Monday, January 2, 2012

Simply Marmalade

Around this time of year you might find yourself with a glut of citrus fruit, perhaps you have a tree or simply just left over from an impulse buy at the supermarket over the holidays. This year mine was due to a surplus due to my weekly veg box delivery.

Marmalade is great way to preserve the citrus fruit and unlike jam it is relatively simple to make. So here is my easy general purpose Marmalading process.

  • 1Kg of Citrus (feel free to use any selection you have or a single variety)
  • 75ml Lemon Juice
  • 2Kg of sugar

Take the whole fruit and scrub well, removing the stub where the stem connected and place them whole in 2.5 Liters of cold water. Bring to the boil then cover and simmer for 2- 2.5 hours until the skins are soft and be easily punctured with a fork.

Strain and reserve the liquid you should have about 1.7 liters, if less top up with water, if more boil and reduce. Meanwhile cut the fruit in half (careful they are hot) and remove any seeds adding any liquid released to the pot of strained cooking liquid. Cut the fruit into thick, medium or thin shreds and return it all to the pan of strained liquid. Add the lemon juice and sugar and bring to the boil stirring to dissolve the sugar. Boil rapidly until setting point (104.5C/220F) is achieved - about 10 - 15 mins

Let cool for 10 mins, then stir slowly to remove any foam on the top. Finally place into warm sterilized jars (see blog post now we're jaming below) and seal. This should keep for about 2 years.

If your feeling a bit Scottish you can add about 50ml of whiskey at the end of cooking time.

Happy New Year