[marmalade] further maundering

[kaberett]

The upside of making marmalade three years running is that I am beginning to actually recall and learn from my past errors, today including such illustrious achievements as e.g. not using the knuckle on my little finger as a pivot while removing pith, resulting in a blister into which I have rubbed copious quantities of citrus oils, and batch processing, i.e. instead of processing each quarter-orange all the way from pith removal to shredding I first removed all the pith, and then stacked up several quarters' worth of peel in one go, and chopped them altogether and all at once for Less Knife Involvement.

Batch #1 has sugar sitting in it and needs cardamom grinding adding to it in the morning, and then it will be boiled up and jarred and boiled up again to sterilise, and then I get to do it all again with the next two kilos.

(And change. Because we lost track of which of the loose oranges in the fridge were blood oranges, and which were common-or-garden ordinary oranges, as a result of which I sliced all of them in half to check, and we now have five opened oranges as need eating...)

Comments

Taking the Pith

[hairyears]

My favourite part of ewt's annual marmelading day is the way that the whole house breathes the scent of orange zest (unless a smaller batch of bergamots is on the go, too)...

..Which transitions, over the course of the day, to a heavy perfume of hot marmelade.

[simont]

The similarity of two words in your title caused me to accidentally invent the portmanteau "marmalaundering". I think this must be a practice in which the provenance of oranges is made difficult to trace by contriving to have made them into marmalade before anyone gets round to investigating :-)

[lunabee34]

Yay for remembering!

[silveradept]

Well done for putting experience to work, then, and making it easier for yourself.