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Post by ilya11 on Nov 19, 2019 5:50:13 GMT -5
I posted recently on a French forum my attempt to make poncirus-quince jam. link
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terry
New Member
Posts: 27
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Nov 19, 2019 17:56:18 GMT -5
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Post by terry on Nov 19, 2019 17:56:18 GMT -5
I posted my recipes on this forum under “citrus recipes”
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Nov 19, 2019 21:52:51 GMT -5
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Post by citradia on Nov 19, 2019 21:52:51 GMT -5
I basically used the Sure-jell recipe. 1/2 cup of finely-chopped peel in 2.5 cups of water and 1/8 teaspoon baking soda boil and simmer for 10 minutes, and pour off 2 cups of water. Add 2 and 3/4 cups pulp and juice and another 1.5 cup water to make 4 cups of cookable juice/fruit (with 1/4 cup water added for evaporation.) Follow Sure-Jell recipe for orange marmalade using 4 cups juice with 5.5 cups sugar. Makes exactly 7 eight oz jars, and tastes like strong but sweet orange marmalade. I do try to filet as much of the albedo off the peels as I can before finely chopping them. I tried to post a pick of my marmalade on this post but can’t figure out how.
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roberto
Junior Member
Best Regards from Vienna Roberto
Posts: 93
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Post by roberto on Nov 20, 2019 8:40:39 GMT -5
Thank you,Citradia!
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zap
Full Member
Posts: 109
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Post by zap on Nov 22, 2019 16:52:04 GMT -5
Nice Citradia. Is there a time limit on the boiling? It seems like the Poncirin evaporates, and-or breaks down in heating. Almost like preparing bitter almonds to make Marzipan. -Except they cook one batch all morning, and another noon to sunset. It's a union thing, they have to become certified. (So the bakers get all the cyanide out) I imagine you could expire from the fumes.
If you could Distill the poncirin -perhaps you could use it for Homeopathic, and still have your' Marmalade!
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Nov 24, 2019 22:03:17 GMT -5
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Post by citradia on Nov 24, 2019 22:03:17 GMT -5
I just boiled the peels for 10 minutes and poured off the water. Some folks do several boilings but my marmalade came out good without extra boiling. You can let your juice sit in refrigerator for a day and let the poncirin oil separate out from the juice and then just use the juice. I chose not to take that extra step, one because of time, and two because of volume of liquid needed to make the marmalade; it’s already a lot of work and time to extract a few cups of juice from these tiny fruits. You know with the marmalade making process you are boiling the heck out of the total product several times anyway and adding so much sugar, it just doesn’t turn out to be bitter nasty marmalade.
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