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Has anybody a nice recipe for marmalade using honey?
Thanks.
Thanks.
It depends on how runny and sweet you want in the end result. The sweetness equivalency between sugar and honey is 4/3 with one serving of water added. To make it clear, 4 parts of sugar have the same degree of sweetness as 3 parts of honey with an increase in the liquid fraction (1/5 of the volume) since sugar is generally measured dry.Has anybody a nice recipe for marmalade using honey?
Thanks.
What a shame. I've just got back from Seville and could have brought back a hold-all full of windfalls for you!
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Will be interested to hear how it turns out., I've never tried using honey in a fresh seville recipe. My last batch of marmalade was made in late November with frozen sevilles and a grapefruit and was inferior to my normal recipe with a lemon. I picked up some sevilles yesterday (£2.50 per kg, pleasantly surprised that the price hasn't gone higher) and if that batch turns out well I might try a recipe with honey.What a lovely sight. No....... Morrison's it will have to be
I've worked out a recipe....thanks @Jimmy I didn't realise I could replace all the sugar with honey but it makes sense.
I shall be adding a little whisky
Agree. Got through it, but nothing beats plain. After many years of fiddling, I use a 2-2-4 recipe: 2kg fruit, 2kg sugar, 4litres water. Simmer fruit whole, leave to cool, chop and boil to set. Don't bother with straining the pips; make it asap as early season fruit has few and end of season is full of them.ended up being too syrupy, not setting properly and a unappetising caramel note.
If it takes about a pound of honey per pound of marmalade how much would you sell it for?
Honey marmalade is a luxury only a beekeeper would make.
If it takes about a pound of honey per pound of marmalade how much would you sell it for?
. . .. Ben
I agree. That's why I like soft set honey.and there is nothing worse than marmalade that slides off your toast and down your shirt !
Marmalade is really unpredictable in reaching a setting point ... I've got my set recipe for quantities but the reality is that the Sevilles can vary from year to year and getting a firm but not rock hard set can be a bit hit and miss. It's why I add some apple pectin as it does make it a bit more reliable. A good sugar thermometer helps as well so you can be certain you've actually reached the setting point. The wrinkle test is a good indicator that you have a reasonable set.The batch I made 2 years ago was a bit runny. I boiled it longer this year. Used the wrinkle test on a cold plate and I think it's more set this year but not much.
Squeezed the boiled pulp through a sieve to get as much pectin out but will try making my own pectin. Recipe also suggests leaving cut fruit and pulp overnight to extract more pectin but didn't bother.
I agree. That's why I like soft set honey.
I did use a regular food thermometer and it was boiling at 107 - 108degC. Didn't really understand what that means though.Marmalade is really unpredictable in reaching a setting point ... I've got my set recipe for quantities but the reality is that the Sevilles can vary from year to year and getting a firm but not rock hard set can be a bit hit and miss. It's why I add some apple pectin as it does make it a bit more reliable. A good sugar thermometer helps as well so you can be certain you've actually reached the setting point. The wrinkle test is a good indicator that you have a reasonable set.
The setting point of jams and marmalades is 104 to 105 degrees ... above this is not going to help your set. What you need is to get it to 104 degrees and then keep it at that temperature (what's called a rolling boil) for a period of time.I did use a regular food thermometer and it was boiling at 107 - 108degC. Didn't really understand what that means though.
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