2

I have a recipe for kumquat marmalade, it calls for 2 parts fruits, 1 part sugar and 1 part water. Before boiling the liquid it states that one should macerate the fruit in de sugar water first. How does this maceration help?

3

Macerating breaks down the fruit and extracts the juices. Especially when making jam, it can expedite the process, allowing you to prep the fruit a day in advance. While some recipes say to macerate for several hours, letting it sit overnight can produce better results, particularly when using dried fruits.

0

Maceration is the "magic" (really science) of applied osmotic pressure. The sugar mixture will draw fluid out of the fruit (indeed, many maceration steps are done by mixing the dry sugar with the fruit, rather than by placing the fruit in sugar-water - there is soon fluid, and the osmotic pressure is considerably higher since the concentration of sugar is higher. If water is needed, it would be added after maceration, in those recipes.)

  • This is a good explanation of the mechanism behind maceration, but it doesn't say why somebody would want to have macerated marmalade instead of a non-macerated one. – rumtscho Feb 2 '17 at 9:25

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.