tag:blogger.com,1999:blog-8832004278585312011.post2645258485552136582..comments2024-02-20T17:28:16.014-08:00Comments on Cooking Weekends: Orange-Lime Marmalade with Agave NectarGerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8832004278585312011.post-91941319855852215212012-03-02T07:10:25.720-08:002012-03-02T07:10:25.720-08:00I wasn't aware you could the seeds for pectin....I wasn't aware you could the seeds for pectin. I will take a look through his blog for that recipe. Thanks!Gerlinde in Washingtonhttps://www.blogger.com/profile/13618338767725675893noreply@blogger.comtag:blogger.com,1999:blog-8832004278585312011.post-25104088534474993052012-03-01T20:34:33.260-08:002012-03-01T20:34:33.260-08:00Hi Gertrude,
I was curious about using agave necta...Hi Gertrude,<br />I was curious about using agave nectar w marmalade so thanks for your post. I did just make a batch of Seville Marmalade and it was divine. I found a recipe online by David Lebovitz-"living the sweet life in Paris". Seville oranges have many seeds, 20-30 per piece. He said to save the seeds and tie them in a muslin sack and cook with the jam. The seeds have a lot of pectin. <br />I still had a few extra Seville oranges and wanted to make some more marmalade bc it was/is so delicious. Bitter, tart, bursting w flavor. So now I am making a batch w 2 Seville oranges, 3 blood oranges, 6 kumquats, a pink grapefruit, a meyer lemon and an Eureka lemon. (The latter 2 from our garden.) I did save all the seeds but there are many fewer than the batch I made w the 8 Seville oranges and 2 Eureka lemons. I am now parboiling as David suggested and will let it sit over night and hope the pectin is enough. I add the agave tomorrow and see how it goes. But like you, I will cook it down and add no pectin, don't have it anyway!<br />Best, Nancy Mueller from Oakland CAAnonymousnoreply@blogger.com