Mah-melade.

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Anyone made marmelade from SCRATCH? I'm really tempted to try it but I needed some CLEAR and SIMPLE recipe. I keep reading different things on the subject. Bah! I want something easy to begin with, so no apples that I need to undo off its *jacket*. Maybe strawberries? Shall I just cook'em and pour some sugar over it? Or is it really a very tricky thing to do?

― nathalie, Tuesday, 15 May 2007 13:19 (nineteen years ago)

The proportion of sugar to pectin (which comes from the rind/seeds/peel of the fruit) and the temperature you cook it to is important if you want things to gel. Or, buy pectin in a box and follow the directions. Freezer jam, made of berries, is easy and so tasty.

― Jaq, Tuesday, 15 May 2007 13:43 (nineteen years ago)

I make peach butter (like apple butter, but BETTER) just about every year. Peel and chop peaches, cook down so that the fruit breaks down and water is released/evaporated; whiz peaches with stick blender; add sugar and spices, then cook more until stuff is thick enough to coat spoon. Pack in sterile jars then make lots of toast for the next few months.

― Rock Hardy, Tuesday, 15 May 2007 13:48 (nineteen years ago)

January's the time for making marmalade - that's when Seville oranges are in season. I've not seen Seville oranges on sale for about 4 years though, and it makes me sad.

― Madchen, Tuesday, 22 May 2007 11:17 (nineteen years ago)

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