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:.
Put some saucers in the freezer to chill for this test. After the marmalade has been on a rolling boil for 15min, remove it from heat and spoon a little using a sterilised teaspoon on to a cold saucer. Levels of pectin are different in all Seville oranges, so it may take up to 35min to reach setting point. Some marmalade purists use the flake test. Dip a wooden spoon into the marmalade, hold above the pan and rotate a few times. A set marmalade will drop from the spoon in a flake of drips.
Using a sugar thermometer, which can be safely clamped on to the side of your maslin pan, is a great option for amateurs. The temperature needed for the setting point is At this point, you can remove your pan from the boil and use the wrinkle test, if you like, to see how a set marmalade behaves.
The jam needs to settle and thicken slightly for 15min in the pan so the peel will be suspended throughout the marmalade. Keep jars in their roasting tin from the oven while filling them with a sterilised ladle. The tin will collect any drips — and there are sure to be some, no matter how carefully you try to fill the jars. The large the surface of the marmalade liquid the quicker the water evaporates, which means that the setpoint is reached quicker.
Another thing to bear in mind, is not to keep stirring the marmalade once the sugar is added as it will cool the marmalade and the setting point will be difficult to reach — just stir occasionally to prevent sticking.
First of all the marmalade first need to reach about C. The volume of liquid before you add sugar and start boiling all the mixture should be about 2x the amount of the original weight of your fruit. Always do the wrinkle test after your marmalade reached the setting point.
Turn off the heat, add a spoonful to a cold plate make sure a stack of plates is available in the fridge for you to use as you test your marmalade and leave it to set for 5 minutes in the fridge. If the mixture sets and when you run your finger over the surface it crinkles and it feels slightly hard, you are on to a winner! You know that the rest of the marmalade will set too and you are ready to pot your marmalade up.
Test again. First of all you need to be absolutely sure that your marmalade is not going to set. It can take up to hours to set properly.
This is because pectin can take that long to develop firm set. If after 48 hrs your marmalade is still very runny, here is what to do: Open all your jars up again and pour into large stock pot.
Start heating the pot on medium heat and bring to boil and then gradually back to the marmalade setting point C. Whisk in one tablespoon of powdered pectin as your marmalade heats up. Once you reach the setting point, test your marmalade again. If you are still not achieving the right set, add more powdered pectin 1 extra teaspoon at the time , re-boil and test again. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more.
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