How to Make Farmalade (Marmalade)

Step by Step processing fruit to Farmalade for the next 72 hours:

Warning Frank's Famous Farmalade is a process in a Labour of Love!

Please do not attempt to make, unless you are prepared to work to rule. There are far quicker methods, which will be supplied to you on request.

Your choice. 'If you prefer a VW to a Rolls Royce.
Let that be your choice.'

Most Marmalades sold in Australia were watery and with little pulp.

This breath-taking high quality Farmalade only takes 72 hours to produce and is bottled in its own 300 gram sterilized jar and lid with a fabric cover. There are usually four fruits with a sugar ratio of 85% of the combined fruit pulp and has no commercial Pectin and only 5.5 cups of water in 40 jars, 1 gram of butter and some brandy too. (If you Like, or whiskey)

Are you ready to make Farmalade?

The best you have ever tasted?

To make life easy, it would be good for you if you had these useful requirements.
To make Marmalade constantly you may consider buying these at a grocery store or supermarket: -
Jar funnel
1 large pot; Best 16 to 20 quart Teflon lined pots for easy cleanup.
(Do not use Aluminum Saucepans.)
1 Large wooden stirring spoon and deep ladle
1 Canner (a huge pot to sterilize the jars after filling. Not needed if you sterilize your jars in the oven.)
Wash all jars in hot soapy water and place in the oven when doing the second cooking of the fruit with the sugar.
Ball jars
Buy a 300 gram octagonal jar from a Glass manufacturer with lids supplied in boxes of 27.
Before you run to this expense, you will want to be convinced this is the way to go.
Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. When you buy the correct jars you get lids that are reusable.
Rings - metal bands that secure the lids to the jars. They may be reused many times. (Not needed if you buy the jars with lids)
Jar lifter or tongs to move hot lids or jars.
2 dessert spoons.
1 Pyrex glass jug for pouring your finished Marmalade into you jars.
1 Clean cup for putting the Marmalade into your jug. (If you can place these two objects into the oven whilst you are doing the jars, that would be great. otherwise boil a jug of water and tip into both)
4 saucers
One set of good kitchen scales

HEALTH WARNING:

Ingredients:

1: -Peeling:
Using a potato peeler,take all the skin off the fruit. Be cautious as you move around any marks on the skin. You do not want them. These marks will show in your final presentation.
Cut into small segments with scissors all the peel.
Bring to boil in small saucepan with 1 cup of water and then simmer for 20 mins.

2: -Pithing:
With sharp Steak knife peel all the pith from around the fruit, until you can see the veins of the fruit.

3: -Pipping:
Endeavour to remove the all pips, and then the centre core of the fruit. Remove with Dessert spoon.) Take these Pips and pith and place in small saucepan with one cup of water and bring to boil and simmer for 20 minutes. Stir constantly.

4; -Pulping: -Cut all fruit into small Segments

Reality Check!

Breakfasts would never be the same without it.
Tim Luckhurst

From The Times

January 10, 2007

Research for The Grocer magazine should depress all who consider the tang of preserved citrus fruit a vital fortification for the daily grind. Contempt for marmalade among Britons aged under 45 is propelling this most rewarding breakfast foodstuff towards extinction.

Last year 441,000 British households stopped buying marmalade. Among those still appreciative of its robust and bracing flavour, 81 per cent are aged 45 or over. The continental habit of smothering bread in jam has become dominant among people not yet enjoying middle age.

Of course, a taste for highly sweetened strawberries, raspberries or blackcurrants does not necessarily denote a treasonable frame of mind. The risk is that casual choices by people with immature, fast-food-sated palates will deprive them of a treat that they should grow to adore.

My current favourite, made from rough-cut Seville oranges, needs to be savoured slowly, not grabbed on the move. It is at its most satisfying on thick slabs of lightly toasted white bread, consumed with fresh coffee and a quality newspaper.

Granted, the Romans who first converted oranges into jelly did not know this; nor did the early medieval Spaniards who sold orange segments preserved in syrup as medicine. The 15th-century Portuguese chefs who gave marmalade its name made it from quinces and served it in slices.