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TicTac

TicTac

1 hour ago, Katie Meadow said:

Of course you use as much juice as you can squeeze from the oranges. Also, when making up a bag for pips try to remove as much pith as possible and just use the seeds. And make sure the bag closes tightly so no seeds escape into the liquid .Yes you can certainly use other citrus fruit in the mix, but depending upon which ones you use you may need to adjust the sugar.

Any thoughts on how it would turn out if I used half white sugar and have dark brown sugar?

 

Edit - also curious if anyone let it sit with the pips overnight to release further pectin (ala Lebowitz) or just plowed straight through?

 

Lastly, when you folks add the sugar, typically how long do you continue the cook after adding it?

 

TicTac

TicTac

51 minutes ago, Katie Meadow said:

Of course you use as much juice as you can squeeze from the oranges. Also, when making up a bag for pips try to remove as much pith as possible and just use the seeds. And make sure the bag closes tightly so no seeds escape into the liquid .Yes you can certainly use other citrus fruit in the mix, but depending upon which ones you use you may need to adjust the sugar.

Any thoughts on how it would turn out if I used half white sugar and have dark brown sugar?

 

 

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