Marmalade Help *semi urgent*

[Suz]

I have another pot of chopped up citrus waiting to be cooked. Problem is last 3 batches are sickly sweet when I follow the blue book recipe of 1 cup sugar to 1 cup fruit

 

Can I half the sugar and just cook it down longer?

 

How about adding a wee bit of powdered pectin (don't have liquid on hand)

 

Do I have to follow some sort of magic ratio of lemon to other fruits? I still have 1/2 a case of oranges, 1/4 case of grapefruit and a bag of lemons to use (sigh)

 

If I use a huge pot, can I double the batch using the theory that the bigger pot gives it more surface to cook?

 

Thanks in advance and if you want some oranges give a holler LOL

 

 

 

 

[Cat]

Sorry, I'm not much help. I've never made it... it's not a family favorite.

 

All I can suggest is that you look over other recipes and compare. Maybe these links will help:

 

Marmalade recipe search

 

 

 

[Violet]

It is the sugar/fruit/pectin/acid ratio that gives a gel. If you cut down it most likely won't gel. If you double a recipe it won't gel, either.

I would get some low sugar pectin.

This is why I use Pomona's Universal pectin. It takes calcium to get a gel with it. You don't need any sugar at all added. Order it online or in some health food stores.

Regular cooked fruit spreads are really sweet.

 

 

[Suz]

I'm going to have to buy some Violet, this stuff while its good is way too sweet.

 

Tastes like candy!

 

Thanks for the advice

[PoGo]

Did you sample the marmalade on bread or from a spoon? Most jellies don't taste as sweet when eaten with bread.

[Suz]

LMAO oh that tickled me this morning!

 

Yeah I had it on bread and I had it as candy last night. Sat up reading a trashy bodice ripper and ate it out of the jar, (glances at the jar still sitting next to couch)

 

I have 30 jars of the stuff now, and still have tons of fruit left. This is for the birds, next year SLAP me silly if I mention buying a case.....