Which sugar for marmalade

They should be added only if the recipe calls for them or when you are really confident at creating your own recipe. Preserving sugar has even larger crystals than granulated for a slower dissolve, so lessens the need to stir and skim. It also creates less froth for a clearer preserve.

Jam sugar contains added pectin and is normally unnecessary for Seville orange marmalade due to the high, naturally occurring levels of pectin in the fruit. You may need to use this in marmalade made with juicing oranges to boost pectin and aid setting. Some recipes ask you to heat the sugar in a low oven before adding it to the pan. Don't forget: all the sugar crystals must be dissolved before you turn up the temperature and boil for setting point.

This may take 20 minutes or more. Some recipes call for you to soak the peel overnight before cooking. This means it will take less time to soften in cooking. Shorter cooking will result in a brighter, fruit flavoured marmalade. Longer cooking makes for a mean and moody marmalade.

Marmalade makes a great gift, but to avoid any unwanted mouldy surprises, sterilise jars and equipment just before the marmalade is brought to a rolling boil to set. Wash jam jars, lids and rubber Kilner-style jar rings in hot soapy water. Keep all marmalade-making utensils that are going to come in contact with your nectar such as teaspoons, ladles, wide-neck funnels and rubber Kilner-style jar rings in a large pan or stock pot covered in water on a low boil to keep them scrupulously clean.

Dip metal tongs into the boiling water to sterilise these as well before lifting utensils out, allowing them to cool in the air briefly before using. This is a key part in all marmalade and preserve making. On boiling, the pectin, sugar and acidic fruit will work together to make the marmalade set.

There are three ways to test for setting point, the stage at which the preserve will set once it has cooled to room temperature:. Apply market research to generate audience insights. Measure content performance. Develop and improve products.

List of Partners vendors. Featured Video. Save It Print. Total Time 0 mins. Servings 80 to 96 servings. Yield 5 to 6 8-ounce jars. Preparing the Fruit Scrub the oranges clean:. Cut the oranges in half and juice them:. Cut the peels into narrow strips:. Juice the regular lemon and add this juice to the orange peels and juice:.

Prep the Meyer lemon:. Put seeds into cheesecloth or muslin bag:. Put orange mixture into pot, add water:. Secure pectin bag:. Boil until the peels are soft:.

Remove the pectin bag:. Measure the mixture:. Add sugar:. Squeeze pectin from pectin bag:. Boil and check temperature:. Test to see if the marmalade is at setting point:. Sterilize the canning jars:. Sterilize the lids:.

Ladle jam into sterilized jars:. Clean rims, secure with lids and jar ring:. Process in water bath optional :. Allowing the jars to seal:. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Continue as before with the second ginger bag and the second batch; remove ginger just before potting.

Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more.

Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. 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. No, not normally. This of course depends on how big batch of marmalade you are making.

Most of my recipes start with g of fruit, which take about 10 minutes to reach the setting point. 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. Cane sugar will give you much clearer finish.

The marmalade will have a wonderful translucent colour.