Transparent Marmalade
Ingredients
Directions
Prepare
Squeeze the juice and rinse the pulp in enough water to clarify the sugar.
Measure 1¼ pounds of sugar for each pint of juice.
Cook
Boil until all the water has evaporated.
Mix the juice and boil briskly for 12 minutes, skimming well.
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 the main flavour and acidity of the marmalade.
- Sugar
- Sweetens the marmalade and helps it set as the mixture boils down.
The step that matters
Boil briskly for 12 minutes and skim well. Boiling concentrates the sugar and juice so the mixture can set, while skimming removes foam and scum that would cloud the marmalade and spoil its clarity.
“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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