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Marmalade Making Questions and Answers

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Marmalade troubleshooting

Over the years I've made a lot of marmalade batches, to just about call myself an expert. But, expert or not, I still get days, when batch of marmalade just doesn't want to set or the flavour is not quite right.  I know that marmalade making can be really puzzling, so here is a list of frequently asked questions:

What fruit can I use for marmalade making?

Any citrus fruit can be used - Seville Oranges, Lemons, Limes, Sweet oranges, Tangerines or Satsumas.

When can I buy seville oranges?

Here in the UK, seville oranges is very short. You can only buy seville oranges in January/February, when they are available in large supermarkets or your local fruit stall. It's worth buying few extra ones and freeze them or make several batches.

500g of seville oranges will make about 5 smaller jam jars, so if you buy few kilos, you have supply for most of the year!

Can I freeze seville oranges for marmalade?

 Yes, you can freeze whole seville oranges and use them at later stage.

Can you make orange marmalade without seville oranges?

Yes, you can make orange marmalade with ordinary - sweet oranges, which are available all year round. The marmalade taste is going to be slightly sweeter, than when you make the marmalade with seville orange, so I normally combined the fruit with lemons for sharper finish. 

There is another way to make simple seville oranges marmalade, if you are in a hurry. These days you can buy seville orange concentrate in a tin in most large supermarkets and these are available all year round. You can usually find them on the bottom shelf with preserves, jams and ready made marmalade.

How do I fix runny marmalade?

The good news is that it is possible to fix runny marmalade - I've already written a whole article about how to achieve the perfect marmalade set and how to troubleshoot runny marmalade. You can find the article here.

Do I need to add pectin to marmalade?

No, not normally. Citrus fruits have the most pectin content of any jam/marmalade making fruits, so there is no need to add extra pectin. The only time you might need some, if your marmalade won't set for the first time and you need to re-make your marmalade.

How long to boil marmalade?

If you've measured everything correctly, marmalade usually takes about 10-15 minutes to reach the setting point (about 105C). This of course depends on how big batch of marmalade you are making. Most of my recipes start with 500g of fruit, which take about 10 minutes to reach the setting point.

Does it mater what sugar I use?

Yes and no...

Let me explain...

First of all always use the right amount of sugar (about 2x the amount of the original weight of your fruit) and use only cane or beet sugar (granulated sugar). To make sure your marmalade sets well, you have to use the full amount of sugar and you can't use any substitute like honey or chemically produced substitutes (sweeteners). 

Cane sugar will give you much clearer finish. The marmalade will have a wonderful translucent colour.

Beet sugar is fine to use, but it will give you slightly misty appearance. 

How do you know which one is which? That's not always easy to find out, but if the sugar packet says 'grown in UK' it's sugar beet as sugar cane doesn't grow in the UK.

If you would like to have a marmalade with a deeper flavour, you can substitute some of the sugar in recipe for brown, Demerara or mollases sugars. Depending on which one you use you get deeper and darker flavour. Don't be tempted to use use just brown or Demerara sugar as the final marmalade flavour would be closer to a treacle than to a breakfast preserve!

Any more tips on how do I make perfect marmalade?

Yes, of course! You can find another blog about marmalade making with few handy tips on getting it right here.

Magdalena

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