20210201 Easy Instant Pot Marmalade
Preparing to make a traditional panettone can sometimes be daunting, especially when I don't have MANY ingredients! A panettone recipe from Chef Alphonso Pepe calls for several citrus fruit paste. It is discouraging that I have to pause to prepare these ingredients every time before I can make his panettone. I like spontaneous baking, and that's why I love CLAS [1]. Any extended prep work before a bake will most likely deter me from baking. But Chef PePe's panettone sounds so refreshing with all the citrus fruit ingredients, and I want to try it. So I came up with the idea of making various citrus fruit marmalades to expedite the prep work. This way, I will have these ingredients handy and I can make his panettone whenever I want. But the workflow of making marmalades that I can find is laborious; even those which claim to be "simple" are not simple enough for me. So, I decided to use my tools to turn it into an easy job. Here's how I do it:
Weigh the citrus, then weigh an equal amount of sugar (1:1). You may adjust the sugar amount according to your preferred ratio. For every 2kg of sugar used, you need to add the juice of at least one lemon ?.
[2] Use an automatic citrus peeler to peel both citrus fruits. [3][4]
[5] Roughly cut the citrus strands with scissors, then pulse them in a food processor. [6]
[7] Use an electric juicer to juice the citrus. [8] If you decide to also use the pith, process it at this stage to get rid of its bitterness. Then make sure to pulse the pith as well. [9] Snip extra pulp and scoop the membranes out of the compost if you are not going to use the pith. [10] All three ingredients to make marmalade: [11] Dump them into the Instant Pot [12] High-pressure cook for 5 minutes if you do not use the pith, and if you do, add a few minutes. Once depressurized, "saute" to boil the mixture until it reaches 220F. [13] Load the marmalade in canning jars and process them using your preferred canning method. I found that ~900g of citrus at a 1:1 ratio of sugar yield ~ 5x250ml jars, which fit perfectly in my Instant Pot basket. [14] This is the orange marmalade that I made yesterday using the peel/zest part only. Without the pith, there were not enough peels to evenly distribute throughout the marmalade. It's also harder to gel. I had to increase the sugar to a final ratio of 1:2 for it to set, which made it syrupy. To avoid this, next time I may have to increase the peels to compensate for the weight of the pith not used, or more completely scoop the membranes out of the compost. [15] This is the ? mandarin marmalade that I made with whole fruit. So far, I've found that mandarin is the perfect citrus that yields the least bitter marmalade without extra pith processing. [16] Vibrant color with the perfect taste and texture. [17] [18]
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Buddha's hand (citron)
[20] [21]