To answer (bitterness & pith): yes, the bitterness is indeed mostly localized to the white pith in various citrus fruits as well as gourds like chinese bitter melon. In this instance, the bitterness sensation is mostly caused by the high TANNIN content in the pith. Tannin itself is harmless to us, and is not a potentially risky alkyloid that the sensation warns us to avoid by default.
Normal orange is a bit tangy but nearly not bitter at all, Seville orange is bitter but nicely and refreshingly, while the Bergamot is so bitter that it is barely edible (although I LOVE it!). Kumquats, very bitter and sour when eaten fresh, once cooked in marmalade are only sweet and relatively aromatic. There you go...
I love the simplicity of this method of making marmalade, which does not reduce the quality of the final result. My family loves it While viewing and listening, I was intrigued by the soft voice, speaking the English language, and its relation to the information saying, "5 May 2022 BRAZIL" ----" BRAZIL!" I am not a native of England, but starting young, 70 years ago, I spent many years in Britain roaming from Dover to London, Maidstone, Gillingham Chatham, Kent area, Cornwall, Par, and South to Portsmouth and Doncaster, Newcastle, Barnbarough, Holy Island drinking mead, Edinburgh and Rosyth and Glasgow and the Isle of Aran and others , so I am trying to fit the accent in this video with the localities I knew so many years ago, but I cannot, and I never heard a person from, Brazil speaking such impeccable cultured English. However I remember the Geordie sense of humour, as I lived up North ........... but this is not a Northern sense of humour. " Wash the oranges really well to remove all that lovely dust and germs that have been collecting on the shelves of supermarkets" " The star of the show in addition to the oranges, is the humble box grater" " You can also tell by the marmalade dropping tears from the spoon, will form sheets followed by heavy tears, like the ones you cry on Saturday nights eating marmalade alone in your underwear". As a young man in England, I do not remember ever crying on Saturday night, eating marmalade alone, in my underwear, but I do remember, being alone, during a few Christmases and New Year's eves, in my accomodation, which was a small room in an attic in Gillingham , and my only company during snow falls, was a bar of nougat and a tot of whiskey. I was alone, did not cry, nor was lonely , as the conditions makes one a philosopher about the life we live, and the states we have to face, Thank you for the " recipe" you used in making Marmalade, and as you noted , I appreciated your other " humane ingredients I listed", which indicate that you are a wise and respectful gentleman. I am still wondering about the locality of your English accent, It was my old landlady at Newcastle Miss Margaret Titilah, who showed me how to make Scottish Golden Marmalade but her language was not spoken in an accent as eloquent as yours. Than you for the recipe with all its additional tacit and subtle ingredients, The marmalade I made from your recipe is as good as ours, but I must admit that I shall never be able to speak the English language as well as you do, though I must say , that the circle I live in, we may equal your sense of humour. Thank you, and since it is still January , may you have a good and healthy year 2024. making more marmalade with more than a pinch of a British sense of humour.
Hello. Thank you for such a lovely comment. I've never been to England or the UK in general. I learned English from movies, the radio and things like that. I have loved orange marmalade since being introduced to them by a video from a channel called Titli's Busy Kitchen, but I found the traditional method too laborious, so after experimenting with lots of variations, I came up with this one. Thank you, once again.
Thanks for the recipe. I thought I’d try it as it seems easier recipe than others I’ve seen. Unfortunately it turned out so bitter, I had to throw out the entire batch. I used navel oranges and was quite doubtful of cooking the oranges with pith, to begin with, but thought I’d give it a try anyway. Sorry, it didn’t work out for me.
Привет. Я думаю, что последний процесс займет от 10 до 20 минут, в зависимости от количества, которое вы делаете. Я перевел этот ответ с английского, надеюсь, вы его поймете.
У меня заняло 35 минут, что бы он загустел. Это самый лучший рецепт! Я пробовала много рецептов и теперь я нашла идеальный вариант. Теперь буду готовить мармелад только по Вашему рецепту ❤❤❤ сохраню от всех рецепт в тайне 😅 спасибо Вам огромное за то, что поделились
Thank you for your video but this is not marmalade it is an orange jam. It look quite delicious but Marmalade is very special and needs to be followed in special steps using with Seville oranges, Lemons or Grapefruit. The pet or skin of the fruit must be finely sliced and included as marmalade traditionally has a bitter sweet flavour which is why it is a good wake up for breakfast. But your jam sounds very nice indeed it's just not marmalade, I would enjoy it for afternoon tea but not for breakfast. Thank you.
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I am currently experimenting with marmalade recipes to find the one that is perfect for me. I am definitely going to pull from this one- thank you!
Man. I’ve gotten much use out of this recipe. I’ve made for myself a few times and now this year’s christmas present (for my whole family)
That made me really happy to know. Thank you so much. Merry Christmas to you and your family!
@@bmasfer1 merry christmas to you as well!
Really good video. Thanks for investing the time and effort to make it.
Thank you!
I only like marmalade with no peel in it at all. Will it still cook ok if i don't put grated pith in it?
Love this recipe.
Thank you so much.
❤
I came here after watching Paddington
To answer (bitterness & pith): yes, the bitterness is indeed mostly localized to the white pith in various citrus fruits as well as gourds like chinese bitter melon. In this instance, the bitterness sensation is mostly caused by the high TANNIN content in the pith. Tannin itself is harmless to us, and is not a potentially risky alkyloid that the sensation warns us to avoid by default.
Thank you
Normal orange is a bit tangy but nearly not bitter at all, Seville orange is bitter but nicely and refreshingly, while the Bergamot is so bitter that it is barely edible (although I LOVE it!). Kumquats, very bitter and sour when eaten fresh, once cooked in marmalade are only sweet and relatively aromatic. There you go...
Very simple.... thank you.
This same method can we make pomelo fruit marmalede
I love the simplicity of this method of making marmalade, which does not reduce the quality of the final result. My family loves it
While viewing and listening, I was intrigued by the soft voice, speaking the English language, and its relation to the information saying, "5 May 2022 BRAZIL" ----" BRAZIL!" I am not a native of England, but starting young, 70 years ago, I spent many years in Britain roaming from Dover to London, Maidstone, Gillingham Chatham, Kent area, Cornwall, Par, and South to Portsmouth and Doncaster, Newcastle, Barnbarough, Holy Island drinking mead, Edinburgh and Rosyth and Glasgow and the Isle of Aran and others , so I am trying to fit the accent in this video with the localities I knew so many years ago, but I cannot, and I never heard a person from, Brazil speaking such impeccable cultured English.
However I remember the Geordie sense of humour, as I lived up North ........... but this is not a Northern sense of humour.
" Wash the oranges really well to remove all that lovely dust and germs that have been collecting on the shelves of supermarkets"
" The star of the show in addition to the oranges, is the humble box grater"
" You can also tell by the marmalade dropping tears from the spoon, will form sheets followed by heavy tears, like the ones you cry on Saturday nights eating marmalade alone in your underwear".
As a young man in England, I do not remember ever crying on Saturday night, eating marmalade alone, in my underwear, but I do remember, being alone, during a few Christmases and New Year's eves, in my accomodation, which was a small room in an attic in Gillingham , and my only company during snow falls, was a bar of nougat and a tot of whiskey. I was alone, did not cry, nor was lonely , as the conditions makes one a philosopher about the life we live, and the states we have to face,
Thank you for the " recipe" you used in making Marmalade, and as you noted , I appreciated your other " humane ingredients I listed", which indicate that you are a wise and respectful gentleman. I am still wondering about the locality of your English accent, It was my old landlady at Newcastle Miss Margaret Titilah, who showed me how to make Scottish Golden Marmalade but her language was not spoken in an accent as eloquent as yours.
Than you for the recipe with all its additional tacit and subtle ingredients, The marmalade I made from your recipe is as good as ours, but I must admit that I shall never be able to speak the English language as well as you do, though I must say , that the circle I live in, we may equal your sense of humour. Thank you, and since it is still January , may you have a good and healthy year 2024. making more marmalade with more than a pinch of a British sense of humour.
Hello. Thank you for such a lovely comment. I've never been to England or the UK in general. I learned English from movies, the radio and things like that. I have loved orange marmalade since being introduced to them by a video from a channel called Titli's Busy Kitchen, but I found the traditional method too laborious, so after experimenting with lots of variations, I came up with this one. Thank you, once again.
What on earth makes you think the poster is from the UK? You can’t place his accent because it is not British, you fool!
Eating marmalade alone in your underwear? Lol. Thank you for the humor. 😊
Thanks for the recipe. I thought I’d try it as it seems easier recipe than others I’ve seen. Unfortunately it turned out so bitter, I had to throw out the entire batch. I used navel oranges and was quite doubtful of cooking the oranges with pith, to begin with, but thought I’d give it a try anyway. Sorry, it didn’t work out for me.
Привет! Сколько по времени уверовать мармелад? Градусника нет (
Привет. Я думаю, что последний процесс займет от 10 до 20 минут, в зависимости от количества, которое вы делаете. Я перевел этот ответ с английского, надеюсь, вы его поймете.
У меня заняло 35 минут, что бы он загустел. Это самый лучший рецепт! Я пробовала много рецептов и теперь я нашла идеальный вариант. Теперь буду готовить мармелад только по Вашему рецепту ❤❤❤ сохраню от всех рецепт в тайне 😅 спасибо Вам огромное за то, что поделились
@@PavlushenkoV. Большое спасибо. Я очень рад, что вам понравилось!
Thank you for your video but this is not marmalade it is an orange jam. It look quite delicious but Marmalade is very special and needs to be followed in special steps using with Seville oranges, Lemons or Grapefruit. The pet or skin of the fruit must be finely sliced and included as marmalade traditionally has a bitter sweet flavour which is why it is a good wake up for breakfast. But your jam sounds very nice indeed it's just not marmalade, I would enjoy it for afternoon tea but not for breakfast. Thank you.
How slow is that final cook?
Hello. Medium-low heat. From 1 to 10, I'd say a 3.
❤❤❤❤❤❤❤❤❤❤❤❤❤
Yours isnt' bitter because u not adding the skin with the while thingie into the marmalade. But you throw away alot of oranges.
That jam not marmalade.
Thank goodness.
Never thought to make orange jam theres only so many rind bits I can handle.
My sister used to call them knots.
😂😂😂😂😂