On 17/05/2013 8:32 AM, andy stone wrote:
> What roughly would be the minimum weight ratio of sugar to orange peel, when
> making marmalade; which would be enough sugar to preserve it sufficiently.
> Thanks.

When I make Seville Orange Marmalade I juice the oranges, put the pits
in a cheese cloth back, slice the peels and then simmer them in just
enough water to cover them until the pieces can be squished between
thumb and forefinger. That mash is then cooked up in smaller batches
with equal parts of mash and sugar and boiled until it passes the set
test. Using a cool inverted bowl, pour a few drops on the outside of
the bowl and it should set up before it runs too far.