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Marmalade Recipe

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by Sue Williams (subscribe)
Writer, bushwalker, dessert enthusiast. Author of crime-caper novels 'Murder with the Lot' and 'Dead Men Don't Order Flake'. More info here: https://www.textpublishing.com.au/books/dead-men-don-t-order-flake
Published July 31st 2011
Seville orange marmalade by Amanda Slater
Seville orange marmalade by Amanda Slater


Home-made marmalade tastes much better than the supermarket stuff and makes an inexpensive, original gift. It's easy to make –all you need is citrus fruit and sugar.

Use any kind of citrus – oranges, lemons, grapefruit, limes, cumquats, or mix them. I mix lemon and cumquat, popular with my friends and family.

Purists use Seville oranges which you can find in quality fruit and vegie shops, for example, Canterbury Fruit Emporium on Maling Road, Canterbury.

This recipe makes 8 jars of marmalade, using 2 kg of citrus fruit and 2kg of sugar.

Step 1: Sterilise 8 jars and metal lids by putting them in the oven, at 100 degrees C.

Step 2: Rinse and scrub the fruit. If you prefer neatly sliced marmalade, peel the fruit, and cut the peel into coarse strips. Chop the fruit pulp, removing the pips. Put the pips into a muslin bag (the pips are important – they contain the pectin that sets the marmalade).

If the word "muslin" makes you panic (Muslin? Was that a Jane Austen thing?), there's an easier option. Cut the fruit roughly, leaving in the pips, zapping it all later with a hand-held blender.

Step 3: Put the fruit (and chopped peel and muslin bag if you insist on muslin) into a big saucepan. Add two cups of water. Simmer 30 minutes.

Step 4: For the muslin enthusiasts, now take out the bag. For all others, zap the fruit with a whiz-stick, taking out any obvious pips.

Step 5: Add the sugar. Boil until set, approximately 30 minutes. (Test whether the marmalade has set by putting a drop on a saucer. It's set if it doesn't run when you tip the saucer.)

Step 6: Take the jars out of the oven and ladle in the marmalade. Do this quickly while everything is sterilised, but take care – it's very hot. Label the jars, including the date. Marmalade usually keeps for up to 12 months, especially if you seal it with paraffin wax (available in most supermarkets).

For more tips, it's hard to beat Delia.


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Why? Home-made marmalade is delicious and not just because Paddington Bear says so
When: Most citrus fruits are in season in winter. Cumquats all year round
Where: In your kitchen
Cost: Free
Comments
This sounds fantastic, must give it a go.
By Anna Bourozikas - senior reviewer
Tuesday, 9th of August @ 04:46 am
Thanks Anna - and all the best with your marmalade-making - I always find the smell in the kitchen is divine!
By Sue Williams - senior reviewer
Tuesday, 9th of August @ 05:25 am
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