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Dessert

Transparent Marmalade

A clear marmalade made by clarifying juice with water, then boiling with sugar until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Transparent Marmalade

Ingredients

Directions

Prepare

  1. Squeeze the juice and rinse the pulp in enough water to clarify the sugar.

  2. For each pint of juice, use 1¼ pounds of sugar.

Cook

  1. Boil until all the water has evaporated.

  2. Mix the juice with the sugar and boil briskly for 12 minutes, skimming well.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Juice
Provides acidity and pectin, which help the marmalade set and give it its tang.
Sugar
Sweetens the marmalade and, when concentrated by boiling, helps it set and keep.

The step that matters

Boil briskly for 12 minutes, skimming well. Boiling concentrates the sugar and acid until the mixture reaches the point where it sets. Skimming removes foam and scum, which keeps the marmalade clear.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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