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

FAQs

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

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. Pectin: While many jam and jelly recipes require added pectin, you don't need to add any to this marmalade.

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.

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. The difference between white granulated and the unrefined golden granulated is taste.

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.

The Blake Hill team is especially thrilled with their Seville Orange Marmalade's Gold Medal Win as it is the most quintessential of all Marmalades, being the very first marmalade created in Scotland back in the 1600s.

Lemons contain a very high amount of pectin, which naturally sets and thickens the marmalade. If your marmalade is too thick for your liking after it cools, then it's likely that too much water evaporated as it simmered, and you can just add a bit more water for a more spoonable consistency.

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.

Oranges contain so much natural pectin that the marmalade will thicken without any added pectin (unlike with my peach, strawberry or raspberry jam, that all require pectin).

Reducing the sugar in the recipe means a slacker, not set consistency and the marmalade could have a shorter shelf life. The trend normalising “soft set” as acceptable is a misleading way of saying the marmalade is set. The correct consistency is gelled, similar to a that of a jelly preserve.

Do you have to soak oranges overnight for marmalade? ›

Put the fruit in a medium saucepan along with the water and let it come to a simmer over medium heat. Turn off the heat, cover, and let it sit for 24 hours. Don't skimp on the soaking time! It takes time to draw out the pectin from the oranges, soften the rings, and mellow the bitterness.

To increase the pectin and help the marmalade to set, you can add the juice of half a lemon. Boil for a few minutes and test again. However, if the marmalade was initially boiled too long, it can still result in it not setting as the pectin may have been damaged.

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.

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.

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.

Use Valencia oranges if you can find them – if not, regular navel oranges are fine too. The main secret in producing a sweet (instead of bitter) marmalade is to reduce the amount of white pith, seeds, and membranes.

But if you can't get Sevilles, know that marmalade can be made from all manner of bitter or sour citrus. Virtually any grapefruit makes a great marmalade because they're so bitter, and limes are also a great contender.