Making Marmalade . . .

Bruce loves his marmalade. Not only is it incredibly easy to make, but we also have such wonderfully prolific citrus trees, so it is just a short walk to gather the ingredients.

While picking the citrus fruit, three from each orange, grapefruit and lemon tree, I noticed that even though it is winter we still have passionfruit ripening. I also found two had dropped to the ground - yummy. It just goes to show that Bruce's idea of surrounding the citrus trees and of late the passionfruit vine, with large stones to warm the ground from winter frosts is working so well.

Once back in the kitchen, I washed the fruit and grated the peel off the nine pieces of fruit. I grate the peel rather than zesting as Bruce likes his marmalade to be a little chunkier. While grating the peel I made sure that I didn't include any of the white pith, as this makes the marmalade bitter. Later the pith was added to the compost heap. Once all of the fruit was zested, they were popped into the kitchen whizz and Bruce created a pulp that he added to the peel in a large saucepan. You need to use a very large pot, as the marmalade 'spits' while it is cooking and burns skin when the splashes come into contact with it.

Stirring occasionally, boil the mixture for 30 minutes. I was about to pour the marmalade into two jars that I had sterilised in a warm oven, when Bruce took over. I am slowly getting used to him being around now he is transitioning into retirement. I find that old coffee jars are perfect for storing marmalade in. This recipe is best kept in the refrigerator and keeps well for 6 months - if it lasts that long. 

While the marmalade cooked, I made up a double recipe of lemon cordial. Because I want to use it as a hot drink, I reduced the sugar by half and added a 10 centimetre piece of grated ginger.

Marmalade Recipe . . .

3 each grapefruit, oranges and lemons

1kg sugar

Method:

Grate peel off all the fruit and place in a large saucepan.

Remove all of the pith and pips.

Put citrus fruit into a blender and pulp.

Add pulp and sugar to the saucepan and bring to a rolling boil.

Boil for 3o minutes, stirring often.

Bottle into sterilised jars and leave to cool.

Store in the refrigerator for up to 6 months.

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17th June 2024