We always
recommend “using what you’ve got”,
but these
items are handy when making marmalade.
JARS
Use good
quality preserving jars with new lids for every batch. Ensure no chips or
cracks in the jars, which are boiled for 10 minutes to heat through before
being filled with marmalade. You can use small jars for sample jars of marmalade,
up to 4-cup capacity jars – we find ½ cup up to 1-cup capacity jars are ideal
for marmalade (taller jars look pretty with rind suspended in the marmalade).
NON-REACTIVE
POTS
Use a large, wide, non-reactive pan
to simmer fruit and to make marmalade. Peels can be boiled in a small pan
separately. Copper pans can react and affect the flavour of your preserve,
especially when using acidic citrus fruits.
UTENSILS
A sharp knife is essential to finely
slice citrus peels. Preserving utensils such as a funnel, ladle and jar tongs
are also handy (or a glass jug for pouring into jars).
BOILING WATER CANNER
To ensure your marmalade is safe for
storage of a year or more, jars of marmalade must be submerged in boiling water
and boiled for 10 minutes. Then cool on a towel surface overnight before
labelling and storing jars.
LEARN MORE: MARMALADE FOOD PRESERVING GUIDE
LEARN MORE: MARMALADE FOOD PRESERVING GUIDE