Marmalade In The Microwave Recipe - Recipes.net (2024)

FAQs

How to make marmalade step by step? ›

I typically use 4 cups of sugar for every 4 cups of fruit mixture, which produces a rather tart marmalade. Feel free to use more! Squeeze the pectin from the bag: Once your pectin bag has cooled to the point you can handle it, squeeze it like play-doh to extract extra pectin.

What's the ratio of sugar to fruit in marmalade? Because of the tartness of a Seville orange, the ratio of sugar to fruit in marmalade is 2:1. This recipe calls for 2kg of sugar and 1kg of oranges but you can scale it down or up using that ratio.

Granulated is the go-to sugar for marmalade making. Its larger crystals will dissolve quickly and cleanly, making a clear, amber liquid that best displays your perfectly suspended peel. White granulated and the unrefined golden granulated taste quite different to each other, and it's worth experimenting.

The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.

The Blake Hill team is especially thrilled with their Seville Orange Marmalade's Gold Medal Win as it is the most quintessential of all Marmalades, being the very first marmalade created in Scotland back in the 1600s.

To prevent scum forming on the top of your jam, add a knob of butter to your fruit at the same time as you add the sugar, we recommend 20 grams per 1 kilogram of fruit. Note: Scum is nothing sinister, it is only air bubbles that are created during the cooking process, they will not ruin your jam/marmalade if they form.

Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.

Reducing the sugar in the recipe means a slacker, not set consistency and the marmalade could have a shorter shelf life. The trend normalising “soft set” as acceptable is a misleading way of saying the marmalade is set. The correct consistency is gelled, similar to a that of a jelly preserve.

Cut fruit up finely, removing pips. Add 2 & 1/4 cups of water for every 1 cup of fruit. Soak overnight. The next day, boil the mixture for one hour or longer.

What is the method of marmalade? ›

Cook the Zest and Fruit

Put the zest, fruit, and accumulated juices, along with 4 cups of water and 6 cups of sugar into a large, heavy pot. Stir to dissolve the sugar a bit and bring everything to a boil. If you plan to hot-water process the jars of marmalade, fill a canning kettle with water and bring it to a boil.

Lemons contain a very high amount of pectin, which naturally sets and thickens the marmalade.

It could be that…. You used too much water or not enough oranges or not enough sugar. You didn't extract enough pectin from the muslin bag. The heat was too low so you didn't fast boil the marmalade.

Tie the muslin square into a little bag and add it to the bowl. Make sure everything is immersed in the water. Leave to soak overnight or for several hours if possible. This helps to extract pectin from the fruit and soften the peel, which will reduce the amount of cooking.

Use Valencia oranges if you can find them – if not, regular navel oranges are fine too. The main secret in producing a sweet (instead of bitter) marmalade is to reduce the amount of white pith, seeds, and membranes.