Making marmalade

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Francesmoulaert

Making marmalade

Hello,

Please can you advice me about where I am going wrong with my marmalade, after a while it more than often crystallises at the top, I can often scoop it off but it is not ideal if I am giving the pots as gifts! I follow Delia's traditional Seville recipe?
Please help, it is so frustrating!!
Many thanks in advance.
Frances

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Lindsey, Food Editor

For Frances

Hello Frances,

Marmalade crystalizes when the sugar hasn’t been completely dissolved before you start boiling it. Preserving sugar is a step easier because it’s easier to see if all the sugar crystals have dissolved but granulated sugar does work.

After you have cooked the peel gently until it is completely tender, turn the heat down to it’s lowest and add the sugar (warmed will help speed up this process). Then stir the sugar in and leave it to melt gently. Occasionally sir with a wooden spoon and check if you see any crystals on the back of the spoon but also check if you can feel any crystals on the base of the pan, with the wooden spoon as you stir. When the liquid is completely clear you can turn the temperature right up to it highest setting to get a fast boil.

Best wishes

Lindsey

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Francesmoulaert

Fridge

Ok thank you!! I shall try again!
I have found that if I store it ambient then it does not crystallise, does the fridge have anything to do with it?
Also I live in the south of France when is the best time to pick the oranges?
Thanks again

Frances

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Lindsey, Food Editor

For Frances

Hello Frances,

We don’t store it in the fridge but I have never heard that refrigeration can cause it. Too much sugar, over boiling or under boiling can cause it as well as the dissolving.

I presume you are using / growing your own Seville oranges?

I know that they are picking Seville oranges in Spain now, up until the first few weeks of February so I guess it would be the same in the South of France.

Best wishes

Lindsey

 
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