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Wash, cut up (remove the pips) and liquidise the fruit to a size of chunk that suits your taste. You will need to use some of the water for the liquidising process.
Put the pips into a muslin bag, tie it to the handle of the pan and suspend the bag in the water.
Add the remaining water and stand, covered, overnight.
Bring to the boil and boil gently with the lid off the pot for 20 to 30 minutes
Remove the muslin bag and discard.
Add the sugar and bring to a vigorous boil for another 20 minutes or until set.
Test the set by the usual method:- Couple of saucers chilled in the fridge, teaspoon of the marmalade poured onto the saucer and returned to the fridge for 2 - 3 minutes. Push the marmalade with a finger. If the skin of this marmalde puddle wrinkles, the marmalade is ready to pot.
Have sufficient jars to accommodate 8lbs sterilised and ready. They should be preheated to hot as you are going to pot and cover the marmalade immediately.
The marmalade will keep for over a year.
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