Absolutely Fail-Proof Easy Marmalade |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color. Ingredients:
6 oranges (or any combination) or 6 grapefruits (or any combination) or 6 lemons (or any combination) |
1 kg sugar |
Directions:
1. Take the 6 citrus fruits and wash well, removing any blemishes.
2. Cut into quarters, and place in a food processor.
3. Chop until finely ground, skin and all.
4. For an optional extra add some crystallized ginger.
5. Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
6. It splatters, so be careful.
7. This quantity fills about 5 x 340 gram jars.
8. Do not double the ingredients, rather make two batches.
9. It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
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