Marmalade
Marmalade Most marmalade is based on oranges; high in pectin, oranges add a bittersweet taste to the preserve. The oranges can be combined with other citrus fruits, or a non-citrus fruit such as pineapple. It can also be flavored. Spices, liqueurs, whisky, etc. can all be used as flavoring agents.
Textures can be altered by how the fruit pieces are treated. Firm, chunky pieces of fruit in the marmalade can be obtained by first cooking the whole fruit in a little water for about an hour. The fruit is chopped and tied up in a muslin bag.
The bag of fruit is boiled in sugar syrup made from the liquid the fruit gave up during boiling. This gives the fruit a pleasant, chewy texture, which contrasts nicely with the smooth jelly that surrounds it. Hot-pack the marmalade into pint jars and process with a fifteen minute water bath.
To achieve a more delicate marmalade, the fruits are thinly sliced, soaked overnight, the cooked, seeds and all, in the soaking water for about two hours. After this time, the sugar is added and the cooking completed.
Treated this way, the fruit seems to melt in your mouth, and the taste is a bit more tart than with the first method. After placing the mixture in clean jars, process the jars in a water bath.