One of the treat we have had for years after a good citrus harvest is a joy of making our own Marmalade. We, however, call it Marble-aid as many years ago when my youngest was just starting to talk, he could not say Marmalade. And oddly enough we still call it that today. It is one of the favourites here in our household.
The recipe itself is relatively easy, but it can take a bit of time not just in preparation but being around as it boils down to the right consistency.
We typically start with 4 different types of citrus – 8 oranges, 2 lemons, 2 limes and 2 grapefruit. Honestly, you could use any citrus, but the quantities would need to remain the same.
- First, we squeeze out all the juice from the fruit, strain it, and then save the pips.
- Next, you shred the peel finely or coarsely, depending on how thick you like your Marmalade.
- We then place the pips in a muslin cloth and tie with jute string and soak the pips and peel for a day or so in 6 litres of water.
- Boil the mixture for approx 2.5 hours.
- Removing the bag of pips from the pot, we add 3 kg of sugar and stir until it is dissolved. If you do want to use sugar, you can substitute every 1 cup of sugar for 1/2 a cup of honey.
- Boil gently simmer until it sets.
- Get a spoon and lift out some of the Marmalade and let it drip from the spoon. If it falls in think chunks, it is ready.
- Put into hot clean jars and seal.
We have found this takes typically about 10 500 ml jars of Marmalade. Which will store for months allowing us to store more of our own produce, save money long term, makes the house smell amazing after cooking and is a great way to start the day on freshly made hot bread.
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