FoodBanter.com - View Single Post - sugar to peel ratio to sufficiently preserve

Janet

In article >,
says...
>
> On 17/05/2013 13:32, 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.
> >
> >
> As a lover of Seville orange marmalade I would also like to know.

The recipe I first used calls for 2lbs of seville oranges plus a
lemon, 4 lbs of sugar and 4 imperial pints of water. It works fine but
I like sharper marmalade so make it like this

( more fruit less sugar)

Two and a half pounds of oranges (or grapefruit, or mixed) and two
lemans, three and a half pounds of sugar and four imperial pints.

This makes 10 jars, gives a good set, makes a tart/sharp marmalade,
and lasts well over a year; we've never had any go off.

Janet UK