Making marmalade is one of the most rewarding preserves to make and it takes time to create brightly coloured jars with evenly suspended shreds of citrus peel. The traditional Marmalade recipe I use involves, an hour to prepare, an overnight soak for the juice, peel and muslin bag in water. The next day, at least two hours simmering in a covered pan, followed by a fast boil with the sugar dissolved in an un-lidded pan, potting the marmalade and not forgetting the washing up.
The Marmalade recipe
If the proportions of fruit, acid, pectin, water and sugar in your pan are not balanced, the marmalade will be difficult to set. If you are logged in click here to read on
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