Making marmalade

Marmalades are made using one or more citrus fruits, occasionally with another non-citrus fruit, spice or liqueur. The whole fruit is used, including the skin, so cooking times tend to be longer than for jam-making. With any marmalade recipe, you can cut the peel to the thickness you prefer. Because citrus fruits are high in pectin, marmalades tend to set easily. Most of the pectin is contained in the pith and skin.

Preparing the fruit
Wash the fruit thoroughly and cut in half. Squeeze the juice into a preserving pan, reserving the pips. Tie the pips and any pith into a square of muslin and add to the pan. Slice the peel, thinly or thickly depending on preference. Add to the pan with the water.

Cooking the fruit
This usually takes between one and two hours depending on the firmness of the peel. Bring to the boil then reduce the heat and simmer gently until the peel is very soft and falls apart easily. The contents of the pan should be reduced by about half. Lift out the muslin bag and squeeze against the side of the pan to remove as much juice as possible.

Adding the sugar
Stir in the sugar and heat gently to dissolve. When dissolved, bring to the boil until setting point is reached – about 20min.

From Good Housekeeping Complete Book of Preserves

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