the grapefruit works because I don' t match its weight with sugar so gives a slightly less sweet result, which we prefer. A big one per kilo of oranges so probably 3 lemon equivalent - this year grapefruit quite small so I used one and a half. And I'm amazingly lazy so I use the food processor after simmering whole. And I don' faff with muslin just boil the pips in a small saucepan for a few minutes and strain liquid into pan. I suspect there are as many recipes as marmaladers...
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