Making Marmalade

Discussion in 'Food & Cooking' started by annesbrook, Feb 2, 2015.

  1. annesbrook


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    At home cook
    I'm about to make my first batch of marmalade and, to get that lovely dark, caramel taste that lingers in your mouth, a friend suggested I should add black treacle.  I've never heard of anyone doing this, any thoughts on whether to try it or not?
  2. nicko

    nicko Founder of Staff Member

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    Former Chef
  3. brianshaw


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    Former Chef
    I've never heard of adding treacle.  Maybe some brown sugar (demerara to you??) but never felt the need for it.

    There are many recipes around but I've been using a "simplified" recipe that works quite well:

    boil 3 oranges (or lemons) for 2 hours.

    when cool enough to handle, peel and scrape the white pith from the skin.  (I use a spoon and take off whatever comes off and leave the rest.

    In a 3 quart pot, bring 2 cup sugar and 2 cup water to a boil.

    Puree the orange pulp (even seeds) in a blender.  STRAIN INTO pot.

    Slice the rind to desired thickness.  Add to pot.

    Bring to 220 degF using candy thermometer.

    Pour into clean canning jars.  Process in water bath 15 minutes for shelf stable; OR cap and cool for refrigerated storage.

    Makes about 1 pint, more or less.

    p.s.  I got that recipe from Harry Potter.
    Last edited: Feb 3, 2015
  4. flipflopgirl


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    Retired Hospitality
    Hello @Annesbrook and welcome to Chef Talk.
    Over the years I have eaten my fair share of orange marmalade.
    Not a huge fan but now and again if it is offered I will have some on my breakfast toast (not too be confused with the toast I may have during the rest of the day, as toast with butter and grape jam is hands down my very favorite snack lol ❤️).

    Sorry I tend to ramble....
    Anyway of all the different brands I have sampled I don't think I have ever caught a caramel note much less a deep one.
    How have I missed this?
    Caramel is one of my fave flavors (from wayyy back not just this current fad .... it seems caramel, particularly salted caramel is in and on everything and is making me weary) and now I feel my my palate is lacking.

    I agree with @BrianShaw about the addition of treacle.
    It is rather strong and the acidic note I associate with it will completely cover the delicate citrus acid inherent to the marmalade.

    Unless I am wrong about the treacle having an acidic note and my palate has failed me again lol.

    Would you mind sharing your recipe (even in a PM I promise I won't abscond with it lol just would like to see how your marmalade gains this caramel background)

    Last edited: Feb 3, 2015
  5. steve tphc

    steve tphc

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    Food Writer
    I think the best marmalade is made from bitter oranges which are also known as Seville orange, sour orange, bigarade orange, or as the marmalade orange. The ones grown wild in Jamaica are wonderful. In recipes for Wassail Bowl oranges are studded with cloves and roasted in a shallow pan at 350 F for 30 minutes to become more fragrant.