Can I use the technique of cutting out the pith and skip the 4 day soak? I usually keep the seeds in cheese cloth to soak/cook with everything to...
...keep the pectin? I like this ratio and it sounds delicious
Recipe question for: Sicilian Blood Orange Marmalade
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The marmalade method I swear by (from Madelaine Bullwinkel's book, Gourmet Preserves Chez Madelaine) calls for chopping the fruit and slicing the peel to your preferred width, then covering with an equal volume of water. You can save the seeds to boil with the jam, if you wish, but it's not necessary. You leave this to sit overnight, then the next day bring it to a boil, simmer for 15 minutes, cover, and again leave overnight. You extract a great deal of pectin this way.
On the third day, you bring the mixture to a boil, add the sugar and boil until the marmalade reaches the set point, 8 degrees above boiling (220F). I have never had this recipe fail me; you still have a three-day process, but you are also guaranteed a good set because of all the pectin you've extracted from the peel. You might shorten the process by prepping the fruit and peel in the morning, then simmering the mixture at night, and making the marmalade the next morning. I should think you'd still get enough pectin from the peels that way.