Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: Hermie on May 01, 2010, 05:05:31 am

Title: Orange Marmalade
Post by: Hermie on May 01, 2010, 05:05:31 am
Does anyone have a tried & tested recipie for orange (breakfast) marmalade ? :)
Title: Re: Orange Marmalade
Post by: Gertbysea on May 01, 2010, 05:31:32 am
This one from Karen Marsh in WA . It was in the last page of a demo book I got in Ccairns and never fails. Easy as.

1/2 kilo citrus fruit.  I always include one lemon to be sure it sets
150 mls water
400gm sugar

Slice fruit in quarters removing most of pips
Pop them into the TMX bowl and chop for 3 sec on speed 5
Add Water cook for 10 minutes at 100 degrees on reverse + soft speed
Add sugar and cook a further15 minutes at 100 degrees on reversr+  speed 1-2 until setting point is reached.

I have made many variation of this and it has worked every time. If you feel it won't set when cool then just  add some jam setter.

I guess it is the same as the on in the EDC from memory

Enjoy

Gretchen
Title: Re: Orange Marmalade
Post by: Thermomixer on May 03, 2010, 07:19:22 am
Thanks Gretchen - great little recipe  :-* :-* :-* :-*
Title: Re: Orange Marmalade
Post by: judydawn on May 03, 2010, 07:51:37 am
Then there is Chookies marmalade here (I substitute orange for the lemon)

http://www.forumthermomix.com/index.php?action=printpage;topic=2349.0 (http://www.forumthermomix.com/index.php?action=printpage;topic=2349.0)
Title: Re: Orange Marmalade
Post by: chicksta44 on December 01, 2011, 12:46:45 am
Hi Gertbysea. This might seem like a really silly question but I have never made Marmalade before and have a huge amount of oranges I want to use up. Do you peel your oranges or leave the peel on? I noticed in a few other recipes they include the peel thinly sliced to get that organe peel look through the maramalde so wasn't really sure what to do.
Title: Re: Orange Marmalade
Post by: Cuilidh on December 01, 2011, 03:21:35 am
There is no such thing as a silly question on this forum, Lisaarnold, I would like to know the answer as well.
Title: Re: Orange Marmalade
Post by: fundj&e on December 01, 2011, 09:12:09 pm
silly me i added all of the ingredients at once (note to self dont make jam at 4.30am )only realised just b4 cooking, but i managed to chop the  orange

i added a some cinnamon and used vanilla sugar + 1teaspoon of agar agar

i bought some agar agar in bali ,so cheap 0.60 for a 7 gram pkt

thanks for a perfect recipe
Title: Re: Orange Marmalade
Post by: chicksta44 on December 01, 2011, 09:17:39 pm
Fundj, my goodness. Couldn't you sleep?? You'll be tired later! Did you peel the oranges? or just cut them up and remove the seeds?
Title: Re: Orange Marmalade
Post by: fundj&e on December 01, 2011, 09:22:00 pm
yes i will need a nonna nap later on

i just cut them up and removed the seeds, i was not to fussy about removing the seeds

i freeze mine so much easier than sterilising jars
Title: Re: Orange Marmalade
Post by: chicksta44 on December 01, 2011, 09:33:01 pm
Sorry to be a pest, just want to make sure I get this right. So you left the orange peel on the orange? I was concerned the pith of the orange would make it bitter?
Title: Re: Orange Marmalade
Post by: fundj&e on December 01, 2011, 09:40:01 pm
your not a pest thats why we are all  here to help each other when we can ;D

yes leave the peel on ,  Orange marmalade  should be a little bitter, not sure if bitter is the right word  ;D
Title: Re: Orange Marmalade
Post by: judydawn on December 01, 2011, 09:40:42 pm
Maybe tangy Uni?
Title: Re: Orange Marmalade
Post by: chicksta44 on December 01, 2011, 09:54:23 pm
Great thanks! Can't wait to try this tomorrow. I have so many oranges to use up. :)
Title: Re: Orange Marmalade
Post by: achookwoman on December 01, 2011, 10:07:12 pm
If you have lots of oranges, replace the water with orange juice.  Save the peel from juiced oranges and make your own peel for cooking.  This is very nice and nothing like the nasty stuff you buy.  Also the peel can be candied and dipped in chocolate. 
Title: Re: Orange Marmalade
Post by: chicksta44 on December 05, 2011, 07:09:22 am
Thanks everyone. Made my marmalade and it's awesome. Turned out a lot better than my first attempt of jam when I first got my TMX. Used the basket to stop the spitting, added fungi's tips of cinnamon, agar agar and some vanilla paste (I didn't have vanilla sugar). Cooked it for an extra 10 mins as I was afraid it might not set like my strawberry jam. It started setting before I could even pour it out the jug, so hoping it will be ok! Also added fresh oj instead of water as per achookwoman's tip. Lovely result. Thanks for all your help. You guys are amazing.
Title: Re: Orange Marmalade
Post by: cookie1 on December 07, 2011, 06:31:24 am
I tasted my first home made candied orange peel on the weekend. I hate peel but this is really nice. I will be making my own from now on.
Title: Re: Orange Marmalade
Post by: Tam on January 27, 2012, 09:23:09 pm
Hi everyone,
AM depending on everyone's jam making expertise here........  I have 8 limes that I intend to use for this jam (also have oranges).  I don't have any lemons or jam setta but do have the jam sugar.  Should I just use the full 400gms of jam sugar?  Also, am wondering if I should add anything else........have had organic lime jam before from Foodconnect and it's delicious and thought about adding some ginger but how/when in the process.......?  Perhaps blitz it first before adding the rest of the ingredients?
Thanks in advance :)
Title: Re: Orange Marmalade
Post by: andiesenji on January 27, 2012, 10:56:39 pm
Hi everyone,
AM depending on everyone's jam making expertise here........  I have 8 limes that I intend to use for this jam (also have oranges).  I don't have any lemons or jam setta but do have the jam sugar.  Should I just use the full 400gms of jam sugar?  Also, am wondering if I should add anything else........have had organic lime jam before from Foodconnect and it's delicious and thought about adding some ginger but how/when in the process.......?  Perhaps blitz it first before adding the rest of the ingredients?
Thanks in advance :)


I can't comment about the other questions but I do candy a lot of ginger in large batches and I use "mature" ginger, not the tender stem stuff (which to my taste does not have enough flavor).

I slice and steam the ginger until it is tender enough to be candied.  Some people boil it but that also removes a lot of the flavor where steaming retains it.
After it has been steamed and is tender, you can stack and cut the slices into "matchsticks" and cut across to get tiny dice. 
This way you will not have any of the annoying "threads" that are in ginger.

I describe my entire process of ginger candying here (http://www.asenjigalblogs.com/resurrected-recipes-from-long-ago/candied-or-crystallized-ginger/).

Making lime marmalade can be tricky, sometimes the colored part of the peel seems determined to turn an ugly gray sometimes the peel is so bitter it is difficult to get the marmalade sweet enough.
I remove the colored part of the peel with a vegetable peeler then strip the white stuff from the limes - I use Persian limes which are seedless.  If you have limes with seeds you have to remove them.

For twelve large Persian limes.
You will need 1 1/4 liters of water
1 1/2 kg of sugar


I then parboil the lime peel in two or three changes of water (just enough to cover) to remove some of the bitterness.
I then cut it into very fine strips.

Meanwhile, while the peel is parboiling, I cut the bare limes into thin slices, place in a stainless steel pot with
the sugar and the water and place on high heat.
As soon as it comes to a boil, reduce the heat to a high simmer - barely boiling
by this time the peel should be prepared so add it, stir well to distribute evenly.

Continue cooking, stirring occasionally and if sugar crystals begin to form on the sides of the pan, use a heat-resistant brush dipped in water to brush them back into the mixture.

Cook for two hours then check with a thermometer.  If the temp has reached  120 C.,  spoon a little of the marmalade onto a saucer and allow it to cool.
If it is set enough to not run when the saucer is tipped, it can be ladled into jars. 
Otherwise continue cooking for another 30 to 40 minutes then test again.

If this is going to be stored for very long, it is better the process the jars in a boiling water batch for ten minutes. 
If for immediate use - within a couple of months, there is no need for this step.
Title: Re: Orange Marmalade
Post by: Tam on January 28, 2012, 02:00:29 am
wow, thank you for your detailed reply - I'm not a huge jam maker and was hoping this would be an easy way to use a a lot of limes.........maybe I should think of something else to use them for... :-\
Title: Re: Orange Marmalade
Post by: judydawn on January 28, 2012, 04:47:33 am
Tam, there are some ideas for lime recipes  here (http://www.forumthermomix.com/index.php?topic=3519.0).
Title: Re: Orange Marmalade
Post by: Tam on January 28, 2012, 10:31:29 pm
Thank you ladies.
I ended up making the Red Curry Paste EDC (plus a few extra spices to give it a bit more kick).  4 more limes to go and I'll either freeze the juice and dry out the skin or make the lime and mac nut fudge (dangerous territory here as hubby is away and I have no social engagements over the next few days where I can share the calories!!!!!)EEKS :)
Title: Re: Orange Marmalade
Post by: Cuilidh on January 29, 2012, 03:32:06 am
There's also a nice peach and lime jam recipe here (http://www.forumthermomix.com/index.php?topic=5619.0).
Title: Re: Orange Marmalade
Post by: cookie1 on January 31, 2012, 05:28:47 am
I'm trying to remember if there is a lime cake or similar in the Bidget Busters book. Will check.
Yes, Tam there is a Date and Lime cake which is rather nice.
Title: Re: Orange Marmalade
Post by: Vivaroo on June 21, 2012, 10:53:30 am
This looks like the easiest marmalade recipe.  I saw ones on the internet that were a 2 day process, don't know what that's all about!
I've acquired a bag of oranges from someones tree and hoping to turn into marmalade for the giver and folk at work.  This recipe, how many jars does it make?  Would you add a touch of cloves and ginger or am I messing with it?
Title: Re: Orange Marmalade
Post by: Reeni on June 24, 2012, 09:35:50 am
Thanks for this recipe! It is so easy, I have my second batch cooking now. Yummmmmm
Title: Re: Orange Marmalade
Post by: Vivaroo on June 25, 2012, 01:37:02 am
Reeni how many jars did the recipe make?  Thanks
Title: Re: Orange Marmalade
Post by: Reeni on June 25, 2012, 11:33:57 am
Vivaroo,

The first batch made about 2 and a bit jars, though one was a bit smaller.... This batch made 2 large jars.

 :)
Title: Re: Orange Marmalade
Post by: Vivaroo on June 26, 2012, 04:36:35 am
Thanks!  I ended up making double the recipe and got 5 and a bit jars (varying sizes).  Was a bit worried as I added the sugar that it was going over the 2 litre mark but all dissolved and came in maybe 1.8 litres.  Then I checked EDC and the recipe is the same, doubled.  I cooked it much longer hoping to make it thick.  The many recipes I read suggested long cooking first without the sugar, so the rind is very soft.  So I simmered for about an hour in a pot with cinnamon, ginger, fennel seeds & cloves, before continuing with this recipe.  My oranges had no seeds whatsoever, so I wonder if that means lower pectic therefore a runnier set?  Anyway tasted yum, I used orange juice instead of water.  My first marmalade foray!  Now I want to make  orangettes  (http://chocolateandzucchini.com/archives/2004/12/shortcut_orangettes.php)from the rind.  Will search for a TMX recipe.
Title: Re: Orange Marmalade
Post by: achookwoman on June 26, 2012, 10:58:36 pm
Vivaroo, I make these but not in TMX.   You could steam the rind in the TMX ,  but I simmer it on the stove.  When very well cooked , simmer in sugar syrup until the syrup has evaporated,  cool.  Dip in chocolate. 
Title: Re: Orange Marmalade
Post by: obbie on June 27, 2012, 01:32:02 am
My marmalade I made last week had oranges, lemons, limes. 2 batches, both were yummy.
Title: Re: Orange Marmalade
Post by: Vivaroo on June 27, 2012, 04:15:51 am
Hi ACW, didn't see your reply, I did the orangettes in the TMX after softening the skin on the stove.  They taste great but I'm not sure what the correct result should be.  Slightly soft or more crispy?  Mine are on the soft side after drying all night, but it is very wet here in SE Qld, I think drier air would help.  I'm yet to dip in chocolate and the little sugary orange strips keep disappearing.  A little time consuming but I love the idea of using up the skin that I would normally throw away.  Just the pith went in the bin as I had no need for a pith helmet  ;)
Title: Re: Orange Marmalade
Post by: achookwoman on June 27, 2012, 05:33:50 am
Vivaroo,  sounds great.  soft is good.   Should make lots as they keep well in fridge when covered with chocolate.  Un coated ,  good in cakes and fruit loaf.  Very different to bought rubbish.
Title: Re: Orange Marmalade
Post by: Vivaroo on June 27, 2012, 06:40:06 am
My kids love those sour lollies so I'm not surprised they love these sugared orange rinds.  I think lemon would be amazing too.  Nice treat without the weird chemicals.  I'm not a sweet tooth and as a rule don't buy the kids lollies (they somehow acquire them), when I taste one I'm taken aback with the ultra sweet fake chemical flavour.

So I dipped the sugared orange rind in dark almond chocolate and gave up after dipping half because I'm not patient with fiddly things and it's cold so the chocolate was hardening, so threw the rest of the strips in the chocolate and made a slab of orange almond chocolate and now I have a sore tummy because I ate too much!
Title: Re: Orange Marmalade
Post by: flavourofthemonth on July 02, 2012, 01:14:00 pm
I want to say a big thank you to Gretchen for sharing this wonderful recipe. I had a craving for marmalade as I keep seeing heavily laden orange trees around town. I don't happen to have one but ducked across the road to neighbour's empty block (we keep our horse on it) where he has several orange trees with the fruit falling off the trees. Grabbed a few oranges and came here looking for a marmalade recipe. This recipe was so easy and the marmalade so lovely. I can't wait for breakfast.  ;)

I will definately be make more batches of this one.
Title: Re: Orange Marmalade
Post by: thermo18 on July 28, 2012, 05:45:17 am
A silly question as never made before until today and excited as it worked, made 2 1/2 jars and was wondering does it go in the fridge, or can it go in the pantry also can I freeze some of it thanks
Title: Re: Orange Marmalade
Post by: fundj&e on July 28, 2012, 08:34:23 am
i freeze all my jams thermo, did u sterilise the jars ?
Title: Re: Orange Marmalade
Post by: goldfish on July 28, 2012, 08:54:43 am
How can you not love this forum  . . . .!!!! :-* :-* ;D
Title: Re: Orange Marmalade
Post by: thermo18 on July 28, 2012, 09:12:05 am
 ;D thanks yes sterilised the jar fundj
Title: Re: Orange Marmalade
Post by: fundj&e on July 28, 2012, 09:16:19 am
if  sterilised u can keep  the jars in the pantry thermo
Title: Re: Orange Marmalade
Post by: thermo18 on July 28, 2012, 09:39:04 am
Cool I didn't know that thanks, oh yeah forgot to say I really liked this and can't wait to make those sticky ribs  ;D
Title: Re: Orange Marmalade
Post by: EmeraldSue on August 12, 2012, 12:59:06 pm
(http://img.tapatalk.com/0e022a45-505b-1810.jpg)
I made two batches of this in my Thermo Chef this weekend. The only adjustment I made to the recipe was to chop the fruit for a little longer, and then cook it at speed 1. One batch was made with a large grapefruit, a small orange and a lemon, and has ended up being quite bitter. Both DH and my BIL have given this the thumbs up.
 It was so easy, that I made another batch today with mandarins and one lemon. I prefer this one as it has a lovely mandarin flavour, and as I'm not fond of marmalade, this is much milder. Each batch made 3 small jars in no time at all with no fuss. I will be making this again.
Title: Re: Orange Marmalade
Post by: obbie on August 15, 2012, 05:06:53 am
Great photo ES
Title: Re: Orange Marmalade
Post by: achookwoman on August 19, 2012, 10:46:00 pm
ES,  have you tried the 4 Fruit Marmalade?.  1 Apple and  3 citrus pieces.  It makes a sweet M armalade.
Title: Re: Orange Marmalade
Post by: Amanda on August 20, 2012, 12:43:38 am
Am I missing something - is there a recipe for candied orange peel that i can't see?

I adore candied orange peel, but haven't tried the recipe in the TMX 'cos it doesn't look right to me.

Does anyone have a tried and true one?
Title: Re: Orange Marmalade
Post by: judydawn on August 20, 2012, 12:50:39 am
Amanda, this is Chookies from her blog

This peel can be used in Cakes ,Christmas Puddings, Steamed Puddings and of course Hot Cross Buns. It is fairly time consuming to make, but then I only make it once a year and freeze it. It could be placed in sterile jars, like jam, and kept in the pantry.
Because of the sugar content, it scoops out easily when required.

Save Orange peel in plastic bag in fridge. (any amount, but I usually work with 6 or more.
Cut peel into 1/4.
Place in large saucepan and cover with water. Bring to the boil and simmer until you can easily press you finger nail into the rind. ( It is important that the rind is very soft)
Drain off all the water and when cool enough to handle, scoop out the membrane with a spoon.
Place 2 cups of white sugar into a large flat pan , add 2 cups of water and boil to dissolve the sugar.
Place the peel into the TMX bowl and Turbo once . Look in bowl to see how fine the peel has been cut. You do not want mush. I had 700g of peel and it took 4 presses of the Turbo button. The number of times will depend on how much peel is in the bowl.
When sugar has dissolved into water, tip in peel.
Stand by stove and gently stir peel into liquid.
Boil rapidly and stir when required so that peel doesn't catch and burn.
When most of the water has evaporated, take off stove and cool.
I store in small zip lock plastic bags, and freeze.
Title: Re: Orange Marmalade
Post by: Amanda on August 20, 2012, 12:58:58 am
Thanks Judy - I'll give this one a go.
Title: Re: Orange Marmalade
Post by: achookwoman on August 20, 2012, 08:14:19 am
Thanks Judy,  to the rescue again ;D

Amanda ,  well worth making.  Can use the same process, and dip in Chocolate.
Cookie has made it from this recipe and agrees that it is nothing like the rubbish they sell in the shops.
Title: Re: Orange Marmalade
Post by: djinni373 on April 09, 2014, 12:22:54 pm
I made this as I love marmalade but I found this too pithy/cloudy. Maybe it was the oranges I used ??? However it's still pretty good and DH loves it. I think next time I'll use a zester then peel the fruit (discarding the pith) and see how that turns out.
Title: Re: Orange Marmalade
Post by: obbie on April 29, 2014, 10:40:35 am
love marmalade, will make this weekend too
Title: Re: Orange Marmalade
Post by: cookie1 on April 29, 2014, 12:30:02 pm
What sort of marmalade do you think you will do Robyn? There are so many fruits available. How did your longan jam go? Was it Longans that you had?
Title: Re: Orange Marmalade
Post by: achookwoman on April 29, 2014, 10:16:16 pm
Have made lots of Cumquat Marmalade in last few days.  Have given most away as it is different and very nice.  It is the first decent crop from our tree. 
Title: Re: Orange Marmalade
Post by: pumpkin pie on October 06, 2014, 06:03:33 am
Hi all,  I love marmalade, but sometimes find it a bit bitter, so I have adapted the citrus marmalade in the EDC book. pg 146.

I peel the fruit first and use the peel only, and then I juice the fruit. Only time the juicing bit can be a bit tricky is when using manderins, they don't seem to have a solid pith, as do the other fruit to hold onto as you juice them.

I then put the fruit peelings into TMX and chop until they are as fine as I am wanting, everyone will be different here, but I prefer mine small.  I then add the juice and the quantity of water stated in the EDC book, and follow the instructions as per EDc.  The only thing I find is that the final cooking time is about 40min. 

Bottle as you would usually, and then when almost cool, tip the jars upside down to mix the fruit in, as this marmalade is not as dense, due to not having all the pith, and the fruit settles a bit to the top. Even if you don't turn the jars, it doesn't matter, you have a nice citrus jelly on the bottom.

Another hint, if I get too much fruit given to me, and am a bit short of time, I do the first process, eg peel, chop and juice the fruit, and then put it in a zip lock bag in the freezer.  when I have a spare moment, I can take it out and know that I have 1 portion of fruit ready to go.
I hope some of you may find this helpful. Cheers Monica


Title: Re: Orange Marmalade
Post by: Cornish Cream on October 06, 2014, 08:43:17 am
Thanks PP for your marmalade tips. :)