Follow these steps to learn how to make this citrus jelly marmalade.
Makes: 3-4 jars
Preparation time: 1 hour, plus standing time
Cooking time: 1 hour 45 minutes
You will need
• 6 fresh, slightly under-ripe lemons
• 4 fresh oranges
Use freshly picked lemons that are slightly under ripe. Lemons that are not fresh and have been kept in cold storage, or are too ripe, will not contain enough pectin.
1 Cut the rind off one orange, getting as little of the white pith as possible. Cut the rind into thin strips. Alternatively, use the channel knife feature of a citrus zesting tool to remove the rind. Wrap the strips up in a small muslin or cheesecloth bundle.
2 Cut the remaining fruit into thin slices and remove the pips. Place the pips in a small bowl of water and set aside to soak for two hours.
3 Measure the fruit per cup. Add 300ml water for every cup of fruit. Place the fruit and water in a large glass or ceramic bowl (don’t use a metal bowl). Discard the pips, but add their water to the bowl with the fruit. Leave to soak for 24 hours.
4 Transfer the fruit and water to a large saucepan and bring to the boil. Add the muslin bundle containing the zest. Reduce the heat and simmer for 1 1/2
hours until the fruit is tender, but still firm.
5 Remove from the heat and remove the bag with the zest and set aside. Strain the fruit mixture through a piece of very fine cheesecloth. Allow the liquid to strain through, but do not press the fruit as this will cause the jelly to become cloudy.
6 Measure the strained juice. Do the pectin test (see below) to determine how much sugar is needed. Measure the sugar. Warm it up for a few minutes in the microwave then transfer to a large saucepan. Add the strained juice.
7 Stir over a low heat until the sugar has dissolved. Increase the heat and simmer slowly for seven to 15 minutes, or until it reaches the jelly stage (see below). Pour into sterilised jars. Warm the strips of zest and add a few to each jar. Seal and leave to cool.
Put 5ml of the strained jam liquid into a small bowl. Leave to cool slightly. Add 10ml methylated spirits. Swirl the bowl around to mix the two liquids together. Leave for one minute.
• If the mixture forms one jelly blob you will need 250ml of sugar to 250ml of juice.
• If the mixture forms two blobs you will need to use 200ml of sugar to 250ml of liquid.
• If the mixture splits into many little blobs, you will need to add extra pectin, or try to simmer the liquid to reduce it and then test again.
Spoon a little of the hot liquid from the saucepan onto a saucer that you have had in the fridge. If it forms a skin and wrinkles when you push it with your finger, then it is ready. Continue to cook until this stage is reached.