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Just made mar malade, how long should it "cure"?

Posted by eahamel 9a (My Page) on
Sun, Mar 3, 13 at 16:57

It' orange marmalade made with Seville oranges. I let it sit in the juice for about 24hours, which someone recommended, and cooked it for about 2- 1/2 hours instead of the 1-1/2 hours that the Ball book said. The peels are quite a bit softer than they were when I made it last year.

Question is, how long should I let it sit on the shelves before eating it? I know it takes time for it to be ready, but don't know how long.

Follow-Up Postings:

RE: Just made mar malade, how long should it "cure"?

You can eat it when ever you get the can take up to a couple of weeks or even more to "set"...but it's good all along the way....

RE: Just made mar malade, how long should it "cure"?

Best flavor and set IMO? A minimum of 6-8 weeks.but as Ruthie said - whenever you want. You can always use it as syrup.


RE: Just made mar malade, how long should it "cure"?

It's "cured" as soon as it's finished. Whether it sets at that point is another issue.

But as Dave mentioned, it might benefit from some resting time. It really depends upon the recipe, the proportion of peel and the method of preparation.

Either way, though, it's not like a pickle.


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