Really Quick Orange Marmalade Recipe | CDKitchen.com (2024)

FAQs

How long does it take for orange marmalade to set up? ›

If not, keep boiling and make sure the temperature reaches 220 degrees. Set-up time: Orange marmalade takes 24-48 hours for the natural pectin to set up completely. If your marmalade is still a little runny looking when it cools, check again in a day or two.

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.

If you are going to make marmalade as a rule you will be busy for two days, but that's half the fun. The kitchen smelling of citrus fruit while the jam slowly turns into this thick consistency.

Caster sugar is the one to avoid. The crystals are too fine, which is great for baking but they will dissolve too quickly when making marmalade. Granulated sugar is a good choice. The large crystals will dissolve quickly and cleanly, resulting in a clear, amber liquid that best shows off your perfectly floating peel.

Tim Nind's Seville Orange and Ginger Marmalade, Dalemain Award Winner 2023. Selected from a wide variety of entries from all over the world, Tim Nind's Seville Orange and Ginger Marmalade has been crowned the winner of the 2023 Dalemain Marmalade Homemade Double Gold Award.

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.

Don't overcook your marmalade

Lady Claire Macdonald, food writer: While you're testing your marmalade to see if it's set, take it off the boil. Otherwise you risk boiling away the water content, and ending up with a dark, over-thick marmalade that's dry and rubbery.

Pectin Substitute

Cornstarch - Another plant-based thickening agent, cornstarch is a great substitute for pectin. Gelatin - For non-vegan menu items, you can substitute gelatin for pectin, but it will yield a different consistency.

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.

If the proportions of fruit, acid, pectin, water and sugar in your pan are not balanced, the marmalade will be unlikely to set. Nine times out of ten, marmalade fails to set if the recipe does not have a precise weight of ingredients. Listing a number, e.g 4 Grapefruits will mean a variable weight.

How do you shred orange peels for marmalade? ›

Seville Orange Marmalade

Cut in half and squeeze out the juice. Place the juice in a large pan and the pips into the muslin lined bowl. Scoop out any remaining flesh with a teaspoon and add to the pips in the bowl. Cut the orange shells in half again, then shred the peel with a sharp knife.

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

Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally. Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined.

After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. Times will vary according to the size of the pan – in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins.

If you use oranges with the peel, and you want to eliminate the bitterness, prick them with a fork and soak them for three days in a pot full of water, which you will change every day. In this way the oranges will lose the bitter part that many do not like.

4 tips to make your marmalade great

But first, you gotta pick the right fruit. Historically, and even today, the best fruit for the job is a Seville orange, a sour-bitter variety that's used as a souring agent in many Caribbean and Latin American cuisines in lieu of lemons or limes.