I recently bought a jar of seville orange marmalade. I liked the taste of it, but I hated the pieces of peel that were in it, which were not soft at all.

I know that peels are an ingredient of marmalade, but can it also be made without the peels? Or should I simply remove the peels from the final product?

Marmalade is always made with the peel, it is the major part of most marmalades. I suppose you could make a jelly with just juice and pulp. but that would not be marmalade. Kumquats are also used to make marmalade.

I have always been a jelly person, when I made my kumquat/orange marmalade this week I chop the first batch. I wasn't really sure about the "chunks" The second batch I put in the blender and use the ice crush setting and had pretty small pieces of peel and I loved it. Try it that way. You still have the peel but it is easier than trying to chop the peel really small.

i like the blinder method for dealing with the peel. makes quick work on an otherwise tedious chore.

Thanks! All I need now are some suitable fruits to make a marmelade. I don't have any sour oranges available. I did notice some flower buds appearing on my young bergamot tree, so maybe next year some bergamot marmelade?

You can you pretty much any type of citrus. My mom just bought me a Ball Blue Book that has alot of ideas that I want to try

Interesting, I have never heard of the Ball Blue Book, I have a Ball Red book. What is the Blue Book all about? - (Millet 698-)

There are two different ones. I have the paperback that is about 125 pages "Blue Book guide to perserving" 100 Anniversary Edition, It has butters, jelly, jams, pickled foods etc and published in 2010. My Mom has the hardback that is about two inches thick that has much much more in it. hers was published in 1996 (?) Both are great and have some of the same things. I think the small one has more marmalades. Paperback came from Menards and the hardback you can get at Amazon. I will have to check the out the red book

Phillip, thanks for the link. I did not know that Ball had published such a book. Ball Horticultural is headed by Anna Ball the daughter of the founder. Ball also owns Burpee Seed Corporation, plus they are a very large international plant breeder doing business in 23 countries. They publish "Growers Talks" a magazine read by most of the American greenhouse industry, and operate a very well known school in Chicago with studies in horticulture. Ball has been a good customer of ours for some time, purchasing products from us that are used in the Poinsettia industry. - Millet (696-)

Phil, I have the one you posted the link to but here is another one I found online I am think of getting. Does any one have this book?

http://www.goodmans.net/item.asp?n=BL-21400&k=BL-21400&sc=bing&utm_source=bing&utm_medium=comparisonshopping

Phillip, the link you posted is the one I have. I am wondering if they are the same but just a different cover. If you get a chance can you check the ISBN number on yours. Mine is 0-9727537-0-2. My next project is to try the Kiwi preserves. Besides recipes, it does have some usefully info.

Seeing the book shown on cjconover's post, it is no wonder I did not know of the existence of the "Blue Book". Ball Horticultural publishes the "Ball Red Book",which is about commercial flower growing, but the "Ball Blue Book" shown in cjconover's post is not from Ball Horticultural at all. Rather the "Ball Blue Book" is published by Ball Canning Jar Company, a totally different, non related company. Without knowing, I guess it must be a cook book. - Millet (696-)

The cookbook has some good canning info and some great recipes in it

Cindy