Eco Marmalade – an update

We had grapefruit for breakfast the other day, and I felt the need to make more marmalade. Now today I am also making Apple Crumble Pie and some lovely Apple Compote from the fabulous first book by Signe Johansen, Secrets of Scandinavian Cooking …: Scandilicious (yes, yes, later….) , so I have a pile of apple peels and cores sitting on the worktop.

And I remembered a comment from The Marmalady on the original Eco Marmalade post that suggested using apple debris to add pectin to the brew.

Now I often remember little snippets of stuff. But I don’t always remember where it came from, so I was pleased that I DID remember this time. Now I also remember reading somewhere that pressure cooking doesn’t do pectin very much good (might have been Marguerite Patten..) so I decided that whilst I was pressure cooking the rind, I would simmer the peels in around half a litre of water (peels and cores of 5 Bramleys btw..) and strain that to add to the rinds before adding the sugar. Which I did, and along with using half jam sugar, and half ordinary preserving sugar, meant that the boiling was kept to a minimum which I prefer (I think that the orange flavour is at its nicest when it isn’t overcooked, and I think the peel hardens too when it is boiled a lot).

So there you are! Oranges and apples.. and an orchard of marmalade 🙂