Robertson'sOrange Mamade Thin Cut Orange Marmalade Mix 850gX2PK

MA MADE Orange Concentrate from Robertson is great choice for Orange Marmalade lovers as this 850 gram can provides the right amount of bitter sweet oranges done right for the Marmalade preparation. Adding the required amount of sugar and blending over heat gives excellent product that brings the fragrance and taste of Scottish oranges, and delights the Marmalade lovers. Excellent buy, as you get two tins of the concentrate that is economical and handy to use when needed, as these can be stored for a good time. Highly recommended, go for the original Orange Marmalade!

Most commercial orange marmalade is filled with HFCS, gums and thickeners all intended to drive costs down, not to make a better product. Ma Made gives you the raw ingedient that, with the addition of sugar makes the best orange marmalade available at a fraction of the price of store bought. The process is simple - heat the MaMade orange base in a large pan with 4 lbs of sugar, a little water, and a pat of butter to reduce foaming. Cook for 15 minutes, and ladle into sterilized 8oz canning jars. Makes about 10 8oz jars - 5lbs. at a cost of about $2.50 a jar, all in. That's about half the cost of a comparable quality commercial product.

I’ve been making orange marmalade the hard way for many years and it’s a full day’s chore when done right. Mamade was so fast, all the hard work has been done and anyone who is a orange marmalade lover knows that Seville oranges are the best and Mamade uses them. It’s so easy anyone can do it. You get two cans and one can made 11 half pint jars and half a jar that I put in the fridge. I always can my jams. The instructions are easy but I did use some whiskey as part of the 3/4 pint water measure - I used ½ cup and I used the juice of 1 lemon and zest because I like a little more sharpness in the flavor.

I normally swear by this brand and have used it for 30 years without an issue. I usually replace all the water in the recipe with Scotch whisky when I cook it. It makes excellent marmalade!Today, when I pulled the tin from the cupboard to cook a batch of marmalade, the can had a small dent and was bulging a bit. The “best before” date on the can is still a year from now. I opened the Mamade can cautiously and it spurted out forcefully and smelled weird. Of course, I threw it away.I am not blaming Amazon or the manufacturer. I don’t know if this spoilage occurred before I received it months ago, or in my kitchen cupboard. Bottom line: Cans can get damaged. This is normally an excellent product. Like any food product, it can occasionally go bad - and if you suspect it has, don’t risk using it.

I have Mamade before and I like it, but I find the peel to be too little and too small. So before starting I peel 2 oranges or an orange and a grapefruit and cut the peel into small slices. Add some water (not too much) and bring this to a boil and simmer for 1 -2 hours to soften. Discard the water and use the softened peel in the recipe. I made the marmalade exactly as per the directions on the can.Made up the Ma Made recipe exactly as per the tin - contents + 425ml water + 4 lb sugarRaised to boiling, then Boiled mixture for 15 minutes as per directions-Wrinkle tested on cold plate - but it did not set, just thick liquid so I checked with a digital thermometer.Marmalade temperature was 216F - so raised this in two steps to 220F - extra 15+ min of boilingDid get a wrinkle on finger push thru marmalade on cold platePut in fridge overnight and the marmalade set hard - success.Two photos sow the marmalade in a small bowl - showing a firm set, and then spread on some bread - showing the extra peel.Overall the taste was great and the extra peel was just right. The mix makes 9 Ball 8oz jars for storage and 2 glass bowls for immediate use.

This is “real” marmalade, and made with Seville oranges as it should be. Not too sweet and a bit tart, as the Seville orange isn’t a sweet orange.Instead of the 4lb of sugar recommended, I use 3.25 lb and although this only yields just over 5 pots of final product, it makes it even more tangy, the way proper marmalade should be.I find that you will need to simmer the mixture a lot longer than recommended on the can before reaching the gelling point required. Judging this gelling point is the most tricky part of the whole operation.Excellent product. Highly recommended.

I’ve used this before to make marmalade and it’s delicious. However, the two cans I just received were pushed in on one side and as they’re un-returnable, Amazon issued a refund. The packaging wasn’t damaged but the contents were, which means damaged good were shipped and I’ve been advised never to use contents of a damaged can but to dispose of it. Very disappointed and not sure I want to risk buying it again

I noted that Hartley's must have sold to another firm as the new cans have a different company name but the content is the same as always. I have been making marmalade using this mix since 1983. By using 4.5 pounds of sugar for each can (I always use two cans at once) it comes out with just the right balance of bitterness and sweetness. (The can calls for 4 pounds). It is easy to make -- takes less than an hour and each can makes nice smallish jelly jars worth. I always boil the jars, lids, measuring cup that I use to pour it into the jars, and the tongs I use to take the boiled jars etc. out of the water for at least 15 minutes at sea level (I would use a pressure cooker at high elevations) and have never had mold or other problem in a jar. It can last for years and be perfectly edible even if slightly darker than originally. (I discovered that by accident.) If a jar sits open in the refrigerator too long it might crystalize -- loosen the lid and just set the jar in tepid water and boil it until the marmalade 'melts. It resets perfectly when it cools.