Clementine Marmalade Recipe [Homemade Orange Marmalade] - Celebration Generation (2024)

FAQs

What is the secret ingredient in marmalade? ›

Pectin is key

Pectin is a substance found in apples, citrus and other fruits that helps jams, jellies and marmalades set. Some fruits, such as lemons, have higher levels than others, which is why lemons make a great marmalade, and lemon juice and zest is sometimes added to marmalades made with other citrus.

Marmalades contain the peel of the fruit as opposed to the whole fruit which jam is made from. Is marmalade just orange jam? No, orange jams use the entire fruit by crushing, pureeing and cooking, whereas marmalades consist of the citrus peel, (not the whole fruit).

Once the jars have cooled, it's best to store them in a cool, dark place—no excessive light or heat. Stored properly, the marmalade will last up to one year. Once you open a jar, store it in the refrigerator, where it will keep for up to 3 months.

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.

The main secret in producing a sweet (instead of bitter) marmalade is to reduce the amount of white pith, seeds, and membranes.

The baking soda is added to help soften the peels of the marmalade, as normally, marmalade is cooked for hours at a time. This recipe is much quicker, so the peels need a little encouragement to soften. Since citrus are so acidic, it also helps balance the pH.

In terms of health, like its jam and jelly cousins, its healthiness largely depends on the amount of sweetness in the ingredients. However, marmalade's citrus base provides a boost of vitamin C and other antioxidants.

Marmalade is a type of preserve made specifically from citrus fruits. It includes the rinds in addition to the fruit and pulp, giving it a unique texture and a slightly bitter taste. The fruit is boiled in water until soft, which removes any bitterness in the peel, before being cooked with sugar to thicken.

The marmalade consists of the fruit peel, sugar and water. The bitter peel is what gives marmalade its characteristic bitter flavor. It is a good source of dietary fiber, vitamin A, vitamin C, calcium and iron. These nutrients support good health in various ways.

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.

What happens if you boil marmalade too long? ›

Don't overcook your marmalade

Lady Claire Macdonald, food writer: While you're testing your marmalade to see if it's set, take it off the boil. Otherwise you risk boiling away the water content, and ending up with a dark, over-thick marmalade that's dry and rubbery.

Usually that thin, white film is jelled foam. If your fruit was foamy in the sauce pan and you didn't skim the foam off, or if your mixture had a lot of air in it and you didn't do air releasing before putting the jam in the jars, the foam or tiny air bubbles rise to the top of the jar and form that white film.

Caster sugar is the one to avoid. The crystals are too fine, which is great for baking but they will dissolve too quickly when making marmalade. Granulated sugar is a good choice. The large crystals will dissolve quickly and cleanly, resulting in a clear, amber liquid that best shows off your perfectly floating peel.

In fact the job of lemon juice in both marmalades and jams is to aid the breakdown of the fruit membranes and release the pectin. It also acts to create the correct ph to work with the pectin and sugar to gel. The ph of most preserves should be between 2.8 and 3.2 to make things 'set'.

4: Boiling Point

We think the best way to do it is to bring the mixture to a really high rolling boil once the sugar has dissolved. Set the heat as high as possible and keep stirring regularly. You should end up with a nice bright, clear marmalade that has a lovely thick consistency.

Originally, marmalade was made from quince, which is a fruit that looks like a pear. This variety of marmalade was expensive, so eventually someone decided to use oranges, which were cheaper compared to quince. Even though the quince was replaced, the name marmalade stuck.

A marmalade is a fruit preserve made from citrus fruits. The fruit, including the peel, is simmered in boiling water until soft, then cooked with sugar to thicken. The end result can be lightly textured or gelatinous with larger chunks of rind throughout.

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