Marmalade

Fruit picked and washed and ready to go

Fruit picked and washed and ready to go

My first experience with marmalade – I spent ages researching this and eventually found some recipes that I thought sounded like the way that I cook.

 

Sliced, skinned and pith removed

Sliced, skinned and pith removed

TANGELO MARMALADE

Cloudy but tasty - don't include the pith if you want clear marmalade

Cloudy but tasty – don’t include the pith if you want clear marmalade

So good and so easy – I think I have got it down to something easy to manage that suits my method of cooking.

Ingredients

  • About 8 to 10 tangelos
  • 4 cups water (you need a fair bit of water because of the amount of time needed for simmering to get the peel to soften) It should have reduced by about 1/3 at the end of cooking
  • sugar
  • 1 tsp citric acid – gives a stronger flavour if the tangelos are late in the season and quite sweet (optional) or the juice of 2 lemons

 Method

Wash the tangelos well.

Cut in half and extract the juice from all but 2 tangelos. Place this and some pulp into the pot (I use a large enamel pot for jam making). The remaining tangelos are slice thinly on the mandolin – this leaves some pith in the mix to assist with setting. The marmalade will be a little cloudy. If you would prefer a clear marmalade then just remove the zest from this fruit and tie the pith and seeds in a muslin bag during the cooking and remove it before bottling.

Use a mandolin on a fine slice setting cut off the unmarked parts of the zest. Finely slice this zest and add to the pot.

Turn on the heat and stir regularly until the skin is tender, about 1/2 hour. With the cast iron pot I bring it to a slow boil and stir for a while then turn off for a while so it cooks in the residual heat without overboiling, then heat up again and repeat – about 3 times. This is almost equivalent to a slow cook to tenderise the fruit.

It can also be done in a pressure cooker.

Some people take all the pith, pulp and seeds from the squeezing and tie it in a muslin bag and cook  it with the mix to extract the pectin. Mine sets without this because I include the pith from two of the fruit.

When the fruit is soft add the sugar – about 3/4 of the quantity of the fruit. Add slowly and stir to dissolve – taste (without burning your tongue) and add more sugar if necessary. Now is the time to add the citric acid if it seems to need a bit of a kick. Test for set. Bottle if ready.

Place into sterilised jars – warmed at 150 in the oven or through the dishwasher, cover with silicone paper and a lid or a Fowlers Vacola seal and store when cold.

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