Citrus Growers Forum

gdbanks · Posted: Wed 01 Dec, 2010 3:52 am

i made marmalade last year during Christmas brake at my parents house. i used a blinder to make the pieces small. i thought i worked well. though i watered it down should have used juice. that was my first ever attempt.

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tolumnia · Posted: Wed 01 Dec, 2010 12:28 pm

cjconover wrote:

Quote:

I cut up a variety of things (such as calamondins, limequats, kumquats, Page peel), add two cups of water and bring them to a boil and simmer for about 20 minutes.

Got a few questions. I have never made marmalade before.. Laughing

Peels and all? How small of pieces do you cut them in? Why soak over night, does this soften the peels?. I have some limequats that are still green on the tree, could I use these or should I wait till they turn colors.

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Cindy

Yes, peels and all. The reason to soak them overnight is to extract pectin. I quarter the kumquats and calamondins, slice the limequats into smaller pieces. I would wait until the limequats turn yellow. My wife cuts the Page peels into about one quarter inch chunks after we juice the Pages. I find that if you freeze the limequats after first halving them and removing the seeds, then thaw them slightly, you can slice them much more easily and not lose very much juice.

Darkman · Posted: Wed 01 Dec, 2010 11:11 pm

My mother in laws blood orange and satuma trees are both about fifteen years old and neither one has over a dozen fruit. She lives near Foley Alabama which is across the bay and a little south of Mobile.

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gvanzyle · Joined: 18 Jun 2009 Posts: 4 Location: South Carolina

We do marmalade with each fruit separately. Our recipe is very similar to Tolumnia's. We slice lemons in half lengthwise and then in slices because we like knowing the peel is there. So much commercial marmalade seems like mostly juice was used. Our favorite is lime made with a combination of key limes and limequats except that we got no key limes this year.