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PEEL THE ORANGE
marmalade
Makes 3.5kg
1.5kg any mixed citrus fruit (grapefruits,
kumquats, calamondin, navel oranges) including 2 or 3 lemons
2.6kg granulated sugar
Wash the fruit and squeeze out the juice.
Pull out the thick white membrane then slice the fruit thinly, keeping the
pips.
Measure the fruit and juice together and put
them in a preserving pan with three times their volume of water. Put the pith
and pips into a muslin bag and tie it to the pan handle so that it hangs down
and steeps in the fruit overnight. The next day, simmer everything, covered,
for half an hour, then remove the lid and cook for a further hour or so, until
the fruit is soft.
Remove the muslin bag, squeezing the liquid
into the pan, and measure the fruit and juice. For every 600ml of fruit, add
450g of sugar. On a gentle heat, completely dissolve the sugar, then raise the
heat and boil rapidly until setting point is reached. Skim off the scum with a
spoon. Allow resting for at least 20 minutes then stirring once and pour into
warm, sterilized dry jars. Put a greaseproof disc on each and cover
immediately.
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REFRESHING RECIPES FOR SUMMER
