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.
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.
Without question.
Do you keep the jars for yourself, or is there an expectation that you’ll gift some?
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.
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.
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.
That’s my favorite citrus preserve recipe too!
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.
Ooh! I haven’t made marmalade for years. Going to see if I can find some Sevilles this week.
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*.
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.
gorgeous color!
Interesting! How are the clementines prepared?
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.
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.
Love how you are expanding on this recipe.
