Dark Chunky Marmalade

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islandgirl

Dark Chunky Marmalade

In the on-line recipe it mentions adding 1 pint of the poaching liquid to the fruit pulp before simmering it for 10 minutes. However, the other 4 pints used for poaching are not mentioned. Presumably this is added back to the preserving pan? At what point please? Also, please can you re-confirm that all the orange pith is used in the marmalade, as I have just used rind in marmalade before.
Thanks!

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Lindsey, Food Editor

For islandgirl

Hello Islandgirl,

Only use 1 pint of the poaching liquid to simmer with the fruit pulp.
When you prepare the cooled oranges you just scoop out all the inside bits, as in the membrane and juicy orange flesh, but leave the pith with the peel attached. Then cut the halves in halve again before you slice them into the thickness that you like. (You need all the pith, which helps thicken the marmalade).

Best wishes


Lindsey

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islandgirl

Marmalade - further query

So only 1 pint of water, in total, is used even though it will be boiling for over 3 hours?....The Traditional Seville recipe has 4 pints in the finished product, and doesn't boil as long.....how can this be correct?
Sorry to be querying "the expert", but it does not seem to make logical sense....
Thanks!

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Lindsey, Food Editor

For islandgirl

Sorry, my mistake the recipe does say add the cut peel back to the preserving pan and that is the preserving pan that you cooked the whole oranges in so therefore the juice is all still in that pan (less the pint added to the pith).

Many apologies,

Lindsey

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Anastasia

Use it all

You need to use all the liquid

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islandgirl

Marmalade - thank you

Many thanks for the clarification, Lindsey!

 
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