Marmalade Magic: Cooking Blender's Quick Fix

Making marmalade at home is a rewarding process, resulting in a delicious, bittersweet treat. While it requires a bit of work, the outcome is well worth the effort. This guide will take you through the steps to make marmalade in a cooking blender, covering everything from preparing the fruit to canning and storage. You'll be surprised at how easy it is to create this classic preserve with a blend of citrus fruits, sugar, and water. So, get ready to impress your family and friends with your very own homemade marmalade!

Wash and slice citrus fruits

To make marmalade in a cooking blender, you'll first need to wash your chosen citrus fruits. Most citrus fruits are coated in a light wax to prolong their lifespan. While this wax is safe to eat, it's a good idea to give your fruit a rinse under cool water before use. This will ensure that any bacteria that may have gotten into the fruit while cutting it up is removed. You can then dry the fruit with a towel.

Next, thinly slice your citrus fruits, removing any seeds as you go. You can use any kind of citrus fruit you like—or a combination of different fruits—but oranges are the most traditional choice for marmalade. If you want to use a specific variety of orange, opt for the bitter Seville orange.

Once your fruit is sliced, stack the slices and quarter them. You can now place the fruit in your blender. If you're using a food processor, you can chop the fruit until it is finely ground, skin and all.

Simmer fruit in water

Now that you've gathered your ingredients and supplies, it's time to start making your marmalade!

Begin by slicing your chosen citrus fruits—oranges, lemons, and grapefruit all work well—into quarters. Make sure to remove any seeds as you go. You can stack the slices and quarter them, or use a food processor to chop them into fine grounds, skin and all. If you want to add a little extra kick to your marmalade, you can include some crystallized ginger at this stage.

Once your fruit is prepared, combine it with water in a large, heavy-bottomed pot. The amount of water you need will depend on the quantity of fruit you're using, but generally, you'll want enough to bring the total volume to around six cups. Place the pot over high heat and bring the mixture to a boil. This is an important step as it helps to release the pectin from the fruit slowly and soften the peels.

After bringing the mixture to a boil, reduce the heat, cover the pot, and let it simmer for about 30 minutes. This will ensure that the fruit becomes very soft. Then, uncover the pot and let the mixture simmer for an additional 15 minutes, or until the citrus is very soft, stirring occasionally. Keep a close eye on your marmalade at this stage to ensure it doesn't burn.

Now it's time to add the sugar. Stir the mixture until the sugar is well combined, then let it boil until the marmalade reaches a temperature of 220°F–223°F. This should take around 30 minutes, but it's a good idea to use a candy thermometer to keep an eye on the temperature. The mixture should darken in color and thicken as it cooks.

To test if your marmalade is ready, you can use the "set test". Simply place a small amount of the marmalade on a chilled plate and let it sit for a minute or two. If the mixture turns into a soft gel and moves slightly when you swirl the plate, it's ready. If it's still runny and thin, let it continue to boil for a few more minutes until it reaches the desired consistency.

Add sugar and stir

Now it's time to add the sugar. For this recipe, you'll need 6 cups of sugar for 5 pounds of citrus fruit. If you're using a different quantity of fruit, adjust the amount of sugar accordingly.

Add the sugar to the mixture in your cooking blender and stir until it is well combined. It's important to make sure that the sugar is fully dissolved before moving on to the next step.

Once the sugar is dissolved, let the mixture boil until it reaches 220-223°F on a candy thermometer. This should take around 20-30 minutes. Keep a close eye on the marmalade during this time, as the mixture should darken in color.

If you don't have a candy thermometer, you can test the doneness of the marmalade by placing a small amount on a chilled plate and letting it sit for a minute. Draw your finger or a spoon through the mixture—if it leaves a clean track behind, it's ready. If it's still runny, continue cooking until it reaches the desired consistency.

Boil mixture until it reaches 220°F

Once your mixture is in the blender, it's time to turn up the heat. Literally. You'll need to bring the mixture to a boil and keep it there until it reaches 220°F. This is a crucial step in the marmalade-making process as it ensures that the natural pectin gels with the sugar, giving your marmalade that signature texture.

Now, this process can take some time, and it's important to be patient and not turn up the heat too high. You're aiming for a gentle boil, stirring often to prevent the mixture from sticking to the bottom of your pan and burning. This stage can take upwards of 30 minutes, so settle in and keep an eye on your mixture.

While you're waiting, it's a good idea to prepare your jars. If you plan to store your marmalade in a cool, dry place (rather than the refrigerator), you'll need to sterilize your jars. Do this by washing them in warm, soapy water and then rinsing them thoroughly. Place the jars upside down on a baking tray and pop them in the oven at 140°C/275°F/Gas 1 for about 10 minutes.

Back to your mixture. You'll know it's ready when it reaches 220°F on your candy thermometer. If you don't have a thermometer, don't worry; there's an old-school method you can use. It's called the "cold-plate test," and it's very simple. Take a plate from the freezer and drip a small amount of the hot marmalade onto it. Place the plate back in the freezer for a minute, then use your finger or a spoon to draw a line through the mixture. If the marmalade is ready, it will wrinkle slightly, indicating that it has reached the setting point.

Once your mixture has reached 220°F and passed the "cold-plate test," it's time to remove it from the heat and let it sit for about five minutes. Giving it a rest helps to ensure that your marmalade has the perfect texture.

Test the marmalade's consistency

Testing the consistency of your marmalade is crucial to achieving the perfect texture and ensuring it sets properly. Here are some detailed instructions on how to test the consistency:

The Wrinkle Plate Test:

Before you start cooking your marmalade, place a few small plates in the freezer. When you think your marmalade is ready, take a chilled plate out of the freezer and place a small dollop of hot marmalade on it. Put the plate back in the freezer for about a minute, then remove it and gently push the dollop with your finger. If the marmalade wrinkles, it's likely done; if it's still too fluid, continue cooking.

Observing the Bubbles:

When the marmalade first comes to a boil, the bubbles will be volatile and pop almost instantly. As the marmalade thickens, the bubbles will become more stable and resemble blinking fish eyes. This method can be challenging for beginners, so it's recommended to observe the bubble changes while also relying on other methods to determine the setting point.

Temperature Measurement:

Use a candy thermometer to measure the temperature of your marmalade. The ideal temperature range for cooking marmalade is between 217ºF and 221ºF, depending on your desired consistency. Be careful not to overcook, as this can make the peel chewy and the sugar may caramelize. The setting point of 220ºF is for marmalade made at sea level; if you're at a higher altitude, the setting temperature will be lower due to the lower boiling point of water.

The Swirl and Finger Test:

After your marmalade reaches 220ºF and has stayed at that temperature for about 5 minutes, perform a "set test." Drop a small amount of the mixture onto one of the chilled plates and let it sit for about a minute. Then, swirl the plate to spread the marmalade and drag your finger through it. If the marmalade is ready, it will leave a clean track behind.

Remember, achieving the perfect consistency for your marmalade may take some experimentation. Don't be afraid to adjust the temperature or cooking time slightly to get the desired results.

Frequently asked questions