How to make marmalade

[Morning Glory]

Morning Glory isn't that interesting! I had no idea that there was such a thing...

You have to pay to enter but its not a stupid fee and judging is taken very seriously. Good qualified judges who give proper feedback whether you win or not. And all the money goes to 'hospice at home' charity.

 

[kaneohegirlinaz]

Morning Glory I don't think that if I tried to enter, the package would arrive in a time...

 

[Morning Glory]

Morning Glory I don't think that if I tried to enter, the package would arrive in a time...

There are drop off, postage points in the USA, I think.

Edit. It is probably too late though.

 

[Z-Cook]

I had a forum friend who did the marmalade competition one year as well - was a lot of fun waiting for the results

UPS does a 3-5day Worldwide Expedited for $28 on pirateship/easypost! Always next year tho!

 

[kaneohegirlinaz]

I think that I'll be trying to work out my bug-a-boos with make Meyer Lemon Marmalade at altitude for now...
I have yet to pop open a jar, but did give two jars to friends, waiting hear their opinions.

 

[badjak]

including advice not to use previously used Indian pickle jar lids as the marmalade was tainted with spicy Indian notes!

That actually sound like it could work!
Lightly Indian spiced marmelade

 

[kaneohegirlinaz]

Popped the top on one of these babies ... lovely color, texture and aroma!

The taste was a touch tart ... maybe more sugar next time?

 

[karadekoolaid]

The taste was a touch tart ... maybe more sugar next time?

2 kgs of fruit and 4 kgs of sugar. The sugar helps the marmalade to set.

 

[kaneohegirlinaz]

karadekoolaid I did 1:1:1 ratio
1 cup cut fruit
1 cup granulated sugar
1 cup water
all by volume, not weight

In the end I had 5 cups of fruit, used 5 cups of sugar and 5 cups of water (I did add a packet of powdered pectin which worked out)
cooked it all down by about half, hard boil to 203°F which is the jelly set here our altitude and jarred
did a water bath canning for 25 minutes (again, altitude) and bob's your sweet/tart uncle
But it seems as though your saying 1 part fruit to 2 parts sugar? And then how much water then? And by volume...

 

[Z-Cook]

2 kgs of fruit and 4 kgs of sugar. The sugar helps the marmalade to set.

But it seems as though your saying 1 part fruit to 2 parts sugar? And then how much water then? And by volume...

kaneohegirlinaz , really useful - and important IMO - to have a scales and to weigh ingredients. It makes everything much simpler and more consistent

Using added pectin is a very different way of making marmalade and jams to just using sugar and fruit.

UK Marmalade quantities are usually by weight (it's in the Dan Lepard recipe too and most all UK recipes you'll find)
Medium-cut Seville orange marmalade recipe

Adding some volume conversions:
So
For each 1lb/450g of unprepped fruit:
2lb/900g/4.5c granulated sugar
You'll need to measure the amount of water you use to begin with and measure again once you've done the first boiling round before adding the sugar.

 

[badjak]

I thought the standard was 1 kg fruit and 1 kg sugar?
At least that's what I've been though (if I remember correctly)

 

[karadekoolaid]

thought the standard was 1 kg fruit and 1 kg sugar?
At least that's what I've been though (if I remember correctly)

That's for jam. Marmalade , whether orange, lemon or grapefruit, is another thing altogether.

 

[badjak]

That's for jam. Marmalade , whether orange, lemon or grapefruit, is another thing altogether.

Why?

 

[Z-Cook]

Why?

It sets differently. Marmalade, has 2 components: the sliced peel and the thick transparent jelly. It's more like making a fruit jelly with the sliced peel suspended in it, than making a fruit jam, but still different to jelly making because of the high pectin levels found in Seville oranges and the bitterness of the fruit. The jelly part has to gel enough to allow the peel to be suspended evenly when bottled.

 

[badjak]

Thing is I see all kind of sugar amounts coming past from 1 sugar to 1 fruit to 2 sugar to 1 fruit (by weight)
So I figured 1:1 will probably work but will not be sweet enough for most people (bitter rind, peel etc)