Squeezing out pips, orange marmelade

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Jeremy Royston

Squeezing out pips, orange marmelade

In making some Seville Orange marmelade one has to squeeze out the pips, see http://www.deliaonline.com/recipes/cuisine/european/english/traditional-seville-orange-marmalade.html
The suggested method of squeezing the muslin bag of pips between two saucers is rather messy, and not very effective. I tried putting the bag in a potato press, then squeezed hard. This gets the pectin out quickly, is very effective, and with a lot less mess.
Jerry

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Janice

Marmalade pips

Thanks for the tip Jeremy. I plan to make some marmalade very soon, so will try that.

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Tompeters

Squeezing pips

Jeremy, what's a potato press? Not part of the Murdoch empire, I hope?

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Jeremy Royston

Squeezing out pips, orange marmelade

You asked what a potato press ist - though I can't quite see the connection with Murdoch. You'll see pictures of such equipment at http://www.google.de/search?q=potato+press&hl=de&tbo=u&rlz=1C1GGGE_deDE391DE393&tbm=isch&source=univ&sa=X&ei=cu8VUcy3D6eF4gSjxIHYCw&sqi=2&ved=0CEIQsAQ&biw=1225&bih=626
They're much the best way of making potato puree. Faster and more uniform than using a fork, and the result isn't slimy, as with a blender
Jerry

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Tompeters

Squeezing pips

Thanks, Jerry. I use a masher myself. The Murdock thing was my feeble attempt at a joke.

 
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