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Post by ndandps on Oct 15, 2013 14:17:35 GMT 1
Has anybody got a good recipe please, never made it before but would like to have ago, thanks for reading...
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Post by Deleted on Oct 16, 2013 12:29:31 GMT 1
have a look on the BBC good food website there are lots there.
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Post by Ali on Oct 16, 2013 15:41:20 GMT 1
Calling Elkay - calling Elkay. The above lady makes the most beautiful marmalade ! I'm sure she'll be along later to share her recipe
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Post by Elkay on Oct 17, 2013 15:52:13 GMT 1
Calling Elkay - calling Elkay. The above lady makes the most beautiful marmalade ! I'm sure she'll be along later to share her recipe Oops, missed this one - will look out the recipe and type it up for you. Everyone seems to like it and it is very simple to make, especially if you have a food processor. I used to cut all the pieces of orange and lemon into slices and now (I make if often)I bung it in the processor and don't worry what shape the pieces end up
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Post by mirabelle on Oct 18, 2013 13:58:51 GMT 1
I'm the Coing Queen - got hundreds of 'em.
Guess what ALL my visitors will be taking home with them? Yes Confit de Coing by the ton!!
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Post by Elkay on Oct 18, 2013 16:19:32 GMT 1
Delicious, Mirabelle, I'm hoping our neighbour will give us some coings this year Right, here is the marmalade I like - it is very simple and is from a very old book Sweet Orange and Lemon Marmalade2 sweet oranges, 3 lemons, 2.5 pints water, 2lb sugar Wash the fruit thoroughly and cut up into thin slices (I use a processor). Remove all the pips and put them in a muslin bag (I don't bother, lol. Put the fruit, water and pips into a preserving pan or large saucepan and simmer for about one and a half hours on until the contents are reduced by about half. Remove the bag of pips (I didn't put them in, lol) Add the sugar and stir until dissolved. Boil for about 10 minutes or until setting point is reached. Pot and cover in the normal way. Yield ablout 4 lbs Enjoy!
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Post by ndandps on Oct 18, 2013 20:03:06 GMT 1
Thank you all for taking the time to read my thread, a big thank you to Elkay will give I ago.
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