Comments on: Lady marmalade http://browniesfordinner.com/2009/05/05/lady-marmalade/ breaking rules and taking names Thu, 02 Feb 2012 13:29:50 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Karenhttp://browniesfordinner.com/2009/05/05/lady-marmalade/#comment-41976 Karen Tue, 17 Jan 2012 05:58:28 +0000 http://browniesfordinner.com/?p=676#comment-41976 How many jars does this recipe make?? How many jars does this recipe make??

]]> By: Mikohttp://browniesfordinner.com/2009/05/05/lady-marmalade/#comment-11436 Miko Mon, 04 Apr 2011 21:51:23 +0000 http://browniesfordinner.com/?p=676#comment-11436 Hi'ya! I'm a recent marmalade convert and have decided that this year I'm going to make my own batch that's none too sweet and will hopefully have the right texture. Your recipe sounds delish, so I'll give it a go! In reading numerous pages on web and in books, they all state that the membranes and seeds should be cooked with the juice since citrus naturally has high amounts of pectin. The seeds and membranes should be placed in a small muslin bags or 3 or 4 layers of cheesecloth and placed in the cooking pot. Once it jells to the consistency of your liking, you can easily discard the pectin producing bits by removing the bag. ...but who knows how helpful this info is since this recipe was posted almost 2 years ago! Buon Appetito! Hi’ya! I’m a recent marmalade convert and have decided that this year I’m going to make my own batch that’s none too sweet and will hopefully have the right texture. Your recipe sounds delish, so I’ll give it a go!

In reading numerous pages on web and in books, they all state that the membranes and seeds should be cooked with the juice since citrus naturally has high amounts of pectin. The seeds and membranes should be placed in a small muslin bags or 3 or 4 layers of cheesecloth and placed in the cooking pot. Once it jells to the consistency of your liking, you can easily discard the pectin producing bits by removing the bag.
…but who knows how helpful this info is since this recipe was posted almost 2 years ago!

Buon Appetito!

]]> By: Adriennehttp://browniesfordinner.com/2009/05/05/lady-marmalade/#comment-913 Adrienne Tue, 14 Jul 2009 11:48:38 +0000 http://browniesfordinner.com/?p=676#comment-913 What's a fried biscuit? I'm Australian and we call cookies biscuits. I can't imagine what a fried biscuit could be. What’s a fried biscuit? I’m Australian and we call cookies biscuits. I can’t imagine what a fried biscuit could be.

]]> By: Brownies for Dinner » Blog Archive » Daring Bakers: Bakewell tart… er, puddinghttp://browniesfordinner.com/2009/05/05/lady-marmalade/#comment-825 Brownies for Dinner » Blog Archive » Daring Bakers: Bakewell tart… er, pudding Sat, 27 Jun 2009 23:20:09 +0000 http://browniesfordinner.com/?p=676#comment-825 [...] made a small batch of strawberry jam on Tuesday. This was a first (grapefruit marmalade being my first foray into the world of jamming). Into a pot went sugar and crushed strawberries, [...] [...] made a small batch of strawberry jam on Tuesday. This was a first (grapefruit marmalade being my first foray into the world of jamming). Into a pot went sugar and crushed strawberries, [...]

]]> By: pixenhttp://browniesfordinner.com/2009/05/05/lady-marmalade/#comment-647 pixen Mon, 11 May 2009 19:41:06 +0000 http://browniesfordinner.com/?p=676#comment-647 Ooo goodie, I haven't try making any marmalade or jams,etc. I think this is a good start to learn from. Thank you for sharing this interesting recipe. Do you think is there any difference taste between the usual White Grapefruit and Pink Grapefruit? My family preferred Pink Grapefruit. Ooo goodie, I haven’t try making any marmalade or jams,etc. I think this is a good start to learn from. Thank you for sharing this interesting recipe. Do you think is there any difference taste between the usual White Grapefruit and Pink Grapefruit? My family preferred Pink Grapefruit.

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