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Soaking fruit for marmalade

Posted by jxbrown z10/24 SD, CA (My Page) on
Thu, Apr 4, 13 at 1:31

I made some tangerine marmalade today. I obediently soaked the cut fruit for 24 hours and then cooked it without changing the water as instructed in the recipe. Since the raw peel was not terribly bitter the final results were pretty good although my experience with marmalade is that it mellows quite a bit after resting for a couple of months. I'm just curious if the water soak does anything. The fruit didn't seem to have changed much over night. I'm wandering if this is a traditional step that isn't really necessary or if this was just kind of thin, mellow peel that didn't benefit much from soaking.


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RE: Soaking fruit for marmalade

I taste a piece of the raw peel and decide if it's too bitter or not (usually thicker skinned citrus like grapefruit, some oranges, etc.) If it is, the only thing I do is boil it in a small amount of water for about 5 minutes and drain off the water. Taste it again, and it might need another 5 minutes of boiling if it's still too bitter. Drain again (also softens the peel a bit which I happen to like) - sometimes I do save the water at this stage to add to the recipe. It depends :-)

Then I proceed with the rest of the steps. Hope that helps.


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