Victorian Marmalade - Dwyne (Dwine) Genealogy & Personal Site
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Victorian Marmalade
Whole Fruit - Ideal for small batches.

Makes a robust, full flavored marmalade with lots of peel. It's just, not, cheap!

Any type of Citrus Fruit can be used. The basic proportions are 1-1-1 for fruit, water, liquid.

Lets presume you have 6 Seville oranges that weigh 1kg (1000g)

1. Wash the fruit, weigh and note the weight. 1000g
2. Select a sauce pan just large enough for the fruit to sit on the bottom.
3. Add 1000g+20%=1200g of water, fruit should be covered/floating. You need enough water but not too much as it will be used later.
4. Boil the fruit until tender and soft, the fruit may collapse a bit. Probably take about 2 hours, roll over after 1 hr.
5. Remove from heat, drain off and retain liquid, allow to cool.
6. - - - Note: Jam pot should be quite deep, mixture will spit.
7. Working on a tray (to retain liquid), cut fruit in half and scrape contents into a course metal sieve. Allow to drain then remove pips/pits/seeds, or work pulp through sieve. Place all but pips/pits/seeds in jam pot.
8. Cut peel into suitable size strips/bits and place in jam pot.
9. Add about 850g or less of the retained liquid (about 15% less). Too much liquid will have to be boiled off.
10. Add 1000g of sugar, mix, then bring to a boil. Stir frequently.
11. Place a test plate in your fridge
12. When boiling you are looking for a finish temperature of 219-220f (103.5c) measured at centre of jam pot and liquid:
    • Probably ~218f the marmalade will be runny, best to aim for 220f.
    • Mixture needs to boil for at least 15 minutes, keep stirring
    • If the finish temperature is reached too quickly add a bit more of the retained liquid (or water).
    • If you have too much liquid in the pot just keep boiling.
13. When mixture is reaching finish temperature:
    • put a tablespoon of the liquid onto the cold plate and return to fridge.
    • After 2 minutes remove plate and tilt, mixture should run but wrinkle (not smooth).
    • ~216-217f the spitting will increase and marmalade will burn easily, keep stirring.
14. Remove from heat:
    • If foamy add a teaspoon of butter.
    • let stand for 5 minutes before bottling.
15. The 6 oranges make about 3-4 medium size bottles.

Have also tried - 2 Grapefruit 2 oranges 1 lemon

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