The amount of liquid in Marmalade after simmering
Asked on 9 Jan 2024 by Lesley Dianne
Hi. Regarding the Seville orange marmalade...the recipe states use 2.5 litres cold water and simmer it all for 2 hours approx. It shows the liquid level greatly reduced but should there be a minimum amount of liquid in the pan when you continue with the rest? I'm thinking that if you're simmering without the lid on for 2 hours you may lose nearly all the liquid yet it doesn't mention whether you need to top up to a certain level with fresh water. Thanks.
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Hello,
After simmering the peel until tender you will have liquid remaining and will not need to add any liquid.
May we urge you to watch the video to see if it helps.
How to make Marmalade
Best wishes
Lindsey
Thanks very much for replying. I did watch the video (and saved it on YouTube) so that I can refer back. It just seems a bit hit or miss as to how much liquid should be left after two hours simmering but I'll give it a try. Thanks again.
It’s not precise but the cooked peel remains submerged in liquid and when stirred feels free flowing.
If it isn’t the simmering was probably too fierce.
Adding some water before melting the sugar will not spoil the result but it may need longer boiling time to achieve a set.
Thanks again. May I ask one more question please. Is it possible for the marmalade to reach the right temperature on a jam thermometer (220f) yet not set when doing the cold saucer test?.
I sometimes temperature check when making marmalade but always do the cold saucer test regardless!