Comments on: Processor/Microwave Citrus Marmalade Recipe

By: Gail

Gail — Wed, 10 Aug 2011 07:21:58 +0000

Hi All,
Thank you so much for this recipe, I have made lots of jams this year, it also works well with Blueberries! But you will need to add some pectin and extra cooking time. .
Gail.

By: Mr. Fergus Foster

Mr. Fergus Foster — Mon, 10 Jan 2011 14:07:26 +0000

I have been making this recipe for three years running. It beats the commercial marmalades by a wide margin, and is so quick and easy to make.

All the commercial marmalades I have tried (lots), are so very bland and sweet that they fail to hit the spot.

By: Christine Bateman

Christine Bateman — Tue, 03 Feb 2009 12:09:05 +0000

Just wanted to say this recipe is WONDERFUL – thank you so much Margaret. It's quick and simple and does away with all that messy chopping. I made it with two sweet oranges and two lemons (the labels say "St Clements") and I'm so thrilled with the delicious, fragrant results I keep opening the jar and sniffing!

Next time I'm going to try it with grapefruit, lime, orange and lemon. One each of the first two and two each of the others weigh about a kilo so can be processed then split into two – I've frozen the chopped-up fruit in polybags for later use, when I've collected enough empty jars.

Thanks again – breakfast has never tasted so good.

Chris

By: Val

Val — Tue, 28 Oct 2008 14:07:46 +0000

I use a 13 g pack of dry pectin to each kg of sugar that I'm going to use and add it when simmering the fruit. Your problem is probably to do with the altitude and getting it to the setting point. I'd suggest that a sugar thermometer would be useful so that you can check more accurately.

By: Gillian Pearson

Gillian Pearson — Tue, 28 Oct 2008 06:45:35 +0000

I have been making strawberry jam. I have done both microwave and stove top methods and find that my jam does not set each time. I live in Johannesburg and we are 1700metres above sea level which I am sure makes a difference to some recipes (definitely breadmaking – we add more yeast!). I have been using powdered pectin but there are no guidelines as to quantity nor method of adding – I worked on 5ml : 500g strawbs … sprinkling it over the fruit during the boiling process – is this correct? I would appreciate your imput – needless to say none of my results have gone in to the bin – sometimes the 'jam' goes over ice cream or even on sandwiches ..!!!
Best wishes and I enjoy your website – it is very clear and informative – the reader is not bogged down by incidental bits of detail.
Gillian Pearson