Small Batch Instant Pot Clementine Marmalade Recipe (2024)

FAQs

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

Jane Maggs said that most standard marmalade recipes adopted a rule of thumb by which for every 1lb fruit, 2 pints water and 2lb sugar were required. If half the water boils away then you're left with 1lb fruit and 1 pint water which is matched to 2lb sugar giving approximately a 50:50 ratio.

Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.

Cook it again.

Cooking jam without pectin requires practice and patience. A runny batch happens even to the best home jammers. If, after waiting, you find the jam is still too loose for your liking, empty the jars back into a wide pot and cook again. Wash and sterilize the jars and try again.

What's the ratio of sugar to fruit in marmalade? Because of the tartness of a Seville orange, the ratio of sugar to fruit in marmalade is 2:1. This recipe calls for 2kg of sugar and 1kg of oranges but you can scale it down or up using that ratio.

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.

Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves. One popular citrus fruit used in marmalade production is the bitter orange, Citrus aurantium var.

A Marmalade to Make

When it comes time to cook the oranges with sugar and water, it can be helpful to add the juice of a whole lemon, which contains pectin, to help the jelly set. Once the nappe point is reached (when the syrup coats the back of a spoon nicely), the hot marmalade is ready to be jarred.

When you reduce the sugar or use a natural sweetener, achieving set can be harder, because there may not be enough sugar present in the preserve to elevate the temperature to the 220F set point. Did you check for set while the marmalade was cooking? Making marmalade, jam, jellies etc.

Slowly bring the pan to the boil. After 10 mins boiling, spoon a small blob of marmalade onto the cold saucer. Leave for a few secs, then push the marmalade with your finger. If it wrinkles, it's ready.

It is the white pith or inner part of the orange peel that is rich in pectin which will help the marmalade to set so try to keep it all inside the muslin.

Why add water to marmalade recipe? ›

The volume of water listed in the recipe should be sufficient to soften the peel. As a guide for every 675g citrus, I add 1.75 litres water. Insufficient water and too short a cooking time will fail to soften the peel and extract the pectin necessary for a good set.

SOLUTION: An orange-juice concentrate is to be mixed with water so that the ratio of water to concentrate is 3 to 1.

To compare our cases, it takes about 11.8 gallons of water to grow and produce a gallon of orange juice, while apple juice scores at 14.9 water gallons for every gallon of juice, and tomato juice wins with only 3.7 gallons of water per gallon of juice.

Oranges, 86% water

Oranges contain about 86% water. Citrus fruits like oranges, lemons, clementines and satsumas are good sources of vitamin C. Vitamin C is an antioxidant which helps look after your muscles, bones, tendons, arteries, and skin.