This marmalade is an absolute winner, beautiful golden glow in the jar and a tangy blast on the taste buds. I made it a couple of weeks ago in anticipation of Mum and Dads visit this week. Pity NZ customs made it hard for them to take some home with him, but it may well all be gone by then. I don't tend to use the jam set sugars (jam will be brighter in colour and less cooking time is required), nor do i bother with separating out the pips and pith. Purists would tie these in a bag with a string and boil them along with the fruit, but i am happy enough to include them in the mix.
6 lemons
6 limes
1.4 kg sugar (this can be warmed in the oven b4 hand if you can be bothered)
1.75 Ltrs water
Cut up fruits and soak overnight in water
Next day boil 1hr to soften fruit
Then add sugar and boil reasonably fast for an hour
check for setting towards the end by placing a small amount of jam on a saucer and see if a skin forms
Steralise jams and lids in the oven
Take pot off the element and allow jam to sit for a few moments then pour into jars and place lids on while hot.
No comments:
Post a Comment