These past few months I have been experimenting a bit with Ina Garten's marmalade recipe. I love the idea of seeing long strands of rind suspended in jelly and her recipe suggests using a mandolin to get thin half moon slices of lemon and orange. The finished marmalade is somewhat opaque, yet still clear enough to see the rind.
I tried out various sweeteners and in the end decided on unrefined cane sugar because it didn't darken the marmalade quite as much as the sucanat had. The original recipe was too sweet for me. When I reduced the amount of sugar I noticed I had to cook the marmalade much longer for it to reach 220 degrees F. I suspect the ratio of water to sugar needs to be the same in order to reach that temperature, so I added pectin to take care of this problem.
adapted from Ina Garten's recipe
2 large seedless organic Valencia oranges
1 organic lemon
4 cups water
1 1/2 cups unrefined cane sugar
3 tbsp low sugar pectin
Cut the oranges and lemons in half crosswise, then into very thin slices. Discard any seeds you come across. Place the sliced fruit and their juices into a stainless-steel pot. Add 4 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce the flame to low and simmer very gently uncovered for about 2 hours. Increase the flame and boil the mixture for about 25 minutes, stirring from time to time.
Remove about a 1/4 cup of the hot liquid portion of the marmalade. Add the pectin and stir until smooth. Stir this back into the marmalade and continue to boil the mixture for another 5 minutes.
Ladle the marmalade into clean, hot sterilized jars; wipe the rims with a clean damp paper towel, and seal with the lids.
Ina Garten suggests keeping this in the pantry for up to a year, without processing the marmalade in a water bath. I have no idea if this holds true for this version which contains a higher proportion of water. I have been keeping mine refrigerated, and so far it's still been fine after a month or two.
3 tbsp low sugar pectin
Cut the oranges and lemons in half crosswise, then into very thin slices. Discard any seeds you come across. Place the sliced fruit and their juices into a stainless-steel pot. Add 4 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce the flame to low and simmer very gently uncovered for about 2 hours. Increase the flame and boil the mixture for about 25 minutes, stirring from time to time.
Remove about a 1/4 cup of the hot liquid portion of the marmalade. Add the pectin and stir until smooth. Stir this back into the marmalade and continue to boil the mixture for another 5 minutes.
Ladle the marmalade into clean, hot sterilized jars; wipe the rims with a clean damp paper towel, and seal with the lids.
Ina Garten suggests keeping this in the pantry for up to a year, without processing the marmalade in a water bath. I have no idea if this holds true for this version which contains a higher proportion of water. I have been keeping mine refrigerated, and so far it's still been fine after a month or two.
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