Author Topic: Chookie's Lemon and Carrot Marmalade  (Read 35870 times)

Offline judydawn

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Re: Lemon and Carrot Marmalade
« Reply #15 on: November 29, 2009, 11:25:09 am »
No, it's not you, definitely me.  I dirtied another jug unnecessarily.  I'm no good at guesstimating either.
Judy from North Haven, South Australia

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Offline achookwoman

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Re: Lemon and Carrot Marmalade
« Reply #16 on: November 30, 2009, 01:56:01 am »

I find I don't have to be scientific with the amount of sugar.      Judydawn, it is not necessary to accurately measure the sugar.  just boil it a bit longer if it is a bit runny.

Offline cookie1

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Re: Lemon and Carrot Marmalade
« Reply #17 on: December 01, 2009, 08:54:22 am »
I've never been a fan of marmalades but I may give this a go. It sounds interesting. I should imagine the taste would be rather nice.
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Offline achookwoman

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Re: Lemon and Carrot Marmalade
« Reply #18 on: December 01, 2009, 10:07:57 am »

I some times use this marmalade , heated and served as a sauce over that flourless orange cake.   Also use it under steamed puds .

Offline Very Happy Jan

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Re: Lemon and Carrot Marmalade
« Reply #19 on: December 09, 2009, 08:45:55 pm »
I made this last week and the flavour is lovely but my lemons must have been packed with pectin because I can almost cut it into squares!! ;D ;D
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Offline judydawn

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Re: Lemon and Carrot Marmalade
« Reply #20 on: December 09, 2009, 10:37:59 pm »
My orange/carrot batch was very thick too VHJ so next time I am going to follow Chookies recipe to the letter, not add the jam setta and not cook it on varoma temperature for the extra 10 minutes like I did. Not being a jam maker I thought it was too runny at the end of the cooking time but didn't realise it thickens up when it gets cold.  Lovely marmalade though & spreads quite easily on toast so not a problem.
Judy from North Haven, South Australia

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Offline judydawn

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Re: Lemon and Carrot Marmalade
« Reply #21 on: December 21, 2009, 07:46:34 am »
Made the orange/carrot version again today for a hamper. Followed the recipe (without using jam setta) but only used 550g sugar and cooked it on varoma for the last 15 minutes. I left the MC off the whole time but put the steaming basket in place to stop spashing.  It was even better than last time. I may have mentioned it somewhere else on the forum but I used a cup of my last batch with some sambal oelek (could use fresh chillies), added 12 chicken drumsticks and cooked them in the weber for 45mins - Yummo.
Judy from North Haven, South Australia

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Offline I Love Bimby!

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Re: Lemon and Carrot Marmalade
« Reply #22 on: December 21, 2009, 08:45:42 am »
You've been busy JD!  :o Thought you were taking it easy ;) :-*
I wasnt sure about this recipe but reading the reviews I might give it go.
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Offline achookwoman

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Re: Lemon and Carrot Marmalade
« Reply #23 on: December 21, 2009, 09:04:41 am »
Please give it a go.   Sorry if this sounds like self promotion,  But I have just sold a T.M on the basis of this recipe alone.

Offline I Love Bimby!

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Re: Lemon and Carrot Marmalade
« Reply #24 on: December 21, 2009, 09:40:38 am »
Good going!  :-* 8)
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Offline judydawn

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Re: Lemon and Carrot Marmalade
« Reply #25 on: December 21, 2009, 10:59:49 am »
I can certainly vouch for it but haven't tried the lemon one as yet.  Everyone who comes tries a spoonful of my sour orange one and they all love it.
Judy from North Haven, South Australia

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Offline Thermomixer

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Re: Lemon and Carrot Marmalade
« Reply #26 on: December 21, 2009, 12:38:17 pm »
Please give it a go.   Sorry if this sounds like self promotion,  But I have just sold a T.M on the basis of this recipe alone.

Good work Chookie - didn't even know you were a consultant   ;) ;) ;) - it is a great recommendation though  :-* :-* :-*
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Offline andiesenji

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Re: Lemon and Carrot Marmalade
« Reply #27 on: December 21, 2009, 06:40:30 pm »
As noted above, sometimes it is difficult to know how "set" a marmalade or jam is prior to ending the cooking cycle.

I keep a stainless steel pinch bowl (small saucer) on top of a saucer of crushed ice next to where I am cooking and to test just drop a spoonful onto the dish and immediately invert it.  If the material doesn't run or drip, the jam or marmalade is done!
If I want a "looser" or runny product, I watch for it to track slowly across the dish. 
If it runs too rapidly and drips off the edge, I know it requires a bit more cooking time. 

I've been using this method for years and find it works better and takes less time than anything else. 
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Offline chocdoc

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Re: Lemon and Carrot Marmalade
« Reply #28 on: December 22, 2009, 04:19:16 am »
As noted above, sometimes it is difficult to know how "set" a marmalade or jam is prior to ending the cooking cycle.

I keep a stainless steel pinch bowl (small saucer) on top of a saucer of crushed ice next to where I am cooking and to test just drop a spoonful onto the dish and immediately invert it.  If the material doesn't run or drip, the jam or marmalade is done!
If I want a "looser" or runny product, I watch for it to track slowly across the dish. 
If it runs too rapidly and drips off the edge, I know it requires a bit more cooking time. 

I've been using this method for years and find it works better and takes less time than anything else. 
So much easier than running back and forth to the plate sitting in the freezer!  Brilliant Andi.

Offline meganjane

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Re: Lemon and Carrot Marmalade
« Reply #29 on: December 22, 2009, 07:38:28 am »
My mum used a saucer with some metholated spirits in it! She used to drop the jam into that and same thing, if it set immediately, it was ready.
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