Ingredients
Marmalade Confit
- 1 kilogram (2.20 pounds) apricot cubes (or halves, or puree)
- 300 grams (10.58 ounces) mango cubes
- 200 grams (7.05 ounces) frozen passion fruit pulp
- 500 grams (17.64 ounces) sugar
- 20 grams (0.71 ounces) apple pectin (or any other)
- 2 grams (0.07 ounces) lemon acid
- A pinch of tarragon (dry or fresh, finely chopped)
Equipment
- Heavy-bottomed pot
A heavy-bottomed pot helps distribute heat evenly, preventing the fruit mixture from burning.
- Whisk
Whisking is key to ensure your pectin integrates smoothly into the fruit mixture without clumping.
- Cold plate
This is used for testing if the mixture has set properly by checking its gel consistency.
- Jars with tight lids
Use sterilized jars with tight lids to extend the shelf-life of your marmalade confit.
Instructions
Step 1
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Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Servings
Variations
Faq
- What is pectin and why is it used in this recipe?
Pectin is a natural thickener derived from fruits. It's used in this recipe to help the marmalade achieve a gel-like consistency.
- How do I know if the pectin is fully integrated?
To check if the pectin is fully dissolved, pour a teaspoon of the boiling mixture onto a cold plate. If it gels without any grains, it's ready!
- Can I use fresh passion fruit instead of frozen pulp?
Yes, you can use fresh passion fruit. Just make sure to strain the seeds out if you prefer a smoother texture.
- How long should I whisk the mixture after adding the pectin?
Whisk continuously until you see no lumps and the mixture begins to boil. This process usually takes a few minutes.
- How should I store the marmalade confit once it's done?
Let it cool, then store in sterilized jars with tight lids in the fridge. It should last 1 to 2 months when unopened, and 5-7 days once opened.
- Can I substitute other fruits for apricot or mango?
Certainly! Feel free to experiment with fruits like peaches or papayas. Just keep the quantities consistent for best results.