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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Original Post - Feb 15, 2007 - 01:04am PT
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Well, it's that time of year. Seville oranges are available, and it's time to make marmelade. A wonder food for all types of climbing, particularly when combined with peanut butter. You really don't need to wonder why you do it.
Something to make everyone happy - except perhaps the large orange at the top.
The directions are pretty simple, much like Acopa shoes.
Oranges + water + sugar + jars, plus a lot of time chopping and stirring. Though inevitably there is some collateral damage.
Step 1 (making the cut)
Step 2 (in the soup)
Step 3 (bubble, bubble, toil and trouble)
Step 4 (sweeter things ahead)
Intermission (visit by supervisor)
Step 5 (a jarring event)
All's well that ends well (six+ litres total)
(Photos of dismemberment of oranges, and dish and floor washing, omitted so as to protect the innocent.)
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WBraun
climber
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Feb 15, 2007 - 01:08am PT
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F'ck Anders, now ya did it.
Just wait till LEB shows up .....
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 15, 2007 - 01:10am PT
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I was hoping we could exchange recipes and stuff...
:-)
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Standing Strong
Trad climber
gone 'til november
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Feb 15, 2007 - 01:12am PT
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when i was little i used to go blackberry picking with my g-ma... we'd wade in the crik behind her house, along the banks of which ginormous blackberry bushes thrived. we'd pluck just the fattest berries and only eat a few, cuz after a few mornings, we'd have enough to make a batch of blackberry jam. those were the good old days... :)
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Russ Walling
Social climber
Out on the sand, Man.....
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Feb 15, 2007 - 01:20am PT
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Great TR! I really want to know what is on the other end of that string that is draped into the pot... a mouse???
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goatboy smellz
climber
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Feb 15, 2007 - 01:21am PT
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You forgot the potato vodka.
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Standing Strong
Trad climber
gone 'til november
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Feb 15, 2007 - 01:22am PT
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perhaps the string is for making rock candy so he can have some dry rock to climb?
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 15, 2007 - 01:24am PT
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The string is tied to a bag containing the seeds. You remove all the seeds when you chop up the oranges - no need for them in the actual jam. But you need them for the pectin (natural jellying agent) that they provide. So for about half the time you cook the jam, the seeds are in there too. Boil and squeeze the seeds, and the pectin comes out of them. Then you take out the seeds, and cook it some more.
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goatboy smellz
climber
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Feb 15, 2007 - 01:43am PT
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"squeeze the seeds"
Lets see if we can find a route in Lost Creek Wilderness to fulfill this inspiration. hubba hubba hubba!
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WBraun
climber
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Feb 15, 2007 - 02:03am PT
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"Boil and squeeze the seeds, and the pectin comes out of them."
That's pretty cool Anders. I never knew that. I always added pectin from a external source.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 15, 2007 - 02:14am PT
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Well, it works for Seville oranges, anyway. They're quite a bitter orange - you'd never eat one on its own. (I think they're grown in Arizona.) Other kinds of oranges may have less pectin in their seeds.
I only use Seville oranges, water, and sugar. As T*R noted, the key part is not overcooking, or you end up with orange candy.
The result is a stronger tasting marmelade than most people are familiar. Bittersweet - like dark chocolate, and life.
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Standing Strong
Trad climber
gone 'til november
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Feb 15, 2007 - 02:46am PT
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look look!
s*s!!! standing strong!!!!
you know what, if your marmalada is bittersweet you should get some really really really like 70% dark chocolate and put the marmalade on it. like, try inventing some recipes w/that combo and serve it next time you have guests for supper.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 15, 2007 - 02:55am PT
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Naah. It was a cry for help. An SOS. They were desperate. But yeah, maybe it could be S*S too.
Marmelade & chocolate is an intriguing idea.
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WBraun
climber
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Feb 15, 2007 - 03:07am PT
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So the tree is the living and offers it's fruit. So taking the fruit there is no killing as tree will again bear fruit.
It's very nicely setup by nature this way.
So there was really no cry for help of S.O.S by the oranges.
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Standing Strong
Trad climber
gone 'til november
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Feb 15, 2007 - 03:20am PT
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the oranges jumped ship (tree, actually - and voluntarily) to join mighty hiker and his merry marmalade :)
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426
Sport climber
Buzzard Point, TN
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Feb 15, 2007 - 09:45am PT
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cool stuff Anders. I used to make elderberry/chokecherry jam when I was way out west.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 15, 2007 - 02:54pm PT
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I forgot to mention the identities of the supervising critters. The orange cat, who views orange food with suspicion, is my cat Loki. The white dog is my father's chick magnet, Emma the dopey dog.
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Jello
Social climber
No Ut
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Feb 15, 2007 - 05:37pm PT
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Mighty potent orange-jamfest ya posted up there, Hiker. I like SS's idea of combining with bitter chocolate into some sort of Standing Strong's Strangely Bitter Chocolate Marmalade Perfection. Maybe she'll come up with the recipe?
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 15, 2007 - 05:56pm PT
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Jeff: Note that the pectin causes the marmelade to become....jellified.
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Jello
Social climber
No Ut
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Feb 15, 2007 - 07:29pm PT
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If I were the maker, it would more properly be said to be jello-fied, o Mighty one.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 2, 2008 - 07:46pm PT
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This year's marmelade-making expedition has now concluded. The technique used was much the same as last year, although I used some non-Seville oranges (= lighter colour), and made a larger quantity. Total 12 Seville oranges, three Navel oranges, six lemons, and two limes.
I make it at my father's. He lives on his own now, and as it's a three+ day process, it's a good way to visit and help him with chores a bit too. Plus use up citrus fruits lying around, that he won't use. He provides feedback during the process - he used to make marmelade himself.
Today the sun came out, and this is what you see from his porch:
Vancouver's north shore mountains and downtown. They're visible several times each month during the winter. We don't quite have snow in the city now, but there's lots on the mountains, and very high avalanche risk at the moment.
I'll post some creative photos tomorrow, but here is the current crop, with a quality control inspector. 37 jars altogether, about 11.5 litres. Loki always seems interested in things that are orange.
Here is one small jar from each of the last eight years, from 2001 (left) to 2008 (right). I keep them for no particular reason. The colour varies depending mainly on the proportion of non-Seville oranges used.
I'll try to get a photo of them backlit in the morning sun on Sunday - it should bring out their varied hues better. Fiery gems on the windowsill.
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Ghost
climber
A long way from where I started
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We made marmelade the same day Anders did. Slightly different recipe -- we use both Meyer and regular lemons in addition to the Seville oranges.
Our cat, however, is completely indifferent to both the process and the result.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 3, 2008 - 11:41pm PT
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Here are a few more photos.
The crop, backlit in the morning sun - lots of nuance.
Inspection.
Supervisors, relaxing from hard work - my father and Emma the chick magnet, wearing one of the vests my mother knitted for her.
A pyramid of marmelade:
And one for Chris Mac.
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Toker Villain
Big Wall climber
Toquerville, Utah
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I thought this was a poorly spelled Dolomites TR.
(kidding. the stuff is too gooey sweet for me.)
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Ghost
climber
A long way from where I started
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Hey Anders, my cat says she's gonna kick your cat's ass. She says any cat that looks like a jar of marmelade is a pussy.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 4, 2008 - 03:02am PT
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Well, Werner, it took a year, but finally a nibble. I hope you're not mad at me.
(LEB: see second post on thread.)
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Steve Grossman
Trad climber
Seattle, WA
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Time to muster up a steaming heap of crumpets and you're off! Great thread and even better Marmelade! It is a rare individual that doesn't love the stuff.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 4, 2008 - 05:45pm PT
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Ron - you might like it. It's fairly strong, as the Seville organes are quite tart. If I see you later in the year, you can give it a try.
LEB - SuperTopians are very forgiving, and put up with all sorts of non-climbing stuff. (More accurately, ignore it.) Although a few seem interested, marmelade recipes might be pushing it. There must be a marmelade forum/website around somewhere.
Ghost - Loki is a froshous tigress, and she can kick your wussy pussy's behind any day!
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L
climber
A Big Puddle on the Coast of CA
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Anders--Gorgeous colors in your windowsill! If ever you need a taste-tester, please let me know.:-)
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 4, 2008 - 06:44pm PT
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The marmelade on the windowsill always reminds me of the words from a fine tune by Crosby, Stills, Nash & Young, written and sung by Graham Nash.
"Such a cosy room
The windows are illuminated
By the evening sunshine through them
Fiery gems for you."
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 5, 2009 - 11:50pm PT
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It's that time of year again. The crop was gathered, ready for creative action.
A little more than usual this year. On the right, 14 Seville oranges. Then in the middle, three supersize if not obese Florida oranges. Then lemons and limes, for variety. On the left, five of the famous Santa Barbara jstan oranges, which have been patiently waiting in the freezer since September, for the big day. (OK, I cheated and ate one.)
The orientation of the oranges should not be taken to imply anything about their political character, but it is rumoured that consumption of jstan oranges may lead to bagpipe playing.
So, after a few hours with sharp knives, here's the first step done.
It's interesting that the limes are a bit tougher than the others. Their skins don't seem to get as chopped up by the blender.
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Ed Hartouni
Trad climber
Livermore, CA
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hey Mighty Hiker...
...I've got a 10 foot tall orange tree (Washington navel) full of oranges, and a Eureka and Meyers lemon tree with lots of fruit on them too...
...next year remind me that you make marmelade (sounds like juice squeezed from old teachers)... I can set you up with good produce...
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Dirka
Trad climber
SF
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A fine TR., Keep them coming. Is that a Maincoon cat? North America's largest breed. We have had two of them over the years; one of the best old-souled beings around.
Get this. The first cat I ever grew up with was a 22'lb Maincoon named McKinley.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 12, 2009 - 01:53am PT
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Finally done.
Nine 1/2 litre jars, 24 1/4 litre jars, about 11 litres total. They need only pass Loki-inspection now - she is most interested in things that are orange.
There are few things more satisfying than hearing the 'plink' as the jars seal themselves, after being boiled. Although a trophy shot or two isn't bad either - maybe more in a day or two.
Ed: Maybe we can arrange a trade or something at the FaceLift.
A Norwegian forest cat (skogskatt) is very much like a Maine Coon Cat. Large, long haired, sociable beasts. Some neighbours had one once. Loki is quite small, so can't be either. I got her from a shelter, so don't know her ancestry.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Feb 12, 2009 - 11:42am PT
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Maybe...But you know what that would mean.
Must not torment Tami for magic word...
I was going to give Ed some marmelade when he was here in January, but as he only had hand luggage figured that Homeland Insecurity really didn't deserve it.
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Mar 16, 2009 - 06:34pm PT
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The last photos for this year.
One jar from each of the last nine years, on the windowsill.
This year's production. (Plus eight half liter jars which I couldn't fit in.)
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Wayno
Big Wall climber
Seattle, WA
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Mar 16, 2009 - 07:33pm PT
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Hey Anders, can one make a good marmalade with grapefruit? I have a bunch of them. I can only drink so many greyhounds. Recipe?
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Ghost
climber
A long way from where I started
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Mar 16, 2009 - 07:39pm PT
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Wayne: I like to put grapefruit into my marmelade. Usually a mix of Seville orange, lemon, and g-fruit. I don't know what straight g-fruit marmelade would be like.
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Wayno
Big Wall climber
Seattle, WA
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Mar 16, 2009 - 07:46pm PT
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David, I also have about ten mandarin oranges. Send me a recipe. Do you want some grapefruit?
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Mar 16, 2009 - 08:02pm PT
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You can make marmelade with almost any citrus fruit. The cooking times and proportions would vary, e.g. the length of time you have to boil it, the amount of sugar to add, etc.
I even have a jar of tomato marmelade - my niece was in Kenya last year, and got me some. Tomatoes are acidic enough that it works, though the jar I have also has grapefruit and lemons. It doesn't say anything about pectin, though I wouldn't be surprised.
I only have a general recipe written down, with rough instructions. A lot depends on learning and experience - the key judgment is when it's boiled enough (seeds in) to have enough pectin, and then when it's boiled enough (seeds out) to be boiled down to make a gooey but not too firm jelly.
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Wayno
Big Wall climber
Seattle, WA
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Mar 16, 2009 - 08:26pm PT
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Ahah! That makes sense. So the pectin is in the seeds. Do you remove all the segment skins along with the peel, and use just the pulp and seeds, maybe some zest and then add sugar? Boil for how long, remove seeds and boil more?
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neebee
Social climber
calif/texas
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Mar 16, 2009 - 08:36pm PT
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hey there mighty hiker.. say, this looks really nice... your marmalade collection... sure shines in the window...
someday, when i can... i would like to do this too...
thanks for the share... :)
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Mighty Hiker
Social climber
Vancouver, B.C.
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Topic Author's Reply - Mar 16, 2009 - 10:56pm PT
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Pretty much. It's a three day process.
Day 1: Squeeze juice out of fruit, remove seeds, chop up rinds and skins. Put juice and skins and water in a big pot. Put seeds in small bag, which sits in pot.
Day 2: Boil for about two hours, with seeds in. Remove seeds, add sugar.
Day 3: Boil some more, until the consistency is just right, then jar.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 1, 2010 - 01:48am PT
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Work on the 2010 batch of marmelade has begun, and it looks promising.
You see here the unsuspecting fruit, little knowing the fate that awaits the innocent citrii. Seville oranges, oranges, lemons, grapefruits, even some of the famous Leichtfuss limes ("If it's a Leichtfuss - it's a lime"). A little lower proportion this year of Seville oranges.
A close observer will note that space aliens, or possibly the illuminati, have arranged the fruit so as to spell out a message. Possibly one of the local cryptozoologists can interpret, but as best I can make out, it says "Klimmer, you are an..."
Soon, the message was scrambled, perhaps even beyond Klimmer's ability to read it.
(Graphic scenes involving sharp knives, juiceshed, and grinders omitted so as to protect the viewers' delicate sensibilities.)
Next: Bubble, bubble, boil and trouble - no witch required.
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Ghost
climber
A long way from where I started
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Hi Anders
I've been waiting for you to resurrect this annual thread. We celebrated the 2010 Seville orange crop with a marmalade fest last weekend.
Mmmmmmmmmmm Good!
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Steve Grossman
Trad climber
Seattle, WA
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Having sampled the marmelade in question, I wholeheartedly endorse the process!$$$$$!
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Ghost
climber
A long way from where I started
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but I'm not sure if the sugar negates the potential of botulinium bacteria forming...........anybody?
Death by osmosis. Put enough sugar in a solution and cells rupture.
Dunno if I qualify as "anybody", but I live with a molecular geneticist who says stuff like that about sugar and osmosis. And we do marmalade and jam and stuff and we didn't die yet.
Well, us not dying may have more to do with the fact that blood alcohol levels above a certain point are inhosptitable to botulinim toxin.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Aug 5, 2010 - 12:52am PT
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I've never made marmelade out of tomatoes, or preserved tomatoes. Although I've seen tomato marmelade.
Anyway, with a thread about ice cream and one about marmelade on the front page (the latter making a surprise reappearance), I wonder how say vanilla or chocolate ice cream would go with marmelade topping?
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hamie
Social climber
Thekoots
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Hey Anders
"citrii", an interesting new word. I believe that the correct Latin plural of citrus, in the nominative form, would be citri, with a single 'i', but then only if it is the subject of the sentence. In this case, where it becomes the object, the plural accusative declination of "citros" would be more correct. Just thought that you would like to know!!!!!!! Cheers H.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Aug 5, 2010 - 02:37am PT
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Thank you!
Hey, it's all Greek to me. So to speak. Being a colonial, I had limited exposure to Latin. It's fortunate that we have not one but two graduates of Marlborough here, to keep us in line.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 24, 2011 - 01:42pm PT
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The 2011 crop. Spectroscopic quality assurance inspector in background, with her cleverly-disguised assistants perched in strategic locations.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 24, 2011 - 04:34pm PT
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The hard-working inspector. Tami claims that the "M" on her forehead stands for mischief. Jennie has another theory.
Preliminary inspection. Camels included so as to show solidarity with Arab peoples.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 24, 2011 - 04:54pm PT
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I usually make the marmelade at my father's, as he used to make it himself, and likes to help out. He likes the company, too. Anyway, there's always some left over that goes into a bowl in his fridge. For quality assurance testing, of course. It's very flavourful if eaten while still warm. Almost sinful.
Is a kumquat a type of citrus fruit? Maybe I can try mixing some in next year - usually it's about 2/3 Seville oranges, a few lemons, a few limes, and miscellaneous ordinary oranges, grapefruits, etc.
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 24, 2011 - 09:25pm PT
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One jar from each of the last ten years or so, with inspector. I've been making marmelade for about 15 years, before that my father (sometimes) did, and long ago my great uncle did.
The older jars are on the left - they contain a higher proportion of Seville oranges, which makes them darker, plus have had time to age. I wonder how they'd taste now?
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Mighty Hiker
climber
Vancouver, B.C.
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Topic Author's Reply - Feb 25, 2011 - 02:43am PT
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Bump for kitchen chemistry, and cuisine.
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Steve Grossman
Trad climber
Seattle, WA
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We just finished a small jar of Troll marmelade that had been hiding under the bridge mix for years.
Thanx Anders!
Now go back and replace all of you photos in the OP...
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