Lemon (Meyer) or Mandarin Marmalade

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Recipe's preparation

Prepare fruit

Cut both ends off fresh (pectin will be higher) chilled fruit (chilling makes it easier to slice) and discard ends.

Slice along the length of the fruit to divide in half. ie Not the usual around the middle "waist” cut.





Remove the pith and seeds by cutting a deep "V" through the fruit and flick out any other random seeds with the knife tip.

NB: It’s OK to remove a bit of flesh, as its the rind you really want in marmalade.

Set aside pith/seeds and excess juice (pectin is in the pith and seeds) in a small bowl.





Slice rind as thin as you can with a super sharp or serrated knife and add to Bowl (with Butterfly inserted) and note the weight.

Strain/squeeze the pith/pips and add the juice only to Bowl (note the weight).

Optional, using a double layer of cheesecloth tightly tie a small bag of squeezed pith/seeds.

NB: Marmalade will set without doing the bag, however it will just take a little longer to get to the “set” stage.

Marmalade

Add bag of pith (if using) and required water.

NB: Add up the fruit and juice weight and then add 10 - 30% water, depending on the juiciness of your fruit. You just want enough liquid to cook the fruit in the first stage so don’t go overboard!

Cook 20 - 30 minutes 100° C Reverse Speed 1 (with MC off if you've lots of liquid) until rind is soft when pressed with a spoon against the side of the bowl but still holding its shape.
No further softening will happen after sugar is added.

NB: If you are doing more than 500g of fruit you may need to extend the cooking time by up to 10 minutes or so.

Carefully remove pith bag (if using) and when cool enough to handle, squeeze out pectin and add back to mix.

NB: Squeezed pectin will give you a great set, however a cloudy marmalade. OR you can leave the bag in and very carefully remove it after completing the sugar cook stage.

With lid off, add sugar around sides of butterfly and with MC off cook approx 30 minutes 100° C Reverse Speed 1.
If mixture splatters too much, add steamer basket or Varoma dish (no lid) on top of lid to protect you and the kitchen from the hot sticky mess.

Cook another 5-15 minutes at TM5/6 120° C (or Varoma temperature for TM31) Reverse Speed 1 with MC off as above until mixture is desired thickness when tested.

NB: Various methods to test are listed below and if desired/needed sprinkle 1 tsp citrus pectin over mixture and cook another 5 mins to get desired firmness (I never do, however I always use fresh picked fruit).

Marmalade should be stored in fridge after opening.

Preparing Jars

Rinse clean jars (without labels or lids) and place in cold oven and turn temperature to 150° C. After temperature is reached, "Cook" at 150° C for 10 minutes.

Open door of oven and allow to come cool a little before filling. Ensure jars are still too hot to handle without gloves before adding hot Marmalade or they will crack!

Place lids (no cracks or rusty bits) in steamer basket or Varoma and steam 10 minutes OR pour boiling water over them. Air dry on the cooling oven shelf.

Your vote and comments are always appreciated!.....Happy Cooking