Thank you for the reminder, @acs! With winter and citrus season coming to a close, this is a great topic. For making jams & marmalades, recipes like Sous Vide Lemon-Ginger Marmalade give us the guideline of 3h @ 190ºF/87.8ºC. From my research, you can follow almost any traditional jam recipe and simply omit the water. I would be tempted to add a few tablespoons of water or lemon juice, myself, to help speed the dissolving of the sugar. Hope that helps!
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