Wednesday, 21 September 2005 - 00:22 BSTName: Joanna
I did make marmalade once about 45 years ago. It was not a success so I didn't try again. However your spreads sound delicious, so maybe I'll give it another go.
My mother was a dedicated jam-maker at the end of each summer. Seems to me that she had quite a few rules and tricks...none of which I know anything about, unfortunately.
What happens to the lemon marmalade with gin? Does it ferment up to about 40 proof, making subsequent breakfasts very festive? :-)
Wednesday, 21 September 2005 - 11:10 BSTName: Tessa
The heat usually evaporates all the alcohol away. However, the flavour remains and needs a while to permeate through.
Jam is very easy to make but you must measure the liquid carefully. Follow the guidance for the fruit, which should be barely ripe. If the fruit is riper, you may need to reduce the liquid slightly. I usually add some lemon juice (included in the measure of liquid) as this enhances the flavour of any fruit and also helps in the setting. One exception is gooseberry jam as gooseberries are very high in pectin. Use ordinary preserving sugar unless the fruit is low in pectin (strawberries, cherries, pears, rhubarb) when you can either add even more lemon juice or buy preserving sugar with pectin included.
As the liquid evaporates from your jam, the temperature rises. This is one reason why too much liquid can spoil a jam because you have to boil it too long. I think a sugar thermometer is essential as this takes away the guess work and you know that it is ready when it reaches the jam mark. If it gets too hot, the jam will start to crystalise and there's not much you can do after that.
Try the Mamade - it is so easy. Add the juice and zest of at least half a lemon - it definitely improves the flavour and the set. If you want to add whisky or brandy, do it when the pan is off the heat at the last minute or add to a jam jar if you want some of both. Have fun. :-))
Thursday, 17 November 2005 - 10:09 GMTName: Robert
Yesterday I made some Mamade Orange Marmalade.
Added juice of lemon and half a glass of whiskey.
My question is: don't you find it too sweet using 1.8 kgs of sugar? I used 1.3 kgs but it is still too sweet for me. (It also did not set so well; that could be due to too little sugar or temperature. Didn't use thermo - too lazy!).
What are your thoughts on that?
PS. Can is 850 gms. Add half again water gives 1225 gms. On 50:50 fruit-sugar rule, that is 1225 gms sugar.