Homemade Marmalade

The principles of marmalade making are the same as for jam: the fruit must be tender before the sugar is added and boiled for a set. Citrus fruit peel is tougher than fruit and requires longer to cook, so more water is used. It is important to remember that the pectin which sets marmalade is contained in the pips, pulp and white pith of the fruit, and must be included when simmering the fruit, in order to extract the pectin.

1. Long slow simmering until the peel is quite tender is essential. A piece squeezed between finger and thumb should feel quite soft before the sugar is added.
2. Once the sugar is added, stir until every grain is dissolved before boiling for a set. Any sugar crystals remaining will cause the marmalade to go sugary when stored.
3. Once the marmalade has come up to the boil, boil fast for 15 minutes. It is essential to have a large preserving pan for fast boiling. Draw the pan off the heat and test for a set. Marmalade should reach setting point within 15–20 minutes’ boiling time, provided the marmalade has been boiled quickly in a large pan.
4. Have one or more cold saucers ready in the refrigerator. Spoon a little of the marmalade on to one and leave to cool for a few minutes. The surface should set and crinkle when pushed with the little finger. An alternative method of testing is to use a sugar thermometer. When it reads 220°F (104°C) then the marmalade is ready.
5. Allow marmalade to cool for 10–15 minutes before potting. This helps to distribute the peel evenly.