Robertson's Orange Mamade Thin Cut Orange Marmalade Mix 850gx3pk

I grew up in Ireland and I remember well my mom purchasing Seville Oranges. It was my job to hand slice the peel in order to make marmalade. By the time I had finished this chore, my hands were often red and sore. However, the taste of the marmalade was well worth the effort.In my current location, I cannot get Seville Oranges and, although I have tried several varieties of commercial marmalade, it never tasted like the hand-made variety of my youth. That was until I discovered Mamade marmalade concentrate. It is delicious and has the same taste of that from my mom's kitchen.It is really easy to make a batch of marmalade using this product. I usually use two cans each time I make a batch. I add the recommended amount of water and sugar, bring it to boil, simmer it and pour it into my pre-prepared canning jars. I label it with the date and store it for use. I usually make marmalade at least once a year and it stores really well.Mamade marmalade is wonderful. It tastes just like the marmalade I grew up with, without the sore hands. It is easy to make and stores well. I highly recommend it..

If you want real (tart) marmalade and can't easily get what you need at the store. These oranges are thin-sliced. If you like English marmalade, you probably like thick-sliced, I haven't found those canned in the US yet. Almost every can will come with some kind of dent, get over it, the contents inside are just fine. The can metal is on the thin side, the environment thanks you. Sometimes a dent on the rim can make using a can opener a challenger. I have yet to have one I could not open. Warning, the contents are very bitter in the concentrated form.There is a recipe on the can (see photo). I floor that with the following changes. I like thick-cut marmalade. So I buy 1 navel orange per can, peel it, removing the white underpeei, and slice that into the size I want, so three oranges for this trip-pack. I boil these peels in a little bit of lemon juice for about 15 minutes to soften. You could use water. I then add the cans of seville oranges. I always use much less sugar than they suggest. I want tart, and what they recommend seems way to sweet for me, adjust based on your preference. So I add about 1.5 lb of sugar per can, not the 4 in their recipe. However, I use white grape juice instead of water, and that brings some additional sugar. Still comes in less than half of what they suggest. The downside to not adding the sugar is that the pectin in the product won't gel well at reduced sugar. I add about 1/3 cup of low-sugar pectin to help. I don't end up with a solid gel, but a very thick, spoonable, gel. I also put the canned jars into a 10 minute boiling water bath after sealing to provide sanitary protection. Using the recipe I follow, the 3 cans makes 10 pint jars. Everyone that has tried it loves it. The thick peel from the navels has the seville taste because it is swamped in they flavor, but still gives more texture. These have gone up in cost a lot recently, seems about 50%. With sugar, oranges, and pectin, it costs a little over $4 a jar to make my marmalade.

I ordered three cans of this product. I made Christmas gifts for our neighbors. Three cans made about 30 small jars of marmalade. It is delicious and easy to make using the steam bath method. Highly recommended.

I’ve always been able to find Seville oranges in NYC until this year. So I tried this canned brand. Followed the instructions for the first batch but found it too sweet. For the second can I reduced the sugar by 25percent, used just 3 pounds. Also added the juice of one lemon. It came out great, just like when I made it from scratch with 2 pounds of Seville oeanges…A lot less work. Also the cans were not dented…

Tastes great, will save you 75% $$

Great product!All my marmalade came out perfect. Each can makes seven 8 ounce jars if you keep it at a vigorous boil. I use a large bag of natural white sugar, substituting some of the 7-8 cups with a cup or more of Demerara, dark brown sugar, Turbinado Sugar or even add small amount of Muscovado sugar. This makes a richer darker Breakfast Marmalade which isn't too sweet. My British husband likes his marmalade very tart and isn't happy with store bought! The company recommends larger sugar crystals to guard against burning and the directions are fairly accurate but using a thermometer to get to 220 degrees helps. The wrinkle test is important to get the preferred firmness. Boil too long and the marmalade can be hard to spread. Easy to make three batches in an afternoon if you have all the correct canning equipment and finish with a water bath at the end to improve shelf-life safety.My only complaint is the cans came dented. But the white coating inside wasn't damaged so I didn't have to worry. My biggest problem during the pandemic was getting small jars and lids.Last week I ordered Mamade again for another 3 batches and all three cans were dented because they are in a box with only three air pillows. They are not returnable so I had to call Amazon for a refund. Amazon said it wouldn't happen next time I ordered but I will believe when I see it!

The instructions provided are good, although it actually takes around 20 mins once boiling point is reached. What I like about this marmalade is it is has a alight tart flavor, which is just like the English marmalade I grew up on.

This is, for me, the world's best marmalade. I used to buy it (as Hartley's) ready-made 55 years ago, later was unable to find it. Then, a few years ago, found the mix (as Hartley's; now Robertson's) available. Even though I must now do some preparation, I still prefer it to any other. (I actually improve it for my taste by adding zest from two fresh oranges to the kettle before "cooking" - but this may make it too bitter for most. However, people to whom I have presented with a jar have agreed that it's the best marmalade they have tasted - and hint for more!)