Wednesday, August 17, 2011

Citrus season. Eat oranges and make a farmer happy!  A recipe for Citrus marmalade follows. Does it suit the breadmaking machine method - can't say - jam making remains on my to-do list. Eating marmalade is a different story!


Citrus marmalade
1 large grapefruit. 2 oranges.  8 cumquats.  4 limes. sugar. water.
Cut grapefruit and oranges into quarters. Remove seeds and centre pith. Slice fruit very thinly crosswise.
Cut cumquats in half and remove all seeds, then slice into thin slivers.  Retain all juice when cutting up. 
Peel limes and discard skins. Cut into quarters and slice thinly.
Combine all prepared fruit in a large bowl and just cover with water.
Cover with a cloth and let stand for at least 12 hours.
Transfer mixture to a large pot and boil until rinds are tender. To avoid tough rubbery texture the rinds must be cooked until tender.
Cool and then measure.
For every one cup of cooked pulp, add half a cup of water.
Add one cup sugar for each cup of pulp and water.
For tart taste marmalade replace half the water with lemon juice.
Mix well in pot and bring to the boil and continue boiling until mixture reaches setting stage. Find the technique about how to test for setting.
Ladel the hot jam into sterilized jars and seal up using the correct technique.
from: Taste Of The Pacific by Parkinson, Stacy and Mattinson.

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