Satsuma Orange Marmalade Recipe | Modern Sewciety (2024)

FAQs

What is the secret ingredient in marmalade? ›

Pectin is key

“Mandarin marmalade is harder to make; mandarins don't have as much pectin. Lemons are really good. A lemon and ginger marmalade's a really nice one to make, lots of pectin, so that one will set easily.

Yes, removing pith reduces bitterness. Another method, much easier than carefully peeling all your fruit, is to just slice it up as normal, then soak in cold water overnight - then discard the water the next day and proceed with the recipe.

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.

If the proportions of fruit, acid, pectin, water and sugar in your pan are not balanced, the marmalade will be unlikely to set. Nine times out of ten, marmalade fails to set if the recipe does not have a precise weight of ingredients.

To prevent scum forming on the top of your jam, add a knob of butter to your fruit at the same time as you add the sugar, we recommend 20 grams per 1 kilogram of fruit. Note: Scum is nothing sinister, it is only air bubbles that are created during the cooking process, they will not ruin your jam/marmalade if they form.

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.

If you cook it for too long at a high temperature, the natural pectin breaks down and no longer acts as a setting agent and the sugar polymerises into toffee. The way to make any set jam or marmalade is to simmer the fruit gently until it develops your desired level of softness.

Baking soda is slightly alkaline and helps to break down the peels, shortening the time it takes to cook and soften them. You do not have to use it to make good marmalade, but it helps shorten the cooking process.

This is a process of color loss and does not mean the jam or jelly is going bad. The browning starts at the top of the jar and slowly works its way down. If your jars were properly sealed and the seal is still intact, the jam or jelly, although not as pretty as it once was, is safe to eat.

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.

What is the ratio of oranges to sugar in marmalade? ›

Weigh the oranges and make a note of the weight, as this will tell you how much of the other ingredients you'll need, to ensure the marmalade sets well. My basic ratio is: both the sugar and the strained liquid from the sliced and simmered oranges should roughly equal twice the weight of the uncooked whole oranges.

You can re-boil it. You will need to empty the marmalade into the pan and add the juice of a lemon. Slowly bring it back to the boil when the boil is really rapid I would give it 5 minutes. Then test it on a cold saucer.

The jam needs to settle and thicken slightly for 15min in the pan so the peel will be suspended throughout the marmalade. If you pot while it's hot, the peel will float to the top of the jars.

Many marmalade recipes will have you remove the peel, boil it once, twice, or three times, and then separate the tasty and colorful zest from the bitter white pith. However, you can also remove the pith at the start.

Sugar aids in gel formation, develops flavor by adding sweetness, and acts as a preservative.

Marmalade is usually made from citrus fruit like oranges. The process to make marmalade involves the juice and peel of citrus fruits boiled with sugar and water. Typically, marmalade is clearer in colour, and it has a chunky texture from the pieces of included peel.