Tips for Perfect Marmalade
Use a Large Pot – Marmalade expands while boiling; you don’t want it spilling over.
Don’t Stir Too Much – Constant stirring can reduce the gel.
Balance Sweetness and Bitterness – Adjust sugar depending on your orange type.
Skim the Foam – To keep marmalade clear and glossy, skim off foam during boiling.
Resting Time – Let marmalade sit for 24 hours before using to fully set.
Variations to Try
Whiskey Marmalade: Add a splash of whiskey after cooking.
Ginger Marmalade: Add fresh ginger slices during cooking for warmth.
Spiced Marmalade: Add cinnamon, cloves, or cardamom for a festive twist.
Mixed Citrus Marmalade: Combine oranges with grapefruits, lemons, or limes.
Troubleshooting Marmalade
Too Runny: Boiled for too short. Reboil with more lemon juice or added pectin.
Too Firm: Overcooked. Add a bit of hot water and stir to loosen.
Too Bitter: Used too much peel or undercooked. Next time, reduce peel or blanch it first.
Cloudy Marmalade: Overstirring or not skimming foam.
