Marmalade without soaking in water?

[awarsha]

is it absolutely necessary to soak oranges or other citrus fruit for such long periods (24hrs - 2 days) in water in order to cook them as marmelade?
I have ordinary lemons and oranges, not seville ones, and want to make a dark chewy bitter marmelade, quickly if possible.
why is this long soaking and water changing recommended so often in most marmelade recipes

 

[Bilby]

Welcome to DC!!

Here's a microwave recipe for marmalade (untried). Makes 3 cups (metric = 250mL)

3 large oranges
1 lemon
water
3 cups sugar, warmed

Wash and cut the fruit in half, then juice, reserving skins. Measure juice into a jug and top up juice with water until you have 3 cups of liquid. Cut the rind into very fine strips and place in a 4 litre microwave safe dish. Pour juice/water mixture into dish with rind. Cover and cook on high for 20 to 25 mins (based on 750W oven). Place sugar into a 2 litre dish and cook on high for 60 to 90 secs before adding the sugar to the marmalade. Stir well, then return to microwave on medium-high for 30 mins or until marmalade has set. Pour into sterilised jars and seal.

This recipe doesn't mention removing pith but I wouldn't leave too much pith on the rind as it can make it bitter.

HTH

 

[awarsha]

thanks

I'd certainly try it out but my microwave oven cranked out 2 weeks ago and the lemons just came off my tree and are waiting.I'll use it next time.
About the pith - I tasted a thick chunky chewy dark brown marmelade recently, the pith was the source of all the fun. thanks a lot though for being the first to welcome me in. Rivka

 

[Bilby]

I'll have another look for a stove top method and see if I can find something quicker. While it is years since I watched my mother cooking marmalade, I really don't recall it taking two days, but I could be wrong. I'll post again if I come up with anything.

 

[Bilby]

Okay, try this one:
Good Recipes

Or this:
Clove & orange marmalade - Recipe - Taste.com.au