Batch two and three of the Seville orange marmalade results are in!...Same recipe as last time for batch one but last one was not quite right so batch two had to be better...batch two needed less liquid, less stirring, a better set...
People have been asking me what recipe I am using, I am following Vivien Lloyds recipes from her own book 'First Preserves' and she has a helpful video on her website that is worth a watch if you are making marmalade, the video gives an insight into the content of her marmalade book.
Anyway back to batch two...the results...well here they are...•sobs•
Yes this batch did not even make it into a (sterilised/pre warmed - new lid ready) jar! Such was the poor quality...on this ocassion the marmalade 'caught' the bottom of the pan and started to burn...it was all over bar the shouting...at least the shred appeared 'thin'...if blackened!
I have my own theory as to why this happened...and this is backed up and confirmed by my husbands own analysis of the molecular structure or atoms or something like that. If I told you there was too little liquid and too much sugar we'd be on the right lines..sort of.
Batch three was better...and I had a Eureka moment with batch three, the theory fell into place and somehow it all began to make sense.
I have made notes on batches one and three, batch two wasn't worthy of a note. Can you see the difference between batches one and three? Less bubbles, more clarity, more goldenness? This is just the appearance, the taste is another matter as it seemed too sweet to me.
last years national marmalade awards by Xanthe Clay. Gives an insight into the judging standards, burnt is not allowed!
For my next
And don't forget to link up at the bottom of one of my earlier posts, if you are having a go yourself, you can do that here.