Tangerine marmalade

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Wendy

Tangerine marmalade

Following an American recipe I attempted to make some tangerine marmalade, unsuccessfully. The recipe called for 18 or 3lb tangerines, 6 cups water and 4 cups of sugar,I have a set of US cups so the proportions were OK. I also added Fruttapec 3:1. I followed the instructions but it would not set and today it's more like a syrup. Is there any chance of salvaging this or shall I use it as a sauce?

Thanks

Wendy

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Anastasia

Lemons

Take the juice of 3 lemons , add to the marmalade . Bring to a rolling boil , test after 5 mins , this should work .

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Nenna

Lemons

I wouldn't know how to rescue your marmalade I'm afraid but for another time when you use your CUP measures, are you aware that the cups used for dry ingredients are different measures than the ones used for liquids. I have a lot of American recipe books and I learned this from using them for lots of baking.

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Welshcookie

Cups

Not in my experience, I have to say.

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Nenna

Cup measures

Sorry, what I should have said, is that although the comparative measurements are very nearly , if not the same , the cups used for the actual measuring are different. The cups for dry ingredients are usually metal with a straight rim that can be filled to the very edge whereas the cups for liquids are advised to be glass with a spout with the measurements on the side. It might seem a small difference to us here who are used to weighing out our ingredients but if you don't have a scale, which many in the USA still don't, they rely on the cups and they way they use the cup can result in a different amount each time they use a recipe!
Again, sorry if I have caused confusion.

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Thistledo

Tangerine marmalade

Hiya Wendy. Can only suggest you bring the whole mixture back to the boil and boil rapidly until the marmalade reaches the required temperature, or a little on a cold saucer sets. I have a sugar thermometer and it comes into its own with marmalade. I do think the suggestion of adding lemon is a good idea. Did you put the pips in a piece of muslin to put in with the mixture initially? The pips contain the pectin, without which the marmalade won't set.

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Wendy

Tangerine Marmalade

Thanks Anastasia for the advice, going to buy some lemons today and will post the result. Also will I need to re-sterilise the jars? Can it be used straight away, the recipe says can be refrigerated for a month or frozen for six? Sorry for all the questions, it's my first time at making marmalade.

Thistledo, yes, I put the pips in some muslin to extract the pectin.

Nenna, my measuring cups are without a pouring lip.

Fingers crossed for tangerine marmalade today or tomorrow!

Wendy

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SonyaK

Cups

Australian recipes use cups a lot, but no different for liquid or dry ingredients.
1cup Australian is 250ml, whatever it is, wet or dry.
And none of my cups have lips, either.

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Welshcookie

Cups

I think Nenna inadvertantly added complexity to simplicity.

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JAMES

Cups.

Although US cups are not the same as OZ cups either. I have an Oz Woman Weekly cook book and there is a warning about it in the info at the start, not to use US cups as they are different to Oz ones.

I do really dislike the cup system though. Why people cannot just weigh out a few ingredients accurately I simply do not understand.

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Wendy

Tangerine marm - result

The addition of the lemon juice worked! I now have 2 x 500ml jars of marmalade. It's a bit softer than normal marmalade and husband is looking forward to some toasted homemade bread and marmalade tomorrow.

Thanks for all your help, Anastasia and Thistledo. I did re-sterilise the jars just in case.

Wendy

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Thistledo

Tangerine marmalade

Yes Wendy, you will have to resterilise the jars.
My 5-fruit marmalade, which I've been making for years, doesn' require refrigerating at all, least of all freezing. I always make double quantity to the recipe and the jars look lovely lined up in my pantry. I wonder if it's something to do with the tangerines that you're advised to refrigerate. We don't see too many marmalade recipes using tangerines.
Good luck.

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Wendy

PS to tangerine marm

Oops, I've just noticed that my 2 x 500mljars are actually, 1 litre! so I have 2 x 1000ml jars!

The tangerines came off our neighbour's tree and although I like them being given two carrier bags full is rather more than we could eat!

I might make some more after this batch has been tasted.

Wendy

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jon

Cups

Agreed SonyaK. The volume does vary from country to country (eg. a std US cup is approx 237ml) but within that country's definition, it is the same volume for wet and dry ingredients.

Perhaps the complication someone is thinking of is one that comes in when trying to convert between cups and weight (which I think would be more common with dry ingredients). The density of the ingredient is needed for the calculation.

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Anastasia

Great

Glad to know it all came good in the end .

 
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