Citrus branches are currently bending across the hinterland, with the weight of the fruit, slowly ripening ready for use. Marmalade is zesty and tangy, this recipe is an old English method I discovered a few years ago. You can use blood oranges, mandarins, lemons and limes. The glut can be stored in your pantry for up to a year.
Keeps for 1 Year
- 12 Oranges
- 4 lemons
- 800g sugar per 1 litre of liquid
- Peel or zest oranges and lemons, do only about 8 in total, keep them aside for later use.
- Give the fruit a good squeeze in to large stainless steel stockpot, placing all the skins, seeds and juice. Cover with water and put a lid on and boil for 1 hour.
- Allow to sit for 24 hours to cool. Return to heat and boil for another hour.
- Strain the liquid into a large container, discarding all the seeds and skins.
- Measure the liquid, putting it back into the stockpot. Measure out the sugar required and bring to a rapid boil, test after 10 minutes. (see note)
- Once the consistency is achieved add the rinds and stir. Pot the marmalade into steralised jars.
NOTE: To test the set, place a couple of saucers into the freezer, allowing to chill. Place a teaspoon of the mixture onto a saucer and return to the freezer for five minutes. To test, run your finger through the middle and the mixture should stay in place when ready. Not running back into the gap you just created with your finger.