Marmalade - in smaller quantities
Different technique than what I described in the thread on large batches of marmalade.
Very different outcome too. Brightly colored marmalade which is much milder and sweeter than my previous recipe. They come out very firm without having to add any pectin. I think the water soak of the thinly sliced fruit releases lots of pectin. These two were good sellers at our private urban farmers market.
I started with a recipe for Meyer's marmalade that called for 6 cups quartered, cored and thinly sliced meyers lemons, 6 cups water and 6 cups sugar.
Then I changed it slightly to a 7-6-6 cup fruit-water-sugar ratio, plus a pinch of salt.
After the fruit is sliced, cored and pips removed, add water and refrigerate overnight (or for a few hours).
Cook for 30 minutes, add sugar, and cook until gel stage. BWB for 10 min.
This made 12 half pints.
7 1/2 cups quartered and thinly sliced minneolas, cored and pips removed.
1 1/2 cups thinly sliced quartered meyers lemons
6 cups water
6 cups sugar
Prepare as in previous recipe. Made 19 half pints.
I have started to prepare a mixed citrus marmalade which will probably make 20-24 half pints. Will post proportions and outcome some time in the next few days.