Ladle into sterilized canning jars, and process for 10 minutes adjusting for altitude. If canned properly, store marmalade in a cool dark place for up to 1 year.
Continue to Content. Ingredients 2 pounds oranges about 8 medium Juice and zest from 1 large lemon 6 cups water 5 cups sugar. Instructions Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Wash and dry the oranges and lemon. Stack the orange slices and cut into small pieces, about the size of a pea. Tip: I found cutting the slices into small pieces easiest to do with kitchen scissors!
Place the orange pieces and any reserved orange juice into a large pot. Add the lemon juice and zest. Add the water and bring the mixture to a boil for 10 minutes. Reduce the heat to medium and simmer for 60 minutes, stirring occasionally. This softens the orange peels. A quicker method than soaking overnight.
After 60 minutes, add the sugar, stir to dissolve, and bring the marmalade to a full rolling boil. Once a full rolling boil is achieved, stir constantly to prevent burning until the mixture reaches F. Use a candy thermometer to monitor this process, it will take about 20 minutes to reach this point. It will clearly thicken and become gel like.
Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes.
Remove jars and cool hours. Still tastes good!!!! Will try stirring the next lot l make to see if it works, alsoread some where after softening peel removing it until after setting point feached then adding the peel so l will also try this to see which tastes the best. Thanks for your comment! Adding the peel at the end would be another interesting method to test!
And please, if you have a chance to stop by and let me know the results, or by email, I would love to hear back! I have tried adding the peel towards the end it it works great. You can get a firm set without overcoming g the peel. Christine Ferber does this with some of her recipes.
Cook the usurp to set point and throw the fruit back in. Stirring the marmalade when it has started to boil is a good way of making sure that you have reached rolling boil. If stirring stops the boil then you have not quite reached boiling. It is when you cannot stir it off the boil that you have reached rolling boil. Janice, I'm not going to be keeping my marmalade in January tradition this year -- can't squeeze in one more thing -- but next year I'm going to try stopping at degrees.
That looks good to me. I usually make mine too thick. Good to know! I flew to Oakland and took a class from June Taylor and it is so true that the temperature is everything. I also learned to make my own pectin from the guts and leftover stuff. The advice on jam and marmalade is really good.
I love the esperimental-scientific approach. Maybe pectin is overrated but temperature is underestimated as setting factors. The fact that boiling temperature rises as you cook along is due to the water evaporating. Do you think it is possible to shorten the time needed to obtain a proper temperature could be decreased by adding more sugar from the beginning and start the boiling with a higher sugar concentration?
Thank you for your comments! I hope this post will help many when they are making marmalade. I have struggled with the plate test for years, and I always wondered about the temperature so that's how I got the idea for this experiment. About the sugar content. I feel otherwise there might be a risk of unevenly dissolved sugar which could lead to grittiness down the road Once most of the water has evaporated off, at that point what you are measuring is the temp of the boiling sugar.
I have to admit though, if you use a big pot, the boiling time is quite quick and the jam is done in under 10 minutes. It's entirely pot-size dependant well and also dependant on the volume of jam you are making. For the photography: have you read "Plate to Pixel"? I cannot recommend it enough! I have a different approach. I like my marmalade to taste of fruit rather than sugar, so for many years I've been using much less sugar than most recipes suggest.
The boil always took a long time, then one day I had a revelation. If you reduce the sugar, you also need to reduce the water, so that you are starting off with a sugar solution of a similar concentration. In doing this, I think I reduced it a little further than I need and now find 10 minutes is a long boil. So yes, I think you can reduce the boiling time by increasing the starting concentration, but do it by cutting down on water rather than increasing sugar.
How did you attach the Thermapen to the cooking pot? It seems towards the end you could miss your perfect set time if you are taking the pen in and out. Hi Karen, Thanks for your question! As far as I know, there aren't any clip attachments for the Thermapen. Mine certainly doesn't have a clip. I wish the Thermapen had a clip! The Thermapen has a pretty quick response time so I find once you do put it back in the marmalade, within seconds, you know what temp it is as opposed to old-school candy thermometers But to be honest, when I'm making a batch of jam or marmalade, I just hold the Thermapen and I usually don't constantly pull it in and out of the mixture.
Sometimes I switch the thermometer from one hand to another so that I can then stir with a different hand too, but that's about it. I don't think there's too much risk of missing the set point though because I find it does take a fair amount of time for the mixture to move up a degree when it's above F.
I love your experiment! I will be making some for the first. It has a nice long cord I can just insert into the big pot, and place the box on the stove, two free hands!! I was excited when I happened upon this site.
Bought a batch of oranges and followed instructions. First batch a tiny bit too runny but quite delicious. Emboldened I bought another batch prob the last of the season to try for another go.
Unfortunately, I missed the setting point despite using Thermapen and using crinkle test. It never crinkled. I kind of knew I'd missed the setting point but jarred it up anyway and left in fridge.
It's like runny syrup! Tastes fab but pretty useless. Is there anything I can do to get it to set now? I'm so sorry this happened to you! Which recipe did you use for your marmalade? Was it the three fruit marmalade from my site or a different one? No extra water. And in this case, you don't have to boil as much to reach the setting point. So, did you add extra water to the marmalade? In any case, my strategy would be to open up the jars and place the marmalade back in the pot and cook it again to boil it down and remove the excess water.
This might help you boil the marmalade harder so that it boils down faster, without compromising the texture of the peel. I hope that helps!
Let me know how it goes! Thanks for prompt response, Janice. Didn't use your recipe I certainly will next time though! I used 1 kg oranges, 1 large lemon, 1lb sugar and as I type I think I only used 1lb instead of 2 and yes, 3 pints water.
I'm not sure I can reduce it any more as it is already really quite reduced now. So, I think I've sussed the problem - no water next time and the right amount of sugar! Does that sound like the reason it didn't set?
Do you think it's worth putting back in pan and adding the extra 1lb of sugar? Or should I use some pectin and if so, how much? Thanks so much for advice. I love the site. Great to have someone who really knows about the chemistry. I feel like the set with these jams is a combination of pectin gelling but also the concentration of sugar.
I think in this case though, you have to decide if you are going to be upset about the marmalade being too runny. But runny marmalade can be served over ice cream, stirred into yogurt, as a sauce for a simple sponge cake, etc.
You could also serve it on pancakes or waffles! No one adds pectin to marmalade, citrus peel is full of it, so there is no need. Jam setting is a bit more complicated than getting to the right temperature though. The temperature tells you the sugar concentration you have reached, which is one important variable, but you also need acid and pectin or it will never set, it will just turn into a very thick syrup.
The wrinkle test is actually very easy, and has the advantage that you don't need a thermometer, but I guess it's one of those things you need to have learned from your mother. The "pectin" sample was one I had bought and it was from Fauchon.
I was curious about it but it was much too set for my liking, and you are right, the citrus should be adding all the pectin needed. As for the acid, I agree that acid hydrolyzes sucrose and prevents crystallization.
The pH is also important for pectin gelification. If the pH isn't adjusted, the pectin won't gel properly.
Of course, in the case of citrus marmalade, the fruits provide enough acidity for this, but with other fruits, the pH can be an issue. Loved hearing from you! Yes, provided it is properly stored and the jar is undamaged - commercially packaged marmalade will typically carry a Best By," "Best if Used By," Best Before, or "Best When Used By" date but this is not a safety date, it is the manufacturer's estimate of how long the marmalade will remain at peak quality.
Storage time shown is for best quality only - after that, the marmalade 's texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been stored properly, the jar is undamaged, and there are no signs of spoilage see below. How can you tell if marmalade is bad or spoiled? The best way is to smell and look at the marmalade: if the marmalade develops an off odor, flavor or appearance, or if mold appears, it should be discarded.
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