Citrus marmalade

Citrus marmalade

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
500g oranges
500g mandarins
500g limes
2 litres water
2kg caster sugar
2 lemons, juiced

Method

  1. Combine the whole fruit and water in a pot. Cover with a lid and simmer for 1–2 hours, until the fruit is tender.
  2. Use a slotted spoon to remove the fruit from the liquid. Cut the fruit into slices and pick out as many seeds as you can, returning them to the cooking liquid (the seeds contain pectin for setting the jam). Simmer the liquid for another 20 minutes, then strain the liquid and discard the seeds.
  3. Measure the sliced fruit in cups and add enough strained liquid to make it up to a total of 1.5 litres. Return the fruit and liquid to the clean pot. Add the sugar and lemon juice and stir over low heat until the sugar dissolves. Increase the heat and boil for 30–35 minutes, skimming foam from the surface as necessary, until the marmalade is at setting point. This can be tested by putting a teaspoon of the marmalade onto a chilled plate; the marmalade should appear firm with a wrinkle on the surface once it cools.
  4. Ladle the hot marmalade into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • This recipe makes a chunky marmalade – if you prefer yours smoother, just chop up the fruit.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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