What is the ratio of water to fruit for marmalade?
“It can vary, but the rule of thumb for marmalade is usually that for every kilo of fruit, you double the water – so if it’s one kilo of fruit, you use two of water. And then you use 1.5 times the amount of sugar,” says Armstrong.
Why won’t my grapefruit marmalade set?
After your batch of marmalade is canned and left for 2 days to cool and achieve its final set, if you open your first jar and find that the marmalade is runny, it means that you didn’t cook the marmalade for long enough or to a high enough temperature. Your batch of marmalade contains too much water still.
Can I use caster sugar instead of granulated sugar in marmalade?
Avoid caster sugar – its fine crystals are ideal for creating a fine crumb in baking, but in marmalade making you want larger crystals that will dissolve slowly. Granulated is the go-to sugar for marmalade making.
Can you use caster sugar when making marmalade?
How do you thicken grapefruit marmalade?
If it is still runny, you can re-boil the marmalade. Empty the contents of the jars back into the saucepan and bring to a boil. To increase the pectin and help the marmalade to set, you can add the juice of half a lemon. Boil for a few minutes and test again.
How do you know when marmalade is ready?
Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for 2 mins before re-testing.
What do you do if your marmalade is too runny?
If after 48 hrs your marmalade is still very runny, here is what to do: Open all your jars up again and pour into large stock pot. Start heating the pot on medium heat and bring to boil and then gradually back to the marmalade setting point (105C). Whisk in one tablespoon of powdered pectin as your marmalade heats up.
Can I Reboil marmalade to make it set?
Reboil your marmalade & add extra pectin Whisk in one tablespoon of powdered pectin as your marmalade heats up. Once you reach the setting point, test your marmalade again. If you are still not achieving the right set, add more powdered pectin (1 extra teaspoon at the time), re-boil and test again.
How do you make marmalade with grapefruit?
Combine the softened grapefruit, lemon, sugar and 6 cups of water into a large pot. Stir over low heat until all of the sugar has dissolved and the peel has softened, this may take between 20-30 minutes. 4. Bring to the boil over high heat, reduce the heat and simmer until the marmalade sets when tested (see Note).
How do you store grapefruit Marmalade?
Remove the rings for storage and store in a cool, dark area. The white pith on the grapefruit strips will help solidify the marmalade as they contain vital pectin. They will also give the marmalade its signature slight bitterness. If not using the water-bath method, allow marmalade to cool completely then store in refrigerator.
What is the best way to cook grapefruit and lemon juice?
Quarter the grapefruit and lemon and then finely slice them and remove any seeds. 2. Place them into a bowl and cover with water and soak them overnight to soften the skin and flesh. 3. Combine the softened grapefruit, lemon, sugar and 6 cups of water into a large pot.
How do you sterilize grapefruit jam jars?
Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.