Citrus Fruit Marmalade
Directions
- 1Select your citrus fruits. The video shows lemons, bergamot, clementines, pomelo and oranges.
- 2Give them a good wash.
- 3Put the fruits in a pan, cover them with cold water, bring to a boil, and then strain this off to get rid of some bitterness.
- 4Top them back up with cold water and cook for about an hour until really soft and tender.
- 5Allow to cool in the liquor, but reserve that liquor.
- 6Cut your fruit in half and scoop out the flesh, but keep that because that's where a lot of the pectin lies.
- 7Shred up your zest.
- 8Add zest to the reserved liquor.
- 9Squeeze all of that pulp and juice through a cloth and get that back in with the sugar.
- 10Bring this mixture up to the boil and cook until it hits a good 105-106 degrees or you can do the plate test; it should form that skin and start to set.
- 11Let it cool a little bit. It's still raging hot, but it's not so hot it's going to melt this makeshift plastic bottle funnel.
- 12Once that's done, put the marmalade into the jars, screw the lid on, and this will last unopened for up to 12 months.
Ingredients
- 2 kg mixed citrus fruit
- 2 kg granulated sugar
- 2 kg water
Equipment
knifespoonpotfunneljars
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