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Microwave Marmalade

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Sherri Jan 3, 2008 09:39 AM

A discussion on microwave cooking on another board (The Modern "Microwave" Oven, NAF) prompted me to post this simple recipe that I use all winter for instant, delicious marmalades from the microwave oven.

Because it is so easy and quick, I only make small batches and have no idea how this would work for pounds of fruit.

I choose one large piece of citrus fruit or two small ones - orange, lemon, tangerine, lime, etc. Wash it well and cut into chunks, skin and all. Remove all seeds & coarsly chop.
NOTE: for grapefruit, I discard the white pith as it can be extremely bitter.
Measure fruit and add equal amount of sugar to 8 C Pyrex measuring cup or similar size bowl. Stir to blend. Cook on 100% power approx 8 minutes, stirring occasionally. Cook until thickened. Pour into jam jar, cover and refrigerate.

I don't cover this while cooking, although I suppose you could. I tried this using apples once figuring that their high pectin level might work well also but got some too-sweet sort of applesauce instead. Have stuck to marmalade ever since.

  1. Sam Fujisaka Jan 4, 2008 03:08 AM

    Great, thank you. Will give it a try tonight. The stuff doesn't splatter?

    3 Replies
    1. re: Sam Fujisaka
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      Sherri Jan 4, 2008 06:34 AM

      Sam, I can't imagine that covering w/ plastic wrap would hurt this at all. I'm just lazy. I'll do some blood orange marmalade this morning and get back to you with the "Splatter Report".

      1. re: Sherri
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        Sherri Jan 4, 2008 09:57 AM

        Nothing to report - there was no splatter in the MW at all. Maybe the high sides of the 8 C Pyrex or the small quantity of fruit mass is the reason but there was zero cleanup involved (other than the normal measuring cup, spatula, etc). MW was untouched by fruit. Delicious marmalade and I didn't even wait for it to cool completely.

        1. re: Sherri
          Sam Fujisaka Jan 4, 2008 12:51 PM

          Thank you. I'm leaving the office now and will give it a try in a bit!!

    2. Sam Fujisaka Jan 5, 2008 10:14 AM

      Well, I tried it last night. I left the stuff alone, came back after 8 minutes and all the liquid caramel was on the rotating tray and the citrus left in the glass bowl was tough and dry. Hilarious. I'll try again tonight at about 50% power. The citrus has ended up being a nice citrus - bitter - sweet candy. Will report later.

      3 Replies
      1. re: Sam Fujisaka
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        Sherri Jan 5, 2008 11:03 AM

        "Cook on 100% power approx 8 minutes, stirring occasionally"

        You're breaking me heart, Sam! I've never had a failure. Please try again, stirring more than occasionally if need be. Check it after 5 or 6 minutes, don't wait for the full 8 minutes. It is possible that I have a pathetic, low-powered MW, have no idea of the wattage. My 100% might be your 50%. Do whatever tinkering you have to - this stuff is worth making.

        1. re: Sherri
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          RPPR Jan 5, 2008 11:11 AM

          Sherri, soundls like you need a success story!!! I tried your recipe yesterday. We live in western Puerto Rico and they haven't had marmalade in our grocery store for a few weeks now so the need was great. I followed your instructions and the results were great. Thanks for saving the day! :-)

          1. re: RPPR
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            Sherri Jan 9, 2008 04:40 PM

            You'll never need to be victim to the vaguaries of a grocery store again. This stuff rocks and I appreciate your thoughtful vote of confidence. Thanks for posting. Let us know what fruit you used - don't know if Puerto Rican citrus has some varieties that elude the mainland.

      2. digkv Jan 5, 2008 02:52 PM

        That sounds great. I'm confused at what you do to the grapefruit though. Do you zest it and then remove the skin or something?

        1 Reply
        1. re: digkv
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          Sherri Jan 6, 2008 10:04 AM

          Sorry for the confusion; poorly written instructions.
          Using a peeler or sharp knife, remove the yellow skin of the grapefruit. Reserve it. Peel and discard the white pith as it is bitter and often quite thick & spongy (and contributes no taste benefit).
          Mince the peel and add to grapefruit.
          Proceed with dicing, seeding etc the grapefruit. Grapefruit marmalade is quite delicious.

        2. Sam Fujisaka Jan 6, 2008 01:12 PM

          After the first try I wanted to try again but was out of sugar. Took my daughter to the grocery store and in the course of shopping forgot the sugar. Had to ask my buddy who came over to watch the Skins-SeaHawks game to bring some. Tried again: this time for a longer time at a much lower setting. The marmelade kept bubbling up to the top of jar if not. The result is delicious ... except the rinds are still really chewy and slightly bitter. I used a green, seedless, thin skinned citrus that people here section up, toss in a blender with water and sugar, blitz, and strain for a lemonaide.

          Thank you, Sherri. This has really been fun.

          1. toodie jane Jan 6, 2008 03:12 PM

            I just made some with Valencias, Bearr's limes, and Meyer lemons.

            I used the 2 qt pyrex mixing bowl, with 1 1/2 c fruit/juice and sugar.

            I cooked it for 8 minutes at full power but it took about 4 minutes to come to a boil, so I added another 8 minutes. It was still too juicy and not beginning to jell yet, so I kept going at 2 minute intervals. I'd say it took about 16-18 minutes all together.

            I checked it at the end of that time, using a large metal spoon held sideways, and the liquid sloughed off the side rather than running or quickly dripping. We'll see how it is once cooled. But it tastes great. I can see how you could do a rough chop and nuke about a cup at a time for a very quickly made marmalade. I got greedy and wanted to make more!

            This was brilliant. Thanks for adding a valuable technique to the repertoire.

            2 Replies
            1. re: toodie jane
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              Sherri Jan 6, 2008 03:57 PM

              Glad that you enjoyed the results, Toodie Jane. Please report back on other interesting citrus combinations. I particularly loved using "Rangpur" limes that grew at my last house but, alas, do not have those here. Meyer lemon & blood orange is pretty wonderful though.

              1. re: Sherri
                toodie jane Jan 6, 2008 05:39 PM

                just popped a jar and it tastes great. BUT even though the limes were fresh- picked, the chunks of peel turned into litlle leathery bits--not chewable at all. So next time I will zest and mince the lime peel. Nice flavor, though. I love limes.

                Blood oranges will be at the FM in Feb, and I can hardly wait. Mom made BOM the old fashioned way and it was beyond good. Fantastic color too. I'll see what the natural foods market has--I think I saw Buddha's hand citron, and I have been bugging them to get in some kumquats too. Unsprayed of course.

            2. Sam Fujisaka Jan 9, 2008 02:26 PM

              Sherri, I just had the marmelade in a cheese (mozzarella) and marmelade sandwich: declicious! The slight bitterness and chewyness of the rind is GREAT with the cheese.

              1 Reply
              1. re: Sam Fujisaka
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                Sherri Jan 9, 2008 04:12 PM

                Sam, if you want fewer chew-y fruit peel pieces, try mincing the skin instead of just chopping. Or you could zap it in the food processor. I've been puzzling your dilemma and found this gave a more honogenous product. It's neither better nor worse, just different, and maybe what you might want in a breakfast spread.

                Your sandwich sounds delicious. Have never used mozz and will remedy that oversight ASAP. Thanks for the report back.

              2. chef chicklet Jan 9, 2008 03:19 PM

                Wow, this sounds awesome. I have got to try this technique, I always cook mine down on the stove. Will check out the produce section for good citrus this weekend. Looking at marmalade prices, it looks like theres gold in there!! Thanks for the tip! I'm printing your instructions...

                1. toodie jane Feb 23, 2012 10:03 AM

                  sherri--ressurecting this to add that my cousin in law made some outrageous Ginger Meyer Lemon Marmalade. Try adding grated ginger and some chopped or julieened bits next time to any citrus marmalade.

                  (I do find Lime peels to be too tough to add to maramalde--they never tenderize.)

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