Marmalade cutter

An ordinary cheese grater ? I use it when baking orange or lemon cakes-----either the finer part or the larger shreds.

If you find one please let me know. I just sit and cut the peel as fine as I can.

I’m afraid he was called Paw

Maw

Confession: I make Marmade.

Another vote for Mamade here.
My dad used to make theirs when my parents were alive.
It was always good, and is so now, although I only use 3lbs of sugar, instead of the 4 lbs stated on the tin.
Sorry, but I have no hints for an orange peel cutter. Good hunting.

Mamade for me too.? You have just reminded me I have a tin sitting in the cupboard and we have run out of marmalade.
Even better I now have a jam maker, I'm no longer a purist.

Never made it so I m not a gran ???

Oh thanks Marydoll.
We are down to our last jar, and also have a tin of Mamade sitting in the cupboard, so I am off to make some more now.
I have had a productive afternoon, making fruit scones and cheese scones, only because we had milk ‘ on the turn’ and I didn’t want to throw it out.

We used to get Seville orange “marmalade kits” from Riverford Organic veg boxes and Paw made a mean marmalade. I think he like the exactitude of the cutting, the boiling temps etc and found it very satisfying. He also did a tasty Quince Cheese and Medlar Jelly.
I still get plenty of marmalade now as DD’s FIL makes some every year as do my sisters in law and my 27 year old nephew.
Perhaps marmalade is a man thing?

Auntieflo, a girl after my own heart! . I too have milk on the turn and you have put me in the notion for fruit scones!
I can't bear to waste food and I have DH well trained, not to through out milk.

But that’s the joy of Marmalade making, cold wet January outside, warm kitchen, Radio 3 and mindless cutting of peel and that wonderful aroma.

Exactly hillwalker70 though I'm a radio 4 devotee.
I used to make a huge jam pan full but I now do it in smaller batches and I discovered quite recently that you can quarter and freeze seville oranges and make it at other times of year.

I'm obviously not a real gran!

Now, what do I do with these 9 children that seem to think I am?

If you cook the oranges for about an hour in the right amount of water you’d use for the recipe and leave them to cool (I do mine the night before), you can then cut them in half and squeeze the juice/remove the pulp easily and the rinds are then soft to slice with a sharp knife or cut with scissors. It obviously makes the process quicker the next day.

The oranges sort of implode a bit, but don’t worry, they’re fine. I can’t remember if its a Delia or Mary Berry hint, but it works wonderfully.

I’m another to cut down on the amount of sugar - by about a quarter.

NfkDumpling it predates Delia. I think I first saw this in Georgina Horley, Good Food on a Budget which I still use.

Use a liquidiser. Quarter the oranges and put in liquidiser with water from recipe. Chonk it up for a few seconds. Repeat till all oranges done. Continue as recipe. Makes the chunky kind of marmalade.

Or buy from local church 'fayres'. (My current method)

We can't get Mamade here but I buy a jar of el cheapo marmalade and melt it with grated orange rind then bung it back in the jar.

My dear late father used to make wonderful marmalade, cutting the peel with a sharp knife. Perhaps as Maw suggests it is a man thing?

Food processor. Freeze oranges, partly defrost so that they can be cut but are still firm enough to handle while you cut them into eighths or chunks. Cook fruit (not as long as recipe as the freezing softens them) Whizz in processor until the peel is the size you want, then put in preserving pan with the sugar and boil up.

I take out the pips while cutitng into chunks. I used to tie them in muslin and add etc etc,but when I forgot to do it once the marmalade was no worse, so I stopped.

I use my slicing machine after cutting the fruit in half and cutting the rounded edge of at the back where the safety guard holds the fruit.

It's a bit of a faff as the fruit tends to slip, which means turning off the machine before setting the fruit back upright again.

If I slice by hand I steep the fruit for two or three days before boiling it.

Years ago I got a bean and peel slicer for Kenwood chef, which is great for marmalade and runner beans. There are different size cutting wheels. But the food processor method gives good results, with chopped instead of sliced peel- tastes the same?