Citrus Fruit Marmalade

60 mins
Serves 1
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Directions

  1. 1Select your citrus fruits. The video shows lemons, bergamot, clementines, pomelo and oranges.
  2. 2Select your citrus fruits. The video shows lemons, bergamot, clementines, pomelo and oranges.
  3. 3Select your citrus fruits. The video shows lemons, bergamot, clementines, pomelo and oranges.
  4. 4Give them a good wash.
  5. 5Give them a good wash.
  6. 6Give them a good wash.
  7. 7Put 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.
  8. 8Put 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.
  9. 9Put 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.
  10. 10Top them back up with cold water and cook for about an hour until really soft and tender.
  11. 11Top them back up with cold water and cook for about an hour until really soft and tender.
  12. 12Top them back up with cold water and cook for about an hour until really soft and tender.
  13. 13Allow to cool in the liquor, but reserve that liquor.
  14. 14Allow to cool in the liquor, but reserve that liquor.
  15. 15Allow to cool in the liquor, but reserve that liquor.
  16. 16Cut your fruit in half and scoop out the flesh, but keep that because that's where a lot of the pectin lies.
  17. 17Cut your fruit in half and scoop out the flesh, but keep that because that's where a lot of the pectin lies.
  18. 18Cut your fruit in half and scoop out the flesh, but keep that because that's where a lot of the pectin lies.
  19. 19Shred up your zest.
  20. 20Shred up your zest.
  21. 21Shred up your zest.
  22. 22Add zest to the reserved liquor.
  23. 23Add zest to the reserved liquor.
  24. 24Add zest to the reserved liquor.
  25. 25Squeeze all of that pulp and juice through a cloth and get that back in with the sugar.
  26. 26Squeeze all of that pulp and juice through a cloth and get that back in with the sugar.
  27. 27Squeeze all of that pulp and juice through a cloth and get that back in with the sugar.
  28. 28Bring 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.
  29. 29Bring 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.
  30. 30Bring 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.
  31. 31Let 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.
  32. 32Let 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.
  33. 33Let 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.
  34. 34Once that's done, put the marmalade into the jars, screw the lid on, and this will last unopened for up to 12 months.
  35. 35Once that's done, put the marmalade into the jars, screw the lid on, and this will last unopened for up to 12 months.
  36. 36Once 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 mixed citrus fruit
  • 2 kg mixed citrus fruit
  • 2 kg granulated sugar
  • 2 kg granulated sugar
  • 2 kg granulated sugar
  • 2 kg water
  • 2 kg water
  • 2 kg water

Equipment

knifespoonpotfunneljars