Chookie's Lemon and Carrot Marmalade

[achookwoman]

Andi,  what a good idea, thanks.

[judydawn]

I made this again today, this time using the lemons instead of oranges.  Nice indeed but like VHJ, very, very thick. Do we cook it less or add more water or perhaps start testing it 10 minutes before the time is up.  I'd like to get the consistency just right.

[Thermomixer]

Cook a bit less should be fine.  No need to add water that you just have to cook off later.  Start testing maybe even 15 minutes before and adjust.  (Hope that's right chookie  )

[achookwoman]

J.D,  I think Thermomixer has got it right.   Cook for less time.   You could also try leaving out the extra lemon juice.   Also use Andie's method for testing when set.   It certainly takes the running to the fridge and back out of the process.   What lemons are you using?  Mine are fairly mild,  Mayer I think.    Let us know how you are going.

[judydawn]

It will be a while before I need marmalade again Chookie. DH doesn't eat it so unless I cook with it, I am going to take a while to get through the 3 jars plus the remnants of the orange one I did recently. I haven't been putting the extra tblspn lemon juice in with any of my batches because I didn't even see it in the recipe  I have no idea what type of lemon as it is my neighbours and I just pick what hangs over our fence. Will try the less cooking suggestion next time.

[achookwoman]

J.D,  if the marmalade is too thick,  put it back into the T.M and add a bit of water and re- boil on Varoma for 5 mins.  Check for set,  and rebottle.

[judydawn]

Ok Chookie will do that. Will report back later. Thanks 

[Chelsea (Thermie Groupie)]

Thanks for that tip Chookie.  I made some apricot jam yesterday that is way too thick, so I will try the same thing with that. 

[judydawn]

Have fixed the marmalade, now a lovely consistency.  Added 1 jar of water to the 3.5 jars I had and cooked it on 100^o for 10 minutes.  Thanks Chookie, don't know why I don't think of these ideas myself 

[achookwoman]

J.D, glad the marmalade worked out all right.  Years of disasters, and being too mean and poor to not use what I have made has made me creative.

[Thermomixer]

A woman after my own heart - I have a habit of rescuing things that MrsT wishes to throw in the bin.

Recently made cherry/plum jam out of cherries and plums that she had stewed together and the cherries fell apart - I was happy to eat them, but she wasn't - so jam.

[andiesenji]

Cherries, especially the overripe, extra-sweet ones, can also be stewed in a mixture of brandy and water (or rum or vodka) just to cover the fruit, with a small amount of additional sugar, if needed.   This should be a cinch in the TMX with heat set on 90 and  and  .

Jar the mixture and allow to "steep" for a month.  The result is a "cherries in cordial"  mixture that is excellent over ice cream or drained, can be layered in a trifle - soak the lady fingers or cake in the liquid.  (Or drink it if you like a sweet tipple.) 
I can't taste it myself because of the alcohol, to which I am allergic, however I have been preparing it for gifting for many years.
Ditto peaches, mixed berries, etc.

[achookwoman]

Andi,  have done Cumquats in brandy, yummy.

Thermomixer, what a great combination.

[judydawn]

Cherries in cordial, sounds great Andi - finally a cordial for adults only    I do love a cherry trifle.  I have had to start a book with all tips in it.   Recipes are easy enough to find but tips can pop up anywhere from forum members and I want to make sure I know where they are when I want them.  Keep those tips coming, thanks a lot.

[cookie1]

What a sensible idea Judy. I often spend ages re reading things and then I usually fail to find what I wanted.