First things first, then, you’ll need a few bits and bobs that you might not normally have, namely:
1. A mahoosive saucepan or preserving pan.
2. A large piece of muslin or a clean old bed sheet (this is to hold the yucky bits of fruit, first while they cook in the pot, then while the juices drip into a container. We used a step ladder, tied the 'bag' to the top step and let drip overnight).
3. Lots of clean jam jars with well-fitting lids.
4. A jam thermometer (although you can do it the old fashioned way too).
6. A clean pair of rubber gloves, or skin like teflon.
7. Time. Set aside a good few hours.
Wash jars and place on a baking tray in a warm oven to dry.
Preparing the Fruit:
1. Wash and rinse the fruit well. Peel off all the rind with a peeler – just press gently , don’t take the pith (haha), then cut it into fine shreds. Or use a micro plane. Keep this precious bit of zest separate from the rest of the fruit. But reserve every bit of fruit, you will be using all of it.
2. Now, with a sharp knife, cut away all the pith and remaining outer skins of the citrus fruits (keep these separate in a bowl as you’ll need them). In the recipe it says chop the flesh roughly, but we found there was too much tough stuff left, especially with the oranges, and it was easier to run the knife down the edge of each individual segment and just pop it out, leaving the central ‘core’ surrounded by a fan of segmenty skin (not sure what the technical term is for that bit, probably ‘segmenting’ which is boring, if accurate). If there are any large segments, chop them into two or three pieces.
3. Wash and rinse the apples well. Peel, core and chop the apples. Place the peeled and cored flesh of the apple into a stock pot, together with the reserved citrus zest (see para. 1 above). Chuck all the apple cores, pips and skin etc in with the citrus pith and stuff. You will be boiling every bit of fruit.
4. Now, take all the yucky bits: the apple and citrus peel, the pith, the cores etc, and tie them all up tightly in the square of muslin or sheet. Place bag into stock pot on top of chopped apples and zest. Pour in the water, but NOT the sugar.
5. Now, lift out the muslin bag and, wearing a pair of clean rubber gloves (or not if you have asbestos fingers), squeeze it to ensure you get all the liquid out. Discard.
Now, having tested the peel, you can add the sugar and stir well until it’s dissolved. Then it’s just a case of leaving the marmalade to boil away (don’t let it boil over – you want a rolling boil) until it reaches setting point. You can test this in a number of different ways, the easiest of which are:
A. Do it my Mum’s way, which is to put a saucer in the fridge until cold, then put a teaspoon of marmalade on the saucer – it should wrinkle when pushed with your finger.
B. Use a jam thermometer – the mixture should reach about 104.5 degrees C.
Pour into jam jars and seal in the usual manner.
For an illustrated version of the recipe, see http://englishmum.com/grapefruit-orange-and-apple-marmalade-with-english-grandma.html.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (441g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 136 (66%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 39.3mg||12 %|
|Sodium 70.6mg||2 %|
|Potassium 310.5mg||8 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 14.8g|
|Protein 2.4g||3 %|
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Calories per serving: 205
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