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I ended up with 20 8 oz. jars of low sugar mandarin marmalade. It is a bit tart. It bites back! I love it. |
Follow-Up Postings:
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- Posted by cloudy_christine (My Page) on Sun, Nov 6, 11 at 14:49
| Wow! It's so brightly colored! Lovely. And the absolute perfect teapot! |
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| Your photos are incredible~ |
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| Jealous!!!! Big time jealous!!!! |
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- Posted by bettyd_z7_va (My Page) on Sun, Nov 6, 11 at 22:35
| Beautiful photos! Especially love the first one. Simply awesome! Betty |
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- Posted by islay_corbel (My Page) on Mon, Nov 7, 11 at 2:33
| It really is sunshine! |
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| Ditto! I'm sure it's divine! |
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| it is Sunshine!! And how fun is that teapot with the marmalade!!! yum! |
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| A long time friend gave me that teapot years ago when I was collecting teapots. I gave up the collecting a while back and weeded out all but my five favorites. This one was a keeper. I'd forgotten about it until I saw it in the china cabinet in the breakfast room while toasting the bagel so I pulled it out for a cameo appearance. :) |
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- Posted by cloudy_christine (My Page) on Mon, Nov 7, 11 at 12:11
| I love the teapot. I'd hate to count how many I have, and I don't even think of myself as collecting them. |
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| Sunshine is right. Your photos brighten up the CF. |
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| In another thread, barnmom classified herself as an artist. Here is an example why. If you look into the theory of color use, green is the complementary color of orange. That's why the "orange sunshine" pops out. That's why she is an artist. dcarch |
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- Posted by cloudy_christine (My Page) on Mon, Nov 7, 11 at 14:49
| I certainly agree that Barnmom is an artist. And the greens in the photos bring out the orange beautifully. But Dcarch, just as a point of fact, the complement of orange is blue, not green. Red is green's complementary color. |
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| I totally agree with you. I just didn't want to go into a longer comment. The exact use of complementary colors can be too mathematical, and also creates too much contrast. The slight shift gives the artistic expression of just enough emphasis. In the other thread re: Pumpkin, The color use is completely and skillfully opposite to complementary colors. The chromatic methodology in that thread is "Analog colors". dcarch |
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- Posted by katefisher (My Page) on Tue, Nov 8, 11 at 18:37
| Recipe? |
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| 9 pounds of mandarins (clementines most likely), sliced very thinly with a sharp knife. Remove seeds, if any. Sugar at about a ratio of 1 to 2 cups, sugar to mandarin slices. These were very, very sweet with thin skins and had almost no white pith. I like slightly bitter marmalade. So sugar to your own taste. You could easily double the amount of sugar I used. 1/4 cup of lemon juice. 2 packets of low-sugar pectin Mix mandarin slices, lemon juice, and sugar. Add water to cover. Refrigerate over night in nonreactive covered container. I left them for three days as I was nursing a wounded finger from slicing. Bring mandarin mix to boil in thick-bottomed pot, cook for 15 minutes, stirring often. Mix pectin packets with a cup of sugar. Add to mandarin slices. Bring to boil, boil a minute. Turn off heat, check for jell on cold plate from freezer. Pour into prepared canning jars, BWB process for 15 minutes. My yield was 20 8 oz. jars. |
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- Posted by publickman (My Page) on Tue, Nov 8, 11 at 19:48
| I'm going to have to buy another orange tree! Should I get a Mandarin, Clementine, or blood orange? I had a Valencia orange in Venice and would like to try something else, although it was a very prolific tree with fruit all year that was good for juicing. Do you grow your own oranges? I currently have a very small orange tree that came with the house and that was almost completely killed/destroyed by the previous owners' dogs. It seems to be coming back, but there was another orange tree that did not make it. I think I would very much like a tart orange marmalade! Thanks for sharing!! Lars |
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| Lars, I do not have an orange tree. I do get a large box of navel oranges from a neighbor once a year. Last year they were wonderful and all were eaten out of hand and juiced. The year before they were pithy and dry and I made most of them into marmalade. Lots of marmalade. I didn't use any added pectin and cooked it down until it jelled. The color was much darker. I wanted to speed up the process this time and keep the bright cheerful fruit color. Marmalade recipes generally call for removing all the white from inside the skins to eliminate the bitterness. I like some bitterness so I left the white inside the mandarin skins as there was very little of it. I left the white inside the navel oranges as well and it was a bit more bitter but tasty. It was nice mixed with some mustard or balsamic as a glaze for pork, chicken, and salmon. Clementines are a type of mandarin and are mostly seedless. Though I read that if they are pollinated by something else the seedless factor disappears. Blood oranges are very pretty. I'd love to make marmalade from those. I'd get whatever will grow best where you live. A couple of dwarf varieties perhaps. |
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