Easy Citrus Marmalade

By Ceyn Uysal, 7th Mar 2011 | Follow this author | RSS Feed | Short URL http://nut.bz/23f8xhm1/
Posted in Wikinut>Guides>Recipes>Other

This is a no fuss and easy Marmalade Recipe. I started making Marmalade after I moved to Turkey and at times had a mountain of lemons and oranges. I don’t use special fruit just what ever is on the trees. I am also not too fussy with the setting point as it is only for me and the family so who cares if it a little runny (the Turkish like runny) or a little firm.

INGREDIENTS
METHOD
NOTE

INGREDIENTS

575- 675 g Citrus Fruit (all oranges, all lemons or a mix of both)
1.8 litres Water
1.1 kg Sugar

METHOD

1. Juice the fruit and add the juice to 1.5 litres of the water.
2. Put any pips in the remaining 300 ml of the water. Cover and leave for 24 hours.
3. Cut the fruit skins. You can either do this with a mincer or by hand. The size depends on how you like it in your Marmalade.
4. Add the cut pieces to the water and juice. Cover and leave for 24 hours.
5. After the 24 hours, put soaked skin and water in a large preserving pan along with the strained pip water.
6. Bring to a boil and gently boil until the peel is soft.
7. Add sugar and stir until dissolved. Bring to the boil and boil rapidly until setting point is reached.
8. Allow to cool in the pan. This helps keep the peel from rising in the jar. It also helps prevent your jars breaking if they are not warm.
9. Put into clean warm jars. Cover and leave until cold.
10. Fasten tops and store in cool dark place.
11. Makes about 2 x 850 g jars. May make more if the fruit is juicy.

NOTE

Setting Point – Put some sauces/plates in the Fridge. To test put a teaspoon of Marmalade onto a cold saucer. Wait a minute and if it wrinkles when pushed with you finger it is ready. If not boil a little longer. Temperature 106c. You need to remove the pan from the heat when testing to ensure you don’t cook passed the setting point. Start testing after about 15 minutes.

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