The art of preserve making, with variations for lemon, lime, citrus and grapefruit.
- 1 kg oranges
- 1 juice of lemon
- 2 l water
- 2 kg granulated sugar
- Cut the oranges in half and juice. Strain the juice into a large pot.
- Retain the pips and pith. Cut the orange rind into strips as fine or as course as you like. Juice the lemon. Place all the pith and pips into a muslin bag and tie.
- To the large pot add the lemon juice the muslin bag, strips of orange and the water. Bring to the boil slowly and simmer for 1 1/2 to 2 hours or until the rind is soft and tender. Allow tocool and remove the muslin bag; however squeeze the bag until all the juice and pectin is back in the pot.
- Warm the sugar in an oven at 140°C and add to the hot liquid, stir until the sugar is dissolved and then bring to a rolling boil for 20 mins approx or until setting point is reached. 105°C, or test on a saucer.
- Pot in warm sterilized jars and cover with paper waxed disc, seal when cold.
- You can experiment with different citrus marmalade combinations; the method remains the same:
- Lemon Marmalade: 1kg lemons, 2kg sugar, 3 litres water
- Lime Marmalade: 1kg limes, 2kg sugar, 1.5 litres water
- Grapefruit Marmalade: 1kg grapefruit, 3 lemons, 1kg sugar, 1.5 litres water
- Citrus Marmalade: 500g orange, 500g lemon, 500g grapefruit, 500g lime, 3.5kg sugar, 2.5 litres water
- Orange Marmalade: Use sweet oranges and increase water to 2.5 litres and follow recipe as for old fashioned marmalade.
More by David McCann:
- Venison Burgers with Red Pepper and Onion Salsa
- Coeliac Christmas Trifle
- Medallions of Venison, Roast Root Vegetables and Blackcurrant Sauce