tag:blogger.com,1999:blog-8669086270313229382.post4337320389726758137..comments2023-10-31T08:52:21.193-07:00Comments on Doilies Are Stylish: PreoccupiedRebeccahttp://www.blogger.com/profile/15272061485635303993noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8669086270313229382.post-21134629535127245832012-03-26T09:03:43.758-07:002012-03-26T09:03:43.758-07:00I use a volume ratio! 1 part chopped fruit (this i...I use a volume ratio! 1 part chopped fruit (this includes flesh and peel) to 1 part liquid (any juice you catch from chopping fruit, plus water to make up the total volume) to 1 part sugar (this measurement is a bit elastic; a little more sugar for very sweet marmalade, a little less for more bitter, and it also depends on the sweetness of the fruit—taste the peel after its overnight soak but before you put it on the heat and proceed by intuition). If you prefer and have a scale handy, you can use 70% of the weight of the fruit in sugar, with the same caveat about varying the amount according to taste. I made a marmalade-related photoset <a href="http://www.flickr.com/photos/bewildery/sets/72157629177456734/" rel="nofollow">here</a> that shows my preparation and cooking procedure if you are curious. <br /><br />Smaller amounts will cook faster, so if you're making, like, two lemons' worth of preserves, it is a good idea to have all your canning equipment prepped and jars ready to go before you put the fruit on the heat. If you are making a very small batch that you want to start eating immediately, you are totally permitted to just decant it to a clean jar and put it in the fridge, where it will keep basically indefinitely. Anyway, small batches are awesome if you want fifty thousand different varieties of everything like I do, or if you are the only person in your apartment who eats marmalade, also like me. The usual batches I make range from two to four 250mL jars.<br /><br />Marmalade is a very encouraging preserve to make using a rough volume ratio and intuition because the fruit already contains all the pectin you need, so you don't need to worry about what proportion of a box to add. Thin-skinned citrus (e.g. key limes or the noble Meyer lemon) is a little less likely to set up solidly all on its own, but you can always supplement with a standard lemon like I did for this marmalade (which I am eating on toast at this very second and it is THE DELICIOUS).Rebeccahttps://www.blogger.com/profile/15272061485635303993noreply@blogger.comtag:blogger.com,1999:blog-8669086270313229382.post-50464470349608999882012-03-26T04:41:53.974-07:002012-03-26T04:41:53.974-07:00Your marmalade looks gorgeous. I'm curious abo...Your marmalade looks gorgeous. I'm curious about the recipe you use - all the ones I've seen are for large batches.Janehttp://swayinglights.comnoreply@blogger.com