|What to do
- Set out your ingredients.
- Finely slice the fruit.
- Put in a large saucepan and cover with water. Bring to the boil and simmer until the peel is soft. This may take between 20 minutes for thin-skinned fruit (cumquats) to several hours for thick-skinned fruit (some lemons and grapefruit).
- Leave overnight.
- The next day measure the fruit and water into cups. For each cup add between 2/3 and 1 cup of sugar, depending on your sweet-tooth preference. In the Majura Kitchen we use ¾ cup for most citrus fruit.
- Return the fruit and water to a large, clean saucepan and add the sugar. Slowly bring to the boil, stirring occasionally to make sure all the sugar is dissolved. It is essential all the sugar is dissolved before the marmalade boils, otherwise it will form crystals in the marmalade.
- Boil vigorously until setting point is reached. Let the marmalade sit for 10 minutes (this prevents the fruit rising to the top of the jar) before ladling into hot, sterilised jars.
- When making orange marmalade, if using 1 kg of oranges you can add ¼ cup of whisky when setting point has reached.
- When making lemon marmalade, if using 1 kg of lemons you can add ¼ cup of brandy when setting point has reached.
- When making orange marmalade you can add chopped dried figs, cedro, cranberries and pistachios after setting point is reached..
- For Lime and Ginger marmalade add chopped preserved ginger or grated fresh ginger after setting point is reached.