Robertson’s is much sweeter, but it was my gateway marmalade. The recipe I use is an old English one which I have tweaked over the years. Honestly, the Big J and I have tried many different brands, but the homemade one really is that much better.
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I thought you meant you really could not find any Seville orange marmalade commercially!
I see several imported brands around LondonOnt and Toronto. There is an Oxford marmalade that is less sweet. I’m blanking on the brand.
I have made it once.
Robertson’s Seville is good enough for our house, and sometimes I buy FarmBoy’s house label regular orange marmalade, or various European orange marmalades.
That was our “go to” until I got it into my head to try it myself. There was no turning back.
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These are the other 2 we have tried
Those are both good, as are St. Dalfour and Bonne Maman. It’s not that the other marmalades are bad, it’s just that the homemade one is better.
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Without question.
Do you keep the jars for yourself, or is there an expectation that you’ll gift some?
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That’s our year’s supply. I’ve given some away in the past but we’ll go through them. We’ll often have toast and jam instead of cakes or cookies with our coffee.
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I typically prefer the Hero, Darbo and Schwartau brands to Bonne Maman.
This summer I made a lot of jam (freezer jam, I don’t trust my canning skills). I’ve only started buying jam again recently.
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This is making me deeply regret not making any citrus preserves this year. I might need to rectify that.
I have been making Rosemary Three Citrus Jamalade from our annual citrus deluge
I’ve got this container to use,
but I still have some jamalade and orange jam from last year.
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That’s my favorite citrus preserve recipe too!
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Lovely!
You reminded me of my maiden marmalade adventure of the pandemic, the yield of which is still in jars because all the marmalade lovers (of which I am not one) keep forgetting to eat it.
Maybe I need to use it up in baking.
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Ooh! I haven’t made marmalade for years. Going to see if I can find some Sevilles this week.
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Blackberry jam using lemon verbena sugar.
About half pound of berries and 40% verbena sugar, I gave it a few squeezes of Meyer lemon at the end of cooking. This is looking like it will have a firm set, it was brought to 217*.
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Besides being such a lovely color, this Clementine cranberry jam is delicious.
60% clementines, 40% cranberries, 50% sugar. Splash of Clément rum liqueur and pinch or so of citric acid.
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gorgeous color!
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Interesting! How are the clementines prepared?
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I blitz the clementine pulp in the FP along with the cranberries, add the sugar, blitz again until totally smooth. If using just clementines, I just blitz the pulp and sugar. For the clementines 40% sugar.
@Stef_bakes originally posted a Clementine recipe which got me started.
Thank you! I think I found it.
I still have some of this season’s citrus, (mostly Meyer lemons, and what I call tangerines), and last seasons jam!
I found this useful.
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Not sure how I missed this expansive thread. I’m not a home canner but I do sometimes make jam out of berries like raspberry and blackberry. I cook on the stove with water and some sugar then smoosh (that’s a word, right?) through a sieve until only seeds remain (eta - I mean, no seeds in product, just in sieve), then cook again with additional sugar until it hits the softball stage so I don’t need pectin.
Family likes it but it’s a super simple prep, maybe not as good as more complex recipes. I also use a fair bit less sugar than commercial preps of the same berries.
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