Saltram recently held a very successful 'Marmalade Day', in which the sticky treat was met with universal praise.
Fancy trying your hand making the tea-time favourite?
The most objectionable part of marmalade making for most people is cutting up the peel. Doing it in a food processor saves time and an aching wrist, though the resulting marmalade will not be crystal clear, it will no way detract from the taste.
Three fruit marmalade
Ingredients:
- Grapefruit x 2 (medium)
- Sweet oranges x 2 (medium)
- Lemons x 2
- Seville oranges x 12
- Granulated sugar 5.4 kg
- Water 6.9 lt
Method:
- Wash and dry fruit
- Cut fruit into pieces and remove pips
- Tie pips in muslin to form a bag
- Pulp the fruit in a food processor making it as thick or thin as you like (this part is determined by individual taste)
- Place fruit in a pan with the water and the muslin bag and boil until the fruit is transparent (approx. 1 hour)
- Remove the muslin bag
- Add sugar and boil for a further 30 minutes
- Leave to cool for 10 minutes, then pour into sterilized* jars
- Seal and cover
- Enjoy on toast!
*To sterilize jars, place in oven for 5-10 minutes at 180oc. Remove jars and fill them up straight away.
Diabetic orange marmalade
Ingredients:
- Lemons x 2
- Seville oranges x 2
- Saccharin tablets x 8
- Water x 2 cups
- Powdered gelatine 12g per cup of pulp
Method:
- Cut the rind from the oranges and lemons, being careful to remove no pith with the rind and chop it.
- Cut up the pulp
- Place in pan with rind and water
- Boil gently (approx. 30 min)
- Cook until pulp and rind is tender
- Add saccharin
- Add gelatine, dissolved in a little of the hot syrup
- Remove from heat
- Bottle while still hot
- Cover at once
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