Thanks for the recipe. I thought I’d try it as it seems easier recipe than others I’ve seen. Unfortunately it turned out so bitter, I had to throw out the entire batch. I used navel oranges and was quite doubtful of cooking the oranges with pith, to begin with, but thought I’d give it a try anyway. Sorry, it didn’t work out for me.
Thank you for your video but this is not marmalade it is an orange jam. It look quite delicious but Marmalade is very special and needs to be followed in special steps using with Seville oranges, Lemons or Grapefruit. The pet or skin of the fruit must be finely sliced and included as marmalade traditionally has a bitter sweet flavour which is why it is a good wake up for breakfast. But your jam sounds very nice indeed it's just not marmalade, I would enjoy it for afternoon tea but not for breakfast. Thank you.
Normal orange is a bit tangy but nearly not bitter at all, Seville orange is bitter but nicely and refreshingly, while the Bergamot is so bitter that it is barely edible (although I LOVE it!). Kumquats, very bitter and sour when eaten fresh, once cooked in marmalade are only sweet and relatively aromatic. There you go...
To answer (bitterness & pith): yes, the bitterness is indeed mostly localized to the white pith in various citrus fruits as well as gourds like chinese bitter melon. In this instance, the bitterness sensation is mostly caused by the high TANNIN content in the pith. Tannin itself is harmless to us, and is not a potentially risky alkyloid that the sensation warns us to avoid by default.
I love the simplicity of this method of making marmalade, which does not reduce the quality of the final result. My family loves it While viewing and listening, I was intrigued by the soft voice, speaking the English language, and its relation to the information saying, "5 May 2022 BRAZIL" ----" BRAZIL!" I am not a native of England, but starting young, 70 years ago, I spent many years in Britain roaming from Dover to London, Maidstone, Gillingham Chatham, Kent area, Cornwall, Par, and South to Portsmouth and Doncaster, Newcastle, Barnbarough, Holy Island drinking mead, Edinburgh and Rosyth and Glasgow and the Isle of Aran and others , so I am trying to fit the accent in this video with the localities I knew so many years ago, but I cannot, and I never heard a person from, Brazil speaking such impeccable cultured English. However I remember the Geordie sense of humour, as I lived up North ........... but this is not a Northern sense of humour. " Wash the oranges really well to remove all that lovely dust and germs that have been collecting on the shelves of supermarkets" " The star of the show in addition to the oranges, is the humble box grater" " You can also tell by the marmalade dropping tears from the spoon, will form sheets followed by heavy tears, like the ones you cry on Saturday nights eating marmalade alone in your underwear". As a young man in England, I do not remember ever crying on Saturday night, eating marmalade alone, in my underwear, but I do remember, being alone, during a few Christmases and New Year's eves, in my accomodation, which was a small room in an attic in Gillingham , and my only company during snow falls, was a bar of nougat and a tot of whiskey. I was alone, did not cry, nor was lonely , as the conditions makes one a philosopher about the life we live, and the states we have to face, Thank you for the " recipe" you used in making Marmalade, and as you noted , I appreciated your other " humane ingredients I listed", which indicate that you are a wise and respectful gentleman. I am still wondering about the locality of your English accent, It was my old landlady at Newcastle Miss Margaret Titilah, who showed me how to make Scottish Golden Marmalade but her language was not spoken in an accent as eloquent as yours. Than you for the recipe with all its additional tacit and subtle ingredients, The marmalade I made from your recipe is as good as ours, but I must admit that I shall never be able to speak the English language as well as you do, though I must say , that the circle I live in, we may equal your sense of humour. Thank you, and since it is still January , may you have a good and healthy year 2024. making more marmalade with more than a pinch of a British sense of humour.
Hello. Thank you for such a lovely comment. I've never been to England or the UK in general. I learned English from movies, the radio and things like that. I have loved orange marmalade since being introduced to them by a video from a channel called Titli's Busy Kitchen, but I found the traditional method too laborious, so after experimenting with lots of variations, I came up with this one. Thank you, once again.
Привет. Я думаю, что последний процесс займет от 10 до 20 минут, в зависимости от количества, которое вы делаете. Я перевел этот ответ с английского, надеюсь, вы его поймете.
У меня заняло 35 минут, что бы он загустел. Это самый лучший рецепт! Я пробовала много рецептов и теперь я нашла идеальный вариант. Теперь буду готовить мармелад только по Вашему рецепту ❤❤❤ сохраню от всех рецепт в тайне 😅 спасибо Вам огромное за то, что поделились
Tongue is so tasty and most people don't like it. I don't know why. We make it in gingerbread sauce that is sweet and slighty tangy with raisins in it, mixed and strained. We serve it with potato dumplings over here. Also very good. I will try your tomato sauce method for sure.
I think most people get put off by the looks of it and also the smell as they cook, but it's definitely a very tasty part of the cow. Thanks for commenting.
In the description 100% sugar 10% water 5% cornstarch That's not quite how people use percentage in other areas, but this means using the sugar as the base. In regular ratios that would mean 20:2:1 sugar:water:cornstarch (by weight)
I just subscribed and watched your video in full. Lovely video. That purple broccoli looked great. It made a lovely part of that meal. Thanks for sharing. Stay connected
