how do you make home-made marmalade jam?

Question

this jam is made out of lemons and sugar,l need to know the quantity lm supposed to use and the method of preparation..

Answer 1

Hang on -you can use any citrus fruit to make marmalade.
The quantity depends on how much marmalade you want.
If using oranges make sure you get Seville marmalade oranges and use jam sugar which will give more pectin and help you reach a set.
I can't tell you about prep because some recipes give an option for peel to be included.Look on the net and decide which recipe you think you'll prefer.
Make sure you sterilise all jars (running them through the dishwasher will do this well enough) and that you have waxed discs to cover for whilst in store

Answer 2

KUMQUAT MARMALADE

INGREDIENTS

* 24 kumquats, rinsed and thinly sliced
* 2 oranges - rinsed, sliced and seeded
* 9 cups white sugar, or as needed
* 2 lemons, juiced
* 8 cups water, or as needed

DIRECTIONS

1. Finely chop the kumquats and oranges, combine them, and measure them into a large pot. Add 3 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight.
2. Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice, about 1/4 cup.
3. Return the fruit to the pan, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222 degrees F, or 105 degrees C when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface.
4. Transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. Process any unsealed jars in a water bath. Refrigerate after seal has been broken.

Answer 3

Raspberry Lemon Marmalade

I like to be creative with my cooking. This recipe is a result of combining two family favorites. It's great on toast and biscuits or as a glaze on cheesecake.

INGREDIENTS
4 medium lemons
1 1/4 cups water
1/8 teaspoon baking soda
1 cinnamon stick
3 cups crushed fresh or frozen raspberries
7 cups sugar
1 (3 ounce) pouch liquid fruit pectin

DIRECTIONS
Grate peel from lemons and place in a medium saucepan. Trim white pith from lemons and discard. Cut lemons in half and remove the seeds. Chop pulp; set aside. Add water, baking soda and cinnamon to saucepan; bring to boil. Reduce heat; cover and simmer for 20 minutes. Add lemon pulp; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove cinnamon. In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a full rolling boil, stirring constantly. Boil for 2 minutes. Quickly stir in pectin; return to a bull rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath.

Answer 4

which will happen with the juice, although the jam and marmalade have the intense sugar content textile to act as a preservative, no matter if I have discovered that refrigeration continues to be necessary with the hand-crafted stuff. Are you sterilising your jars and equipment nicely adequate formerly i ask your self? they pick to be washed very, very thoroughly, ideally on the nice and cozy placing of a dishwasher, and then each and each and every of the glass and metal bits put in a warm oven to sterilise at cutting-edge in the previous filling with the nice and cozy jam. then you pick to close and seal them even as nevertheless warm and go away to relax at room temp in the previous ultimately refrigerating them.