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I think I just re-invented marmelade with a bold crazy twist.
This is for home canners who already know how to make lemon marmelade.
This is for a 12 lemons recipe yielding about 5 liters (quarts) of marmelade.
Before the last boilling, just add 300 grams (10 onces) of chopped cranberries and a table spoon of pulverised green pepper.
This stuff is awsome!
I gotta get out more...
This is for home canners who already know how to make lemon marmelade.
Yeah, it would help if I had the slightest clue... Had you thought of adding Marmite in there as well, but decided not to risk it? You could have marketed it as "marmelite"!
Sounds delicious, in any case!
Sadly, I'm down at Thérèse's level for my pâté chinois, so making marmelade is probably beyond me!
Sadly, I'm down at Thérèse's level for my pâté chinois,
Aïoye tabarnak!
Buy the best marmelade you can, open the jar and gulp a few table spoons. Pour the rest in a microwavable bowl. Add 5 chopped cranberries and a very very light pinch of ground green pepper. Mix the stuff singing happy birthday twice.
Cover the bowl with a plastic film and nuke it twice for 5 minutes in the microwave oven.
Pour the concoction back in the jar and fridge it for 12 hours.
Bon appétit, Thérèse. :)
YUM!
I know Brits are not really renowned for their gastronomic skills...
That's sad. Im really disappointed in you, Macguru. Your culinary history is lacking somewhat..;-)
Syzygy
Must be the french canadian part of you that extended my antennas. Crooked atoms.
Try half the pepper in the mix at first and taste it after the frozen plate test while the marmelade reaches 250 F.
Green pepper is key in this recipe and dosage is up to personal preferences.
I swear this stuff is crazy!
Im really disappointed in you, Macguru.
Syzygy, since your not one of my clients, I will sleep well tonight anyways. ;)
I didn't realise you where a meat boiler covering his gaffe with mint sauce... :(
:)
Whoah! You fuel with this in the morning on your toasts?
I suddenly feel like a whimp.
It's just like my trick is suposed to taste like marmelade, not rocket fuel. :)
I think it might be an acquired taste. But then again, I've lived all my life in the west (since I was about 6 anyway), and I've definitely become a fan of Tex-Mex and green chile New Mexican - I have freezer-bags full of roasted Hatch chiles....
[As an aside, if you're ever in South Carolina do NOT be fooled into ordering fajitas! They don't bear any relationship to the real thing....]
The best Christmas Cake I ever tasted was called a Gunpowder Cake, a Fruit Cake with Blak Pepper. Fantastic.
Onya
Woz
PS, What did the Chicken say when the Chook laid an Orange?
Woz, I am not sure you should try to convince her in commiting such a sacrilege. But if you talk to her about Marmalade, can you ask her what to do to obtain a thicker texture without adding pectin? I find mine a little too liquid.
On a twelve lemons batch I add just the finely chopped zest of two lemons and save the juice for salad dressing, but still, it's not as thick as commercial marmalade.
Should I boil it longuer?
>>What did the Chicken say when the Chook laid an Orange?
I have no clue...
vkaryl,
do you happen to know the name of those crazy little peppers that look like miniature pumkins about 2 inches across? I believe they are the hottest around.
I shall ask. I shall also Speel Cheek.
>>What did the Chicken say when the Chook laid an Orange?
Look what Mama Laid!
Onya
Woz (ducking)
Look what Mama Laid!
LOL!
That was fun, I guess it's about bedtime for me. :-)
do you happen to know the name of those crazy little peppers that look like miniature pumkins about 2 inches across? I believe they are the hottest around.
Habenaro or Scotch Bonnet. Truely awsome heat!
there are hotter chillis but you have to travel further east - there they have peppers like sticks of dynamite - so hot they give you blisters if you eat them raw. Thailand Vietnam Laos.
( saw a thread with lemons ( actually prefer limes ) and peppers ..zipped right over MMmmmmmmmmmm .)
I never could imagine hotter than that. It's almost pure capsicum.
Wich reminds me an anecdote. I was having my lunch with pickled jalapenos on the side. One of my coleagues was curious. I warned him they where hot, but the 'macho' chewed it right up. He had a whole pepper in his mouth with the pits and everything. He acted like everthing was ok until his faced turned red. When he started crying he rubbed his eyes with his fingers still covered with pepper juice. We made fun of him for months after that. The Karma got me a few years later on my first sushi. There was some little green rosettes in the plate. It looked like avocado purée... I spent the next 15 minutes in the washrooms. :)
>>( actually prefer limes )
Leosghost, you just inspired me something. I will try a small batch with limes and green pepper. I will hold the cranberries.
Sounds good.
for me ( and I can do both ) Asian cooking beats French into the twilight zone ..yeah ..I know the area is bigger and all ..but even Indian/Pakistani/Sri Lankan food is so much more healthy for you than French "cordon bleu"..and there is more variety .
I think if you start a new thread about trading recipes or specifically asiatic food it can go a long way. Good food is one of those little pleasures of life we can share here.
I really need to learn more about asiatic foods. I just know a few basic recipes. My gas range and my wok are ready for that. Montréal's china town is minutes away from the office. I could shop there more often.
French cuisine is good but rarely healty. It's the butter and cream festival. But it's still a lot better from Québec's sugar shack food. (basically pure fat dipped in maple syrup)
I have a weak spot for Lebanese cuisine wich is a mix of French and Midle eastern culture. It's also very healty food.
Oh, one other thing - if you're using a ten year old thermometer, buy a new one. They don't test properly forever, especially the old-fangled glass-tube-with-mercury kind....
One matching my IQ, no worry. :)
Hey vkaryl, you made me a canning monster. I bought this pressure canner on your advice. And I am really glad I did the move. I bought shares of my local mason jars manufacturer before I dived into it. We got loads of gourmet goodies sleeping in the home brew aging room. We got cases of orange duck, Irish stew, lamb, beef, chicken, partrige, quails, turkey, soups, veggies, pie filling, beans, chilli, spaghetti sauce, pesto and the likes in those jars and thanks to you!
Since Marmelade is mostly lemon juice and sugar, I dont worry that much about it's PH.
I just canned jams, beets and tomatoe sauce before I got the Presto.
Yup, my candy thermometer is very old.
What is the new thing?
I never pass 300 F for what I do. I dont understand why mine goes up to 400 F.
And it's more accurate at lower temps as well, such as when you're checking how cool things are, like gelatin dishes....
My probe thermometer is the old dial type and reads boiling water at 108 C (supposed to be 100 C). My candy thermometer reads OK but the wooden floater is missing from it and the aluminium clip got loose over the years. Just like I get used to my old stuff and still use it even if defective.
I think I will kill two birds with this stone.
Thanks again vkaryl.
Marmalade
2 lbs Seville oranges
1 lemon
7 pints water
2 sweet oranges
7 lbs sugar - warm
Method:
Wash and peel the oranges and lemons thinly, then remove any white pith with a sharp knife. Put the pips into a small basin and cover with boiling water.
Cut the rind into very thin strips, or put through a mincer. Put the pulp and rind into a large dish and cover with water. Leave for 24 hours.
Pour into preserving pan, add the strained pip water and bring to the boil. Boil until the peel is soft (when about half the pan contents have boiled away).
Warm 15 to 16 jam jars.
Add the sugar, stir until dissolved and then boil briskly until the marmalade sets when tested on a saucer.
Cool slightly, pot, cover and label.
This recipe is taken from a book I found on a market stall some years ago and entitled:-
Carefree Cookery - A beginners book with general directions and over 300 simple tested recipes, especially written for brides and bachelors.
It was published in July 1946, one year after the end of the Second World War, a time of strict rationing in the UK. The book is a wonderful collection of ‘everyday’ recipes from the period and a fascinating read.
Syzygy
Macguru,
I have a tub of wasabi powder that can make your "avacado" paste! LOL :) Just add water! Seriously though, I use the stuff when I make spicy tuna rolls, and use it in the sauce for the sushi! Yum Yum!
You see, making your own marmalade isn't so complicated.
Thanks for your offer macrost. While my first encounter with wasabi wasn't that cool, I give my own stupidity full credits for it. I always was curious about trying to "roll my own" shushis. Is it complicated?
werty, do you have anything to add to the sushi discussion?
