Marmalade setting point
Use a thermometer to make sure you've boiled it enough so that you achieve the perfect set!
Never make undercooked runny or chewy overcooked marmalade again!!!
You don't need pectin
Use a thermometer and the temperature will guide you. The higher the temperature you reach, the thicker the marmalade will be!
Jars and lids
The steps to making
Boil the whole fruit
Wash your citrus fruit then place in a big pot of water so that they are completely submerged. Boil them until very soft and pliable before slicing them.
Chop the boiled fruit
Slice the soft fruit and remove/discard any seeds. For thick cut marmalade, slice thick. For thinner cut marmalade, slice thinly.
Cook it to the marmalade setting point
Combine the sugar. all the sliced citrus fruit & juices. Boil it in a big pot on the stove until you reach the desired setting point.
I like my marmalade cooked to around 220 ºF.
Overcooked marmalade is chewy and the peel is hard
Undercooked marmalade is runny and watery
Transfer the marmalade to clean jars, cover with lids (finger-tight), and seal them using a boiling water bath for 10 minutes.
FIND OUT EVERYTHING YOU NEED TO KNOW ABOUT MAKING MARMALADE
Never fear that your marmalade won't set again when you master the marmalade setting point!