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Sylvia, in my research, I found several British recipes that heated the muscovado sugar

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Joined: Dec 12, 2005


Posted to Thread #29480 at 2:41 pm on Mar 16, 2017

before adding it to the fruit. I wondered if that gave the "burnt" taste that I don't like from most purchased marmalades. I had always assumed it was because the pith was left on, while this recent version I made had no pith.

I very happy you're flush with marmalade now. I just added a small jar to sliced strawberries instead of sugar. Yummy with Richard's key lime dip.

Jesus saves. Buddha recycles.

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