But, in all of them, the fruit (rind, pith, fruit and/or peel) is simmered in water to soften then cooked with sugar to thicken. There are several ways to make marmalade, some more time-consuming than others. Marmalade refers to preserves made from citrus fruit. It should always be firm enough to spread and soft enough to spoon. Depending on the fruit and how it was cut, the final product can be completely smooth or chunky with smaller, jammy pieces of fruit throughout. How gelled, or firm, the jam becomes depends on the fruit’s naturally occurring pectin or on any additional (usually powdered) pectin, which is incorporated during the cooking process. Jam is made with whole or cut fruit, cooked with sugar until it’s thickened and jammy. Here, powdered pectin is added during the cooking process to help the liquid set into a firmer, wobbly texture, not unlike a slightly looser version of Jell-O. It’s often made only from the juice of fruits that aren’t suitable for making jam because they never break down don’t contain enough natural pectin (the ingredient that creates that gelled, jammy texture) or have large, inedible, hard-to-remove seeds, like those in Concord grapes. Once the first seal has been broken, new lids must be bought. Jars can be resterilized and reused, but lids can’t. They should have a resealable lid with a rubber seal inside. There are many sizes and styles of jars available, but, whatever you choose, make sure they are suitable for canning - most will indicate such. A cup or bowl of water next to the stove to hold your strainer or spoon will help keep them clean between skimmings. Canning tongs or tongs with heatproof, rubber tips will help you move cans in and out of hot water, and a 2-ounce ladle will help you transfer jam from pot to jar.Ī small, wide fine-mesh strainer is best for skimming the foamy parts of the jam as it cooks, but a flat, wide dinner spoon can also be used.
Heatproof, sturdy and easy to clean, wooden spoons are great for stirring jam as it cooks and for breaking up stubborn pieces of fruit. Choose a pot that is wider than taller: More surface area means more even cooking and faster evaporation of moisture. But a heavy stainless steel or coated cast-iron pot also works.
It conducts heat more evenly than stainless steel, lessening any chance of burning. Be sure to factor in longevity you might pay less now for a certain model, but if it warps in the dishwasher or the markings rub off easily, you’ll have to buy another, nulling the initial savings.If you’d like to make the investment, a copper pot is ideal for making jam. If budget is a factor, add that to your list of criteria. Price: In general, a liquid measuring cup isn’t a big investment, but there are some that are pricier than others.
If you plan to measure hot liquids with the cup, make sure to choose a glass or silicone model designed to handle heat. Perhaps the lighter weight and durability of plastic is what you need. You might want a solid glass measuring cup like your mom had, or the flexibility of silicone could suit you better. Material: This is also a personal choice.Do you prefer a classic design with a handle and solid spout, or do the more newfangled beaker designs appeal to you? Is space limited, so a taller model without a handle would fit better in your cabinets? Is there a special feature that you like, such as a pinchable spout or unusual volume markings? Consider all of these when buying a measuring cup. (All of our picks are tested for accuracy.) If you’re shopping for a liquid measure, check reviews to see if the cup is accurate. A cup of water weighs 8 ounces (and measures 8 fluid ounces in volume, though that isn’t true of all liquids), so if you want to check the accuracy of your liquid measure, you can zero out your kitchen scale with the measuring cup on it, fill with 1 cup of water and check the weight. Accuracy: Precision is important in cooking, so getting a liquid measure that’s accurate is key.