Making Small-Batch Citrus Marmalade
The secret to marmalade isn't in the sugar, but in the patience required to soften the rinds. You are looking for translucent peels that yield to a spoon, floating in a thick, amber gel.
Patience is your primary ingredient
The peel needs to soak overnight to soften, or the final result will be chewy and bitter. Prepare your glass jars by sterilizing them in boiling water just before you are ready to fill them.
- heavy-bottomed non-reactive pot
- candy thermometer
- sharp chef's knife
- sterilized half-pint jars with lids
- fine mesh sieve
What goes in.
- 2 lbsseville or navel oranges
- 1 largelemon, juiced
- 4 cupsgranulated sugar
- 4 cupswater
Testing for the gel
Keep a saucer in the freezer. When you think the marmalade is ready, drop a teaspoon onto the cold plate; if it wrinkles when you push it with your finger, it has set.
The method.
Prep the fruit
Slice the oranges in half and juice them. Remove the seeds and white pith from the peels. Slice the remaining rind into thin, matchstick-sized strips.
Soak
Place the strips of peel in a bowl, cover with water, and let them sit at room temperature for 24 hours. This draws out the excess bitterness.
Simmer the peel
Drain the peels and place them in the pot with fresh water. Bring to a boil and simmer for 40 minutes, or until the peel can be easily pierced with a fork.
Combine
Add the orange juice, lemon juice, and sugar to the pot with the cooked peels. Stir over low heat until the sugar dissolves completely.
The hard boil
Increase the heat to high. Boil rapidly until the thermometer hits 220°F. Do not stir during this stage to avoid crystallization.
Jar
Remove from heat, skim any foam from the surface, and let it rest for 10 minutes. Ladle into hot, sterilized jars and seal.
Other turns to take.
Grapefruit and Ginger
Add one tablespoon of finely grated fresh ginger during the final boil for a sharp, spicy finish.
Dark Sugar Marmalade
Replace one cup of granulated sugar with dark brown sugar to add a depth of molasses flavor.
When it doesn't go to plan.
Tie the seeds and any excess pith in a cheesecloth bag and boil it with the mixture; this provides extra natural pectin for a better set.
If the marmalade does not set after cooling, you can pour it back into the pot, add a tablespoon of lemon juice, and boil for an additional five minutes.
Always use a non-reactive pot like stainless steel or enamel; cast iron or aluminum will react with the acid in the citrus and turn the marmalade metallic.
The ones that keep coming up.
Why is my marmalade runny?
Usually, this means the temperature did not reach 220°F or the fruit lacked enough natural pectin. Using the saucer test is the most reliable way to avoid this.
Can I reduce the sugar?
Sugar is necessary for the preservation process and the structural integrity of the gel. Reducing it significantly will result in a syrup rather than a spread.
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