Guidance about using pith in marmalade
I've been looking at recipes for orange marmalade and some say "don't use the pith because it's too bitter" but the photos often show the peel and pith (the part just under the peel) in the final product. And some say just to use the pith and pips in a muslin bag (ie thrown out at the end). Any guidance on this?
Best Answer
I'm posting this as an answer even though I really have very little experience, just some vague stuff I've picked up along the way.
The pith is all about bitterness. Bitter is a big part of the flavor profile of marmalade. So, how much pith you want to use is very subjective. How bitter do you like it? That's the difference in recipes.
Personally, I like maybe 3mm of pith still on the peel that stays in the marmalade.
I can see no benefit at all to using the pips.
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Quick Answer about "Guidance about using pith in marmalade"
Many recipes recommend removing the white pith because it is bitter. Other recipes recommend removing the pith and reserving it, cooking it along with the fruit in a cheesecloth bundle and removing it at the end, presumably to allow extraction of the pectin.Do you remove pith for marmalade?
2: Don't take the pith It's also the part of the fruit that is high in Pectin which is what will give a nice firm consistency to your marmalade.How do you remove the pith from orange marmalade?
Trim the Fruit To do this, you need to cut off the ends from the fruits, being sure to cut away enough of each end to expose the fruit underneath the white pith. Working with one piece at a time, set fruit on its cut end and use a sharp knife to remove the white pith from the outside.How do you reduce the bitterness in marmalade?
You can fix it by warming up the marmalade in the microwave for about 30 seconds to 1 minute, then pouring the marmalade into a saucepan over the stove. Heat up about a cup of water in a kettle (or just use the hottest water you can get from you sink) and add that to the marmalade.Why is my homemade marmalade cloudy?
Either the juice wasn't strained correctly or there was too much pectin. If you squeeze the jelly bag while straining, the pulp will be forced through, making the jelly cloudy.Orange Marmalade - How to Make CLASSIC MARMALADE without pectin United Kingdom【etw recipe】
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