How to Make Marmalade

Val Harrison Making Marmalade

Marmalade making is very similar to jam making but the rind needs much longer cooking so more water is required. The fruit is simmered until the rind is soft and the volume of liquid has reduced by about half. Jelly marmalades are made in the same way but are strained through a jelly bag after the fruit has been cooked and strips of rind are then added.

Any citrus fruit can be used for making marmalade. Bitter or sweet oranges, lemons, grapefruit, tangerines, satsumas and ugli fruit, on their own or in various combinations. Flavourings such as ginger, whisky, rum, brandy, treacle and apricots can be added but the citrus flavour must predominate.
The same equipment is required for making marmalade that is used for jams and jellies with the addition of a good sharp knife and a juice extractor.

Pectin

The pectin in citrus fruit is contained in the white pith and pips. Extra acid is often added to ensure a good set as only about 1 lb (450 g) of fruit is used to make 3 lbs (1.4 kg) of marmalade.

Preparation of Fruit

1. Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
2. Cut the peel finely or coarsely, according to preference.
3. Put the peel in a large bowl with the bag of pips etc and the juice. Add 3 pints (1½ litres) of water to each 1 lb (450 g) of fruit and leave to soak overnight. If jelly marmalade is to be made, tie about one-third of the shredded peel in a piece of muslin and soak with the rest of the peel.

General Method for Making Thick Marmalade

1. Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.
2. Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take 1½ - 2 hours.
3. Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.
4. Test for pectin by taking 1 teaspoonful of juice from the pan, let it cool and then add 3 teaspoonful of methylated spirit. If a large clot forms, the pectin is adequate to obtain a good set. If the clot is poor or thready, add the juice of two lemons to each 2 lbs (900 g) fruit used and continue simmering the fruit until a good pectin clot is obtained.
5. Take the pan off the heat and re-weigh it. Subtract from this weight the original weight of the empty pan top calculate the weight of the pulp remaining in the pan. Then add 1 lb (450 g) warmed sugar to each 1 lb (450 g) pulp (use 1 ½ lb (675 g) to 1 lb pulp for lemon marmalade). Stir the sugar and pulp together until all the sugar has dissolved. Return the pan to the heat.
6. Bring to the boil and boil rapidly for 15 – 35 minutes until the marmalade sets when tested. To test for setting – put a little marmalade on to a cold plate, cool, and if the marmalade wrinkles when touched with the finger it is cooked sufficiently and will set. Always draw the pan away from the heat when testing for “set”, otherwise the marmalade may over cook.
7. Add a knob of butter or a few drops of glycerine and stir in to reduce the amount of scum and then skim off using a perforated spoon. Do this a soon as possible after setting point has been reached as, if left much longer, the scum tends to cling to the pieces of peel.
8. Leave the marmalade to cool slightly so that the peel will not rise to the top of the jar.
9. Pour the marmalade into clean, dry, hot sterilized jars.
10. Put a circle of waxed paper, waxed side down on the top of the marmalade.
11. Wipe the jars clean.
12. Cover with lids or cellophane covers whilst the marmalade is still hot.
13. Leave to cool and when quite cold label, giving the type of marmalade and date when it was made.
14. Store in a cool, dry, dry place.

General Method for Making Jelly Marmalade

1. Prepare and soak the fruit as for thick marmalade. Put the soaked peel, pips and pith into a pan with the water and juice in which they were soaked.
2. Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its bulk. This will take 1 ½ - 2 hours. Remove the bag of shredded peel after it has cooked for 1¼ hours to that it does not over cook. Rinse it in cold water and set aside.
3. Test for pectin.
4. Turn the contents of preserving pan into a jelly bag and leave to strain overnight.
5. Measure the juice and heat it in a pan. Add 1 lb warmed sugar (1 ½ lb for lemon jelly marmalade) to each pint of juice, stir until all the sugar has dissolved. Add the shredded peel.
6. Bring to the boil and boil rapidly until the marmalade sets when tested.
7. Remove the scum and let the marmalade cool a little so that the peel does not rise to the top of the jelly.
8. Pour into clean, dry, hot sterilized jars.
9. Wipe the jars clean and cover with lids or cellophane covers whilst still hot.
10. Leave to cover and, when cold, label giving the type of marmalade and date on which it was made.
11. Store in a cool, dry place.

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