ADAPT Feb recipe: Mixed Fruit Marmalade

It's February, you have just run out of marmalade and there are no Seville oranges left, yet this recipe is as good and can be made at any time of the year.

I like the taste of marmalade but don't like peel so I take out most of the peel before the final boiling, but you can leave in as much of the peel as you like.

There is a lot of preparation to making marmalade but it is worth it, give it a go!

Ingredients

2 Lemons
2 Sweet Oranges
2 Grapefruits
Water
2.25 KG. / 5LB Sugar

Method

• Cut the fruit in half and squeeze out the juice, put juice into a large pan. Cut each half into half, remove the flesh, pips and as much of the white pith as you can (do not discard any of these bits, tie everything into a piece of muslin and add to the pan).
• Cut the peel into thin strips, the size is very much to your own taste, you can mince them if you want.
• Put the peel and about 5pts of water into the pan. If you have no lid for your pan you may need more water.
• Boil with a lid on for 1-1 ½ hours until the peel is soft.
• Leave for about 10 minutes or until it is cool enough to handle, then remove the muslin bag, squeeze out as much of the juice as you can, take the remaining pith and pips out of the muslin and add to the compost.
• This is when I remove most of the peel as I don't like peel but you leave in as much as you want, most people leave it all in!
• Add the sugar to the pan, bring slowly to the boil stirring all the time till the sugar has dissolved. Boil rapidly till setting point is reached, 105C (221F), if you don't have a thermometer put a plate in the fridge for a few minutes to get really cold, when you think your marmalade is ready put a small spoonful on the cold plate, leave for a minute then run your finger nail through the puddle if it crinkles on the top its ready.
• Remove any scum from the surface and let it stand for about 10 minutes, stir before bottling to distribute the peel, bottle into sterilised warm jars, screw the lid on firmly but not tight.
• Leave till cold wipe the jars down, label and your marmalade it ready for your hot toast!

To sterilised your jars

The best jars to use are ones with a lid that has a seal ie. Jam jars. Wash jars well, remove the old label, drain jars upside down on the draining board, put in a warm oven for 10 minutes.
I don't put the lids in, the seal bit can go sticky and the jar can be impossible to undo.

Enjoy!

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