Comments on: A MARMALADE MAKERS BLUEPRINT

By: Sara

Sara — Wed, 21 Mar 2012 19:19:13 +0000

Great post and timely–I have a flat of meyer lemons on the way, even though I went a little crazy marmalade making this year!

By: laundryetc

laundryetc — Mon, 19 Mar 2012 15:42:53 +0000

Will depend on what combination of citrus fruits you are using Eszter. I got a firm set and for me it could have been slightly softer. If I had boiled it for a shorter time (few minutes less) then the sugar content would have been lower. Unless you are repeating recipes the sugar content measurement will help indicate chances of keeping without canning. Also if sugar content is too high, then the jam will be liable to crystalise whilst stored.

By: eszter

eszter — Mon, 19 Mar 2012 12:19:07 +0000

oh, ok! I’ll try to find some info than. (but for beginning: this 68% what you mentioned earlier in your comment is a good setting point for this marmalade?
(thanks for your kind words! I quickly installed a google translator for my page (in the header area, sorry a bit messy, but works :))

By: laundryetc

laundryetc — Mon, 19 Mar 2012 11:18:51 +0000

Hi Eszter - My refractometer is 0-90% and is sold specifically for preserving. I have found it very difficult to find information about using a refractometer, and I’m generally good at research! Sorry I don’t have any more information to give you. If you find out more I’d love to know too.

By the way, love the images on your blog and wish I was able to understand the language. Good luck.

By: eszter

eszter — Mon, 19 Mar 2012 11:04:17 +0000

Hi!

I am really inspired by this post to buy a refractometer, but still confused: should the refractometes scale really start from 0%? So only the 0-90% is good for us? an 50-90% isn’t enough?And after that, what are the setting points in brix scale? where can I read more about making jams/jellies with a refractometer?

thank you very much!

eszter

By: hilary

hilary — Thu, 15 Mar 2012 15:34:20 +0000

Lovely to read abut the new season. Not a fan of marmalade, but keen to know more about rhubarb, mine is just begining to push through.

By: Bonnie

Bonnie — Wed, 14 Mar 2012 17:26:10 +0000

Great post Gloria. I love Marmalade. The weights and tips on how much sugar is great.

By: Denise | Chez Danisse

Denise | Chez Danisse — Wed, 14 Mar 2012 16:30:50 +0000

I’d decided to hang up my jam and marmalade making apron, but between you and Shae, I might have to emerge from retirement. Your marmalade looks delicious.

By: laundryetc

laundryetc — Wed, 14 Mar 2012 13:52:02 +0000

Rachel, I found it quite hard to find information regarding how to use a refractometer. In the UK if you plan to sell jam and marmalade, you have to follow the trade description guidelines, where those products have a specification. Also you will see that all preserves sold, apart from charity sales etc, have the sugar content stated on the label, by law, and you need a refractometer to know this.
I check the sugar levels when I’m developing recipes, so I know there is enough sugar so the jam will store without canning (water processing) as we don’t generally do that to our jams in the UK. If you can your jam you can use less sugar than conventional recipes.
My refractometer is made by Greiner, which is a well known reputable make. I bought mine from Germany but I’m sure you can get them in the UK. It is important to buy a refractometer that covers the correct range for what you need as they are used for things other than making jam. Think the one I have goes from 0 - 90. This will make sense when you start looking at them. Do a search on ebay for example and you’ll see what I’m talking about.
If you are repeating tried and tested recipes, you can use a refractometer to tell when you’ve reached the correct setting point and the sugar percentage is exactly what it should be. See this article about Rosebud Preserves (starts Pg 79) Elspeth Biltoft always uses a refractometer to know when her preserves are ready. Hope that helps.

By: Sarah B. Hood

Sarah B. Hood — Wed, 14 Mar 2012 13:41:25 +0000

Well done you for getting around to the marmalade despite all odds. I never really end up making as much as I want: cue Maggie Smith in Gosford Park turning her nose up at “store-bought”.

This is a great post; one might go so far as to say the definitive post on marmalade.

But I guess that means you didn’t enter anything at the Marm Fest?