Shredless marmalade question..

**rustylady** · 05-11-2010, 11:47 AM

I've never made it, but I would make as for your normal marmalade and then strain through a jelly bag before adding the sugar.

**Flummery** · 05-11-2010, 11:53 AM

I think a lot of the pectin (and certainly much of the flavour) is in the skins. Cook as you would before and strain before adding the sugar. I would think an ordinary sieve would do - a jelly bag will take ages.

**Hilary B** · 05-11-2010, 02:53 PM

Yep, I'd go with Flum on this, cook everything, then strain before adding sugar, and I'd chop up the fruit, and rub it through a sieve (nylon better than metal) to get loads of pectin-rich goo. It will look cloudy, but it will go clear when you boil it up with the sugar.
I've done almost that several times (I do add the cooked peel back to the result of doing the above to the rest of the fruit) and the result has always been a nice clear marmalade (plus peel for me, but it worked nicely the one time I made shredless that way).

**Maamorange** · 24-01-2016, 08:24 AM

shredless marmalade for your dear Mum

[QUOTE=Scottishnewbie;7645

Simmer as usual then blitz oranges with a blender until its a watery pulp
Set up a jelly bag, I use a collander lined with muslin which I buy cheap from my local market, its much cheaper than the professional type, first rinsing the cloth in water so it sticks to the sides of the collander. Leave to drain overnight.

Next day , then (shouldn't do this) but you get more liquid by squeezing the now wrapped up bag.

Then for every pint of liquid add 1lb of sugar and boil until setting point.

That should make Mum happy.

**Alison** · 24-01-2016, 09:50 AM

Welcome Maamorange. The previous posts were over 5 years ago so am guessing they're sorted by now but somebody else might benefit

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Shredless marmalade question..

Shredless marmalade question..

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