Phil Culmer: Minor tweak

2025-10-05T20:37:50Z

Minor tweak

← Older revision		Revision as of 21:37, 5 October 2025
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	# Take lots of clean jam jars, and put them on an oven tray. Whilst the marmalade is cooking, put them in the oven at about 150°C to preheat and sterilise them.		# Take lots of clean jam jars, and put them on an oven tray. Whilst the marmalade is cooking, put them in the oven at about 150°C to preheat and sterilise them.
	# Cook the marmalade until a drop on a saucer gels and forms a skin. The references I saw said that it should be ready when a jam thermometer reads 105°C, but I could only get it up to 102°C.		# Cook the marmalade until a drop on a saucer gels and forms a skin. The references I saw said that it should be ready when a jam thermometer reads 105°C, but I could only get it up to 102°C.
	# When it's ready, transfer into jars. put the lid on each jar as ~~each one~~ is filled, and invert so that the hot marmalade sterilises the lid.		# When it's ready, transfer into jars. put the lid on each jar as it is filled, and invert so that the hot marmalade sterilises the lid.
	# When all are filled, turn them right side up, and set aside to cool.		# When all are filled, turn them right side up, and set aside to cool.

Phil Culmer: Created page

2025-10-05T20:34:24Z

Created page

Páàjì titun

[[Category: Home Canning]]
This is the batch that I made during the Space Oktoberfest, using 2 or 3 online recipes and an old cookbook of my mother's.

This is very nice on toast, and goes will with cheese or cold meats.

= Ingredients =
* 4 kg Quinces
* 2 Lemons
* 100ml Lemon Juice
* 3kg granulated sugar

= Directions =
# Core and quarter the quinces, and slice the lemons, reserving all the trimmings, seeds, etc.
# Dice the quinces, and put in a large pot.
# Add the lemons and a muslin bag containing the trimmings.
# Add enough water to cover, bring to the boil, and simmer until the quince is soft.
# Remove the bag, draining it into the pot.
# Blitz the fruit (or similarly render it into a puree).
# Gradually add the sugar, stirring it as you do so
# Take lots of clean jam jars, and put them on an oven tray. Whilst the marmalade is cooking, put them in the oven at about 150°C to preheat and sterilise them.
# Cook the marmalade until a drop on a saucer gels and forms a skin. The references I saw said that it should be ready when a jam thermometer reads 105°C, but I could only get it up to 102°C.
# When it's ready, transfer into jars. put the lid on each jar as each one is filled, and invert so that the hot marmalade sterilises the lid.
# When all are filled, turn them right side up, and set aside to cool.

Lemon and Quince Marmalade - Revision history

Phil Culmer: Minor tweak

Phil Culmer: Created page