It will last longer, but you might start getting mould or bacteria growing inside once you open it. Once opened, marmalade should be stored in the fridge and ideally eaten within 2-3 weeks. Check once in a while to make sure that you have no mould or bacteria growing inside the jam jar.
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Store your marmalade jars in cold, dry place, like the back of a colder kitchen cupboard, cellar or a cold pantry. This means that as the marmalade was cooling down, the air evaporated and it seeled the jam jar lid properly. Once the marmalade jars are cold, make sure that the lids look slightly indented or inverted in and firm.
#Oliver pomello linkedin how to#
#Oliver pomello linkedin skin#
If it has a bit of a skin on the top and looks firm, then you are ready to go. Leave it for a minute and try to slide your finger across the marmalade to see whether it will wrinkle.
#Oliver pomello linkedin full#
Test the grapefruit marmalade by putting a tea spoon full of marmalade on to a cold plate (which has been in the fridge for few hours). STEP 5 – Boil your grapefruit marmaladeīring to a rolling boil (this means, that the liquid will increase in volume and bubble away) and boil rapidly until setting point is reached – about 10-15 minutes. Once the sugar is completely dissolved, bring to the boil, stirring gently if needed. Put the cut-up fruit into the strained cooking liquid.Īdd the lemon juice and sugar and initially on a very low heat let the sugar dissolve in the liquid.Ĭheck with the back of a wooden spoon for any sugar crystals. Discard the pips.Īfter that, cut up the grapefruit peel and flesh into thick, medium or thin shreds. Strain any juice from the pips back into the cooking water. Now, cut the grapefruits in half and remove the pips with a fork. STEP 3 – Cut the grapefruit into thin shreds The skin of grapefruits (or any citrus fruit for that matter) contains pectin, so you want to make sure you keep the water, they have boiled in. Make it up to this amount with more water if you have less or bring to the boil and reduce if you have more. Measure and keep the cooking water – you should have about 1.7 litres. When cool enough to handle, take the fruit out, or use a large spoon to take them out. STEP 2 – Measure out the grapefruit juice/liquid You will know that they are getting softer because the fruit changes colour slightly and becomes more opaque. If you are using softer fruits, like tangerines this takes a lot less time.
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Bring to the boil then simmer, covered for 2-2,5 hrs or until the grapefruit skins are tender and can be easily pierced with a fork.
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Scrub the fruit, remove the buttons at the top and put them whole into a preserving pan with 2.5 litres water.