This story is a element of the characteristic “Seasons of Preserves: Citrus Marmalade,” which is a part of a four-part sequence on preserving fruit at dwelling referred to as “L.A. in a Jar.”
Making marmalade, like all fruit preserves, can get a little bit sticky. All of the effervescent fruit and sugar produces a whole lot of foam that threatens to billow over the facet of the pot. That’s why I at all times cook dinner my marmalade within the largest pot I personal, to assist forestall spillover. However even then, typically the froth will get scarily near the sting and stirring the marmalade, counterintuitively, makes the foaming worse.
As a substitute, I love to do what I name “spooning the froth”: Moderately than stirring the marmalade and even making an attempt to stir the froth to get it to subside, I’ve discovered that for those who take a slotted spoon and repeatedly spoon the froth on the floor within the heart, it breaks the floor stress of the froth and retains it from rising any additional. I do that for in regards to the first 10 minutes of cooking the marmalade after which the froth usually subsides by itself because the water content material is cooked off and you might be close to the tip of cooking the marmalade. It could appear a foolish motion, but it surely’s higher than wiping swimming pools of sticky syrup off your range afterward.
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