To keep the chopped fruit evenly spread from bottom to top of the jars, I find it helps to let the brew sit in the pan for 15 to 20 minutes before bottling. Otherwise the fruit all rises to the top!
Lovely paean to orange marmalade. Having spent time in Sevilla, I recall it was noted there that the fruit from all those “decorative” orange trees end up in England for marmalade. We don’t use enough marmalade to make our own, but we know better than to buy American brands.
The cookie recipe below dates from early years of my marriage. Recently my wife, Carol, and I baked some and topped each cookie with a square of our candied orange peel before they went into the oven.
Finally, a finicky note: There’s no pectin in lemon juice, but the acidity in the juice helps activate the pectin in the rind and seeds. The “thickening agent” in jam sugar is a mixture of pectin and citric acid.
MARMALADE DROP COOKIES
3 cups sifted flour
1/2 tsp. baking soda
1/2 tsp. Salt
1/2 cup butter (1 stick)
1 cup sugar
2 well beaten eggs
3/4 cup orange marmalade
Sift together flour, baking soda, and salt. Cream butter; gradually add sugar and eggs. Add flour, then marmalade. Drop from a teaspoon about 2” apart onto greased baking sheets. Bake at 350°F. about 12 minutes, until lightly brown at edges. Remove from pans at once. Makes 4 dozen cookies.
Thank you for sharing this! A cookie completely new to me but your recipe will make them better known! Thank you too for taking up the pectin issue - it is indeed the seeds, and the pith, that encourage the setting. My lemon juice suggestion is to add bitterness to the flavour if only ordinary oranges can be found to make the marmalade.
Another zippy article, Julia-you are a great read with a dash of 'recipe' thrown in for good measure!
Why, thank you!! I'm tickled pink you enjoyed it!
My Dad made marmalade every year while he was alive and made half with very fine rinds for my picky sister and half with thick rinds for moi
To keep the chopped fruit evenly spread from bottom to top of the jars, I find it helps to let the brew sit in the pan for 15 to 20 minutes before bottling. Otherwise the fruit all rises to the top!
Lovely paean to orange marmalade. Having spent time in Sevilla, I recall it was noted there that the fruit from all those “decorative” orange trees end up in England for marmalade. We don’t use enough marmalade to make our own, but we know better than to buy American brands.
The cookie recipe below dates from early years of my marriage. Recently my wife, Carol, and I baked some and topped each cookie with a square of our candied orange peel before they went into the oven.
Finally, a finicky note: There’s no pectin in lemon juice, but the acidity in the juice helps activate the pectin in the rind and seeds. The “thickening agent” in jam sugar is a mixture of pectin and citric acid.
MARMALADE DROP COOKIES
3 cups sifted flour
1/2 tsp. baking soda
1/2 tsp. Salt
1/2 cup butter (1 stick)
1 cup sugar
2 well beaten eggs
3/4 cup orange marmalade
Sift together flour, baking soda, and salt. Cream butter; gradually add sugar and eggs. Add flour, then marmalade. Drop from a teaspoon about 2” apart onto greased baking sheets. Bake at 350°F. about 12 minutes, until lightly brown at edges. Remove from pans at once. Makes 4 dozen cookies.
Thank you for sharing this! A cookie completely new to me but your recipe will make them better known! Thank you too for taking up the pectin issue - it is indeed the seeds, and the pith, that encourage the setting. My lemon juice suggestion is to add bitterness to the flavour if only ordinary oranges can be found to make the marmalade.