Marmalade (basic)

Ingredients

Method

1.  Prepare the fruit by slicing it finely. You can process in a food processor, but I prefer to slice.

2.  Place in a non-metallic bowl and cover with 3 x the amount of water to fruit by weight. So if you use 1 kg of fruit you will use 3 litres (3kgs) of water. Cover with plastic wrap and leave overnight.

3.  Next day tip into a preserving pan or other very large saucepan and bring to the boil. Boil it steadily but not furiously until the fruit has become transparent. Carefully measure the mixture and add 1 cup sugar for every cup of pulp.

4.  Bring to a fast boil and boil until it gives a set. Pour into hot, dry sterilised jars and seal when cold.

Cooks Tips

- For a firmer marmalade use 2 x the weight of water to fruit.
- Best citrus fruits for making marmalade are thicker skinned varieties.
- A set is given when a small amount (a teaspoon full) of preserve is placed on a cold plate. Stand a few seconds and drag your finger through the centre. If a channel is formed it is ready. If not, continue cooking. There are no comments for this recipe. You can leave a comment below.

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