How to make marmalade

[Z-Cook]

Thing is I see all kind of sugar amounts coming past

?

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)

It's also about the temp and sugar concentration to get a good set/gel. When you use less sugar you may not get that thick gel consistency which is why people sometimes add pectin. Adding pectin will give you the thick gel consistency but not the shelf life which sugar gives. I've had marmalade that has kept for many 10+ years before being opened. It's also about acidity and sugar combo.

 

[badjak]

What's the question mark for?
I've just been checking a number of recipes from what I consider reliable sources and the amounts of sugar used per 1 kg fruit varies between 1 and 2 kg.

 

[Z-Cook]

What's the question mark for?
I've just been checking a number of recipes from what I consider reliable sources and the amounts of sugar used per 1 kg fruit varies between 1 and 2 kg.

coming past - wasn't sure what it meant

 

[Morning Glory]

View attachment 140881

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

View attachment 140882View attachment 140883

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

Tart is how it should be.

 

[kaneohegirlinaz]

Tart is how it should be.

Yes, but a touch too tart.
I should have stuck with my recipe from years back, oh well

 

[Z-Cook]

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)

It's true - and there are differing sugar to fruit ratios out there.

There are also differing methods, and different ways of factoring in the liquid, whether by squeezing whole boiled fruit or squeezing the fruit first and adding water to boil the squeezed fruit peels in, and whether the liquid is measured before adding the sugar.

Interesting looking a many recipes.

Made my Seville marmalade today - all went ok.

 

[karadekoolaid]

For what it's worth, here's my orange marmalade recipe: Orange marmalade
I don't make it too often because it's not a great favourite over here, but I've made it for food courses and it generally turns out just fine.
This is a huge amount, so feel free to reduce by half, or a quarter.

 

[badjak]

Cotrus season has just started here.
I only have limes, but I will start looking around for oranges
And while I am writing this, I remember that I actually hardly eat jam
I will still get the fruits, but eat them as they are. Although, if there is lime pickle, there should be orange pickle