citrus clear white (forum)

ken 50 starts with ...
A few years ago I read a list of citrus that showed whether the pith boiled clear or stayed white when making marmalade.
For example seville orange boils clear, navel orange stays white.
The list included, lemons, limes, grapefruit, mandarind, tangelos, oranges.
Despite googling extensively I cannot find similar information.

Time: 10th May 2013 10:47am

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Diego says...
I'd like to see that list if you find it Ken.

Time: 11th May 2013 9:23am

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Anonymous says...
Bugger, Now this question is going to disappear down the line. I was hoping the first reply would be an answer :(

Time: 11th May 2013 3:49pm

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Anonymous says...
bump

Time: 13th May 2013 8:16pm

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ken 50 says...
If i do find it I will certainly share it. If I remember it was in a newspaper/magazine article, but I cannot believe this information is not an a database somewhere.

Time: 14th May 2013 9:39am

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Anonymous says...
I made some marmalade this last weekend using Hickson Mandarins and they seemed to boil clear. I also added a Eureka Lemon and a Yuzu lime and it didnt go cloudy.
(Best Ive ever made bty) Cream shery, Star anise,,,, yum.
(M Nash)

Time: 14th May 2013 3:13pm

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ken 50 says...
I seem to remember that many madarins/tangelos do boil clear (I know tangelos do since I have made this marmalade myself - but a larger list would still be good,

Time: 16th May 2013 5:31pm

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Original Post was last edited: 23rd May 2013 7:39am
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Anonymous says...
In the absence of a list, Maybe we should ask what boils cloudy through members experiance and draw our own list?
Ive done some reading and it seems its the sweet forms of each citrus that boil cloudy, (Satsuma over Hickson)(Navel over seville)
(M Nash)

Time: 17th May 2013 6:42pm

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Julie says...
I have made hundreds of jars of marmalade over the years. Can't remember how all of them performed, but here are a couple of comments.

Tahitian lime was very disappointing, quite murky, not a lovely green colour.

Seville orange is always clear. I add a couple of lemons to the oranges, so I guess they come out clear too.

When I make marmalade with my Navels, I peel the skin with a potato peeler, removing the white. It takes longer, but is worth the effort, as it has a lovely 'orangey' taste. It makes a bright, clear marmalade. A couple of tablespoons of whisky are a nice addition, just before you pour it.

I'm wondering if this might be worth doing with the limes, though the white may not come off as easily. My limes should be ready soon, so I might try a small batch.



Time: 17th May 2013 7:59pm

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ken 50 says...
I believe that what you say is true up to a point, but I think that not all grapefruit pith boils translucent for example.

Time: 23rd May 2013 7:38am

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Julie says...
I forgot to say in the post above - I do put the pith in a bag and cook it with the rest. I remove it before I add the sugar. I think there is probably pectin in the pith.

Time: 23rd May 2013 6:53pm

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