On 17/05/2013 11:58 AM, James Silverton wrote:
> On 5/17/2013 11:45 AM, Broadback wrote:
>> 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.
>
> Can I say that, although other citrus fruits can made into marmalade,
> only the Seville orange makes the real thing for me. Not that lemon and
> grapefruit marmalades are totally unacceptable.
>
> Some recipes on the Web add pectin but that's weakening the taste. It
> looks like the volumes of orange, water or juice and sugar should be
> about the same.
>

Yep... once the peels have been simmered until soft you have runny mash.
It should have started with just the juice and enough water to cover it.
Simmer until soft. Then make in batches with equal parts of mash and
sugar. No pectin required.


The problem with Seville orange marmalade is the availability of Seville
oranges. They are only in stores here for a week or two each winter. It
is easy to make, but time consuming. I cheat and use a FP with the
slicing blade to slice the peels. It is not expensive to make,
requiring only the oranges and sugar.... and the time and work. The
results are amazing. Cheap marmalade is always readily available Good
Seville Orange marmalade is harder to find and usually costs about twice
as much per jar as it costs to make a dozen jars.