Marmalade in a crockpot?
I've recently come across a few recipes for making jams in slow cookers, usually using dried fruit.
I'm currently on a marmalade kick...but it is just so fiddly to stand over a stove and stir marmalade for an hour, with two under-threes underfoot!
So...help? Will it bubble up and make a mess? Will it take three days to thicken?
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4 Comments:
Are you planning to make "real" marmalade, with citrus fruit and sugar?
When we cook jams on the stove a significant part of what we're doing is evaporating water. The "jelly point" temperature can only be reached because enough liquid has been evaporated. You also need to cook the pectin to aid the jellying. My guess is this is the reason slow cooker jams are relying on dried fruit to start with.
This really is my guess, though, because I don't use a slow cooker. But I'm pretty sure you'd need to leave it uncovered to allow evaporation, and that you would probably put as much time into checking on your slow cooker marmalade as it would to cook it in the usual way.
lemonfair at 10:38AM on 09/03/09
I think a slow cooker would be perfect for making marmalade. But as mentioned, you would have to keep the cover off to allow evaporation after all the ingredients got to temperature. No worries about scorching; just occasional stirring would do the trick.
CJ McD at 12:14PM on 09/03/09
Have a thermometer handy to make sure everything gets to the necessary temperature to kill nasties and make the sugar do its thing.
therealchiffonade at 12:40PM on 09/03/09
Thanks! I'll give it a shot. Worst case - I throw it on the stove the next day!
Teahlo at 6:57PM on 09/03/09