How much marmalade do you make?...

I make mixed fruit marmalade using tangerines,oranges, lemons and grapefruit. I cook the fruit in the pressure cooker first. It's yummy!

Only me that eats it DH says it tastes like ear wax!!!! I still have a pot left from last January's batch, but will be making some, just waiting for Waitrose to reduce their Seville oranges (they always do here;))

I made a lot of it from scratch about two years ago and we have just about run out. Why I don't know but at this time I bought a tin of "Marmade."

I made a batch with it this morning. It's now sitting on the table by my computer after I left it to cool down so I could lable it.
It was out of date, but I did check that inside of the tin was not corroded.

It worked well. I was surprised that all that the tin contained was Seville orange pulp, juice, pectin and citric acid often used in foodstuffs. nothing in there you would not expect in a jam.

It might seem a cop out but why not? it saves all that mucking about with the oranges and chopping and cooking the pulp.

Never made marmalade!

I have just opened the last jar of the marmalade I made in January 2012. So I think the answer to the OP question is 'too much'.

In fact it still tasted fine and wasn't at all mouldy. How long does marmalade last?

Bug180
Does your OH often eat ear wax?

I am on my last batch right now and then I will have made about 60 pots. But I have a kilo of Sevilles left and they are going to be an experiment. Wait for it ........ I'm going to leave the pips out and dispense with the muslin bag. I have read that its the pith not the pips that carry the pectin, and as the pith goes translucent in the cooking it is quite unnecessary to go to all that faff. Well we shall see. Off to put another load of jamjars through the dishwasher.

Home made marmalade is so much sharper than anything you can buy - and I enjoy swapping with other people.

Lime marmalade - any tips? I tried it once and it tasted OK ish but was a hideous dark colour.

Just made a second batch using Delia's recipe for dark marmalade as a guide. I simmer the fruit for three hours on day one, which makes slicing the rind a doddle. Leave the pulp in a jelly bag to drain into the juice in the preserving pan and to marinade overnight and then boil it up for half an hour (her recipe says two and a half hours but I've never left it that long)on the second day. I also use less sugar. Very flavoursome!

The first lot had a left over grapefruit thrown in and the second a couple of extra lemons. I'm aiming to do another batch this week and add a drop(!)of whisky.

I tried lemon and lime marmalade last year, but the skins stayed a bit tough so I'm using it up in cakes. Works well!

3 kilos of Seville oranges bought today, hope I still feel like it tomorrow!!

I bought two kilos of Sevilles on Friday, but they will go in the freezer until I need them. When putting them in, I discovered that I still had one kilo left from last year, so must make sure that I use those next.

I just make up batches using one kilo at a time, as needed. OH gets through roughly a jar a week (though I can't stand the stuff!), so I'll have to buy and freeze quite a few more oranges while they are still in season.