why a citric fruit rind is cooked several times to make a marmalade

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Quick Answer about "why a citric fruit rind is cooked several times to make a marmalade"

Once the citrus peel is boiled, the pectin is leached into the cooking liquid. This cooking liquid now contains all the pectin you need to set your marmalade and acts as a conduit to dissolve the sugar you need to add to sweeten it properly.

Why does the citrus peel in marmalade float near the top?

As the marmalade cools, you'll hear a popping noise as a vacuum is created in the headspace of the jars, pulling the lids down. Sometimes the marmalade orange peels float to the top of the jar, so to help keep that from happening, turn the jars upside down for half an hour at a time.

Why is the peel at the top of my marmalade?

The jam needs to settle and thicken slightly for 15min in the pan so the peel will be suspended throughout the marmalade. If you pot while it's hot, the peel will float to the top of the jars.

What is the process of making marmalade?

To Make Marmalade \u2014 Sterilize canning jars. Combine peel and fruit in saucepan, add boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8\xb0F above the boiling point of water (220\xb0F at sea level), about 20 minutes. Remove from heat; skim.

How do you soften orange peel for marmalade?

Once sugar is added the peel won't soften further, so the best way to make sure it softens is to cook the oranges on their own first - we simmer them in water for at least four hours the day before, but at home you probably only need to simmer them for around two hours.

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Three Fruit Marmalade | Waitrose

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