Seville oranges are now in season and they wont be around for too much longer, so its high time to get going on some homemade marmalade. If youve not made it before, then dive in and learn how to make this popular citrus jam that goes oh-so-well on your morning toast. The beauty of making it yourself – other than the satisfaction of course – is that you can decide how thick-cut or fine you want your marmalade. These Spanish citrus fruits make the best marmalade so get them while you can, get your jars ready and make homemade marmalade for friends, family and yourself. Once youve mastered the basics, you can make lime marmalade, blood orange marmalade and much more.Read More
For the recipe here, there is really no need to buy a jam saucepan – just remember that youll need a large one as it should only be half full when all the ingredients have been added. You need to allow enough space in the saucepan for the marmalade to boil without spilling over. And, as the marmalade splits when it boils, this will keep your cooker – and hands – from being splattered.
To make marmalade, the most common ratio of fruit to sugar is 1 part fruit to 1 part sugar, by weight. You may see a higher amount of sugar in marmalades containing more sour ingredients, like lemon or lime.
Okay folks. Let’s walk through how to make a batch of marmalade. I’m using a small batch as an example for this post, because marmalade is an energy-intensive preserve and so making a relatively petite batch makes it feel a little less overwhelming.
Combine the reserved cooking water with the orange rind slices, orange pulp, and sugar in a saucepan. You’ll notice that I changed saucepans halfway through the making of this batch. I did this because I realized that I was not going to have enough volume in the wider pot to give me a true reading on an instant read thermometer (there’s more detail on using a thermometer to achieve set in this post).
Once all the pulp is in the bowl, it’s time to slice the rinds. Cut each rind half into 4 wedges and then cut those wedges into thin strips. You can cut them as thinly or thickly as you desire. Once all the rind wedges have been sliced, you can either add them to the bowl with the pulp or send them on to the pot in which you will cook the marmalade.
When the jars have cooled enough that you can comfortable handle them, check the seals (more details on checking seals here). Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
Whether you’re making a small batch or a large one, marmalade making uses a ratio of 1:1:1. The easiest way to calculate that and ensure that the ingredients stay in consistent relationship to one another is measure by weight. In this batch, I used 1 pound of Seville oranges (about 2 1/2 oranges), 1 pound of sugar (2 cups), and 1 pound of the orange cooking water (also known as 2 cups).
What are Seville oranges?
An extremely tart Spanish orange, Sevilles are packed with seeds and not grown for eating. They are available in late January and are generally all gone by the end of February. Their high acidity is perfect for preserves, which is why theyre used for marmalade.
The Easiest Way To Make Any Homemade Fruit Jam (feat. Krewella)
FAQ
What is the ratio of marmalade fruit water to sugar?
What happens if you don’t put enough sugar in marmalade?
What is the best sugar for marmalade?
How much sugar do you put in marmalade?
The ratio of sugar to fruit is key so do not deviate too much. As you can see, the ratio of sugar to fruit is very close to 1:1 by weight. If you stick to the quantities as written, your homemade marmalade should taste great and set properly without any issues. My marmalade didn’t set!
What is the percentage of sugar present in pear fruit?
A pear is a mild, sweet fruit with a fibrous center. Pears are rich in essential antioxidants, plant compounds and dietary fiber. One medium pear of 178 grams has 101 calories, 1 gram of protein and 27.1 grams of carbohydrates. The carbohydrate count includes 17.4 grams of sugar and 5.52 grams of fiber. Therefore, the percentage of sugar present in pear fruit is 9.77%.
Does marmalade have more sugar than fruit?
To make marmalade, the most common ratio of fruit to sugar is 1 part fruit to 1 part sugar, by weight. You may see a higher amount of sugar in marmalades containing more sour ingredients, like lemon or lime. This lime marmalade is a prime example of using more sugar than fruit.
How do you make 3 fruit marmalade?
This gorgeous homemade 3 fruit marmalade recipe is made with oranges, lemons, and grapefruit, using the whole fruit method so nothing is wasted! Bring a large, covered pot of water to boil with the whole citrus fruit. This Cuisinart pot from Amazon is a decent size for the job. Boil the fruit until they are very tender and soft.