Homecook Medium Cut Marmalade 850 g

Product Information

Hold the bag over its bowl, and squeeze and pummel it until you’ve extracted every last drop of juice and gunge through the muslin. Just wash and dry them before you freeze them, use them from frozen and increase the boiling time until they’re cooked through. Purists would probably go for waxed discs, cellophane tops, and rubber bands, but I prefer the French/Italian jars with either metal lids or rubber seals and a wire clamp. Preserving sugar has even larger crystals than granulated for a slower dissolve, so lessens the need to stir and skim.

Jam sugar contains added pectin and is normally unnecessary for Seville orange marmalade due to the high, naturally occurring levels of pectin in the fruit. Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. Once the pressure is off, the lid comes off easily – don’t rush it – yes, you can sometimes get it off when it is still under pressure, if you are strong enough, but the contents will potentially spray everywhere, and they will burn. Best’ marmalade should be filled with perfectly uniform shreds, and these take time to slice, so pop on the radio and chop with patience. This makes about 7-8 400g jars but your jars will probably be all shapes and sizes and the quantity always turns out different depending how long you boil the marmalade so make sure you have slightly more than you need.With over 25,000 Great British products on offer, we have set up a new filter system to help you find the items you are looking for. Their sharp, bitter juice marries with the sugar to make a perfectly balanced, sweet but pleasantly bitter preserve, filled with fresh fruit flavour. The original recipe states preserving sugar but this is now so hard to get and twice as expensive as granulated so I would (and did) use that.

Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional.Once the marmalade has reached setting point, remove from the heat, skim off any remaining scum and allow to cool for about half an hour.

In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer.

The last lot I made took 15 minutes to get to setting point, and I checked it using the finger test, and the thermometer to be sure. However, my sister prefers it as a quick and easy way of making marmalade and I have to say the taste is pretty good and you wouldnt know it came from a tin. Muslin squares are needed for most marmalade recipes to gather the pectin-rich pips and peel into a pouch (see pectin tips below). Produced in Ireland, using our very own secret recipe, HomeCook Wonderbar is available in Milk, White and Dark Chocolate Flavour.

With so many uses the possibilities are endless, chopped into chunks to make the perfect addition to cookies and traybakes for some extra hidden chocolatey goodness or melted to create a silky chocolate sauce to use as a cake covering, dipping sauce or to mix into a batter, so delicious that you’ll have to decide who gets to lick the bowl when you’re done. Cut each one in half on a plate, to catch the juice, and with a soup or dessert spoon scoop out the inside pips, pith and all into the remaining liquid in the pressure cooker with any juice collected in the bowl.Before screwing on the lid, add wax discs, shiny side down, to the surface of the marmalade to create a seal. Picked some elderberries earlier so while the marmalade is cooking I will look for a recipe for them. I dont follow the tin instructions but peel and core three large Bramley apples, microwave until mushy, make up to about 600ml with water if necessary, but if more thats OK.