Seville Orange Marmalade

sadogs

Can you guys help? I am making some seville orange marmalade this weekend. I have jam making sugar in the cupboard, can I use this instead of normal sugar to no detriment or will it turn out too solid and thick?

Linda32

I don't see why not. I've used various types of white rather than brown sugar before with jam making.

Its boiling too long which is more than likely going to make it solid rather than the sugar.

shegirl

As above,like jam it's boiling too long that will cause problems (my first attempts at jam left the spoon stuck upright in the middle and a pan that needed yo be chucked with the spoon and 'jam' inside :rotfl:

A friend who is obsessed with making marmalade will use whatever sugar she has when she gets a craving for it,so I'd imagine it'll be fine.

babyshoes

We've never used jam sugar - just bog standard white stuff bought in bulk from Costco. The jam sugar has pectin in it to help the jam set. Marmalade doesn't need the pectin because citrus fruit is high in pectin to start with. If we are making jam from low pectin fruit we just add some liquid pectin that you can buy in the supermarket.

Are the marmalade oranges in the shops already? Last year I didn't find any until early Feb! If they're available now, I must get my backside in gear and buy some...