Grapefruit marmalade query

some recipes say to soak sliced fruit overnight but in others it's slice & cook straight away.
What if any is the benefit of the overnight soak - can anyone tell me please.
Mrs L

Chef_lofty010247, Jul 23, 1:10 pm

i have no idear but if you add a grated apple to your fruit it will set a lot quicker

Chef_whitehead., Jul 23, 2:51 pm

leave the skin on your apple when you grate it ,you wont taste it or see it and it sets well

Chef_whitehead., Jul 23, 2:52 pm

Thanx . first time I've heard of doing that
Sue

Chef_lofty010247, Jul 23, 2:59 pm

The idea of soaking the fruit is to soften the skins and release juice and pectins. I find if I don't soak fruit long enough then the rind stays chewy and bitter. I usually chop fruit up in morning and leave to soak until after dinner then make marmalade, also i often chop the fruit in the food processor rather than hand slice.

Chef_cgvl, Jul 23, 5:21 pm

I just find it has a more intense citrus flavour if soaked. cgvl is correct as well. Soaking removes bitterness from the pith.

Chef_buzzy110, Jul 23, 5:30 pm

Soaking also gives a clearer marmalade with less white pith. Its not essential to do it either way though what ever works for you is fine.

Chef_beaker59, Jul 23, 6:37 pm

ah ha . the white pith is the issue I have with the batch I made today and it does taste a little bitter so thank you all . you have all been a great help. Now I can attack my next batch differently!

Chef_lofty010247, Feb 20, 11:09 pm

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