Serves
8 People
Cooking Time
2880 minutes
Season
Dietary
This is a fail safe recipe for delicious zingy marmalade. You'll need to soak the fruit overnight before you start so a little forward planning is needed. This soaking extracts the pectin from the fruit which helps set the marmalade so you've no need for jam sugar, normal white sugar works perfectly. This will make around 8 jars and the marmalade will keep well unopened for up to a year.
Ingredients
1 x Marmalade bundle
2 x kg granulated white sugar
Method
1- Put the fruit into a large saucepan and cover with 2 litres of cold water. Bring to the boil and then reduce the heat to simmer for 2 hours. Remove from the heat and let the fruit sit in the water overnight.
2- The next day remove the fruits, leaving the liquid in the pan, and split them in half, scooping out the flesh into a bowl. Chop the orange and lemon peel however you like - chunky or fine, it's up to you.
3- Put a small plate in the freezer.
4- Put the scooped out flesh into a muslin or a clean tea towel and tie tightly with string (it'll look a bit like a big bouquet garni) and place in the pan of soaking liquid along with the sugar and the chopped peel.
5- Bring it all to the boil on a high heat and boil steadily. If you have a digital thermometer then boil until it reaches 105 degreesC/221F, then boil for another 2 minutes. Otherwise, after 15 minutes of boiling, spoon a small amount onto the plate that has been waiting in the freezer and let is settle for a second. Then give it a nudge with your finger and it should wrinkle when it's ready. If it's not there yet put the plate back in the freezer and continue to boil and test every 5 minutes. This can take some time so be patient (we do this test even with a digital thermometer as it's a guaranteed way to test the setting point).
6- Once it's ready remove from the heat and let the pan sit for 30 minutes and then spoon into sterilised jars and close tightly.
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