... or do I just need to wait?
Right now it looks like little more than cooked oranges.
This is my first try at marmelade ... I made it out of a single orange to experiment.
Most of the recipes say to add water to equal fruit so I assume that meant for a cup of thinly chopped orange to add a cup of water. Also I cut down on sugar. Was that my big mistake? Looking around the web it seems like the sugar is usually equal to the amount of fruit. In this case, a cup of sugar ... but that seems like soooo much ... but again I used soooo little
Here's what I did ...
1 orange thinly sliced
1 cup water
4 teaspoons sugar (yeah, I know. wrong, right?)
Bring mixture to a boil and continue cooking to reduce liquid.
If I reduce it any more it will start to burn.
Will it magically 'marmelade' by putting it overnight in the fridge?
If I added more sugar and a little more liquid and cooked it would it save this.
What is it exactly that turns fruit into marmelade?