tag:blogger.com,1999:blog-6708469137721055253.post6961618423760606807..comments2023-06-05T02:41:30.466-07:00Comments on Thousand Flower Farm: Making Marmaladethousandflowerhttp://www.blogger.com/profile/10577151568516965587noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6708469137721055253.post-1498545102800652042010-01-05T11:26:22.575-08:002010-01-05T11:26:22.575-08:00ohh! it's so uncanny! i was JUST at Gatwick Ai...ohh! it's so uncanny! i was JUST at Gatwick Airport scrounging around for tiny jars of marmalade because they took away my big jar in security!!! haha. <br /><br />then when i get home i thought about making it myself, but felt intimated. i'm absolutely going to try this! i can't wait!!!sweeetheartfeverhttps://www.blogger.com/profile/05477037499163202917noreply@blogger.comtag:blogger.com,1999:blog-6708469137721055253.post-58094433170937259682010-01-03T23:19:51.908-08:002010-01-03T23:19:51.908-08:00Yeah, my cheesecloth gave up the ghost, too. They...Yeah, my cheesecloth gave up the ghost, too. They must have something sturdier in England. Of course, i've been using the same piece for probably 20 years. But I'm going to go ahead and just cook it down tomorrow and see what happens. The pectin should be dissolved in the juice. Definitely let's have a marmalade party.thousandflowerhttps://www.blogger.com/profile/10577151568516965587noreply@blogger.comtag:blogger.com,1999:blog-6708469137721055253.post-29594374202613844152010-01-03T23:02:58.116-08:002010-01-03T23:02:58.116-08:00Well, I did intend to follow Delia's recipe, a...Well, I did intend to follow Delia's recipe, and I started out just fine. But then my cheapo cheesecloth disintegrated in my hands, so the whole squeeze-the-pulp step devolved into a mucky (though fragrant) disaster. I pitched it into the trash. <br /><br />Left then with liquid of uncertain pectin content, and nice sliced-up peels, I resorted to Pomona natural low-sugar pectin. Not as elegant as using the oranges' own pectin, certainly, but a nice fall-back option. <br /><br />I used less sugar than Delia calls for, since it didn't matter anymore (Pomona pectin gells with calcium) and made sure the jars were sterile and the marmalade boiling when I filled them.<br /><br />My outcome: good-tasting but slightly grainy marmalade. I suspect the pectin is responsible for the graininess. <br /><br />Also, Delia's recipe calls for such long poaching and cooking that the orange skins become very very soft. I'm fond of keeping a little chewiness in them, so I want to revise that part.<br /><br />Longwinded post. I'll trade you tastes of marmalade!Betsyhttp://bendingtreearts.com/blognoreply@blogger.com