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Easy Citrus Marmalade
This is a no fuss and easy Marmalade Recipe. I started making Marmalade after I moved to Turkey and at times had a mountain of lemons and oranges. I don’t use special fruit just what ever is on the trees. I am also not too fussy with the setting point as it is only for me and the family so who cares if it a little runny (the Turkish like runny) or a little firm.
575- 675 g Citrus Fruit (all oranges, all lemons or a mix of both)
1.8 litres Water
1.1 kg Sugar
- Juice the fruit and add the juice to 1.5 litres of the water.
- Put any pips in the remaining 300 ml of the water. Cover and leave for 24 hours.
- Cut the fruit skins. You can either do this with a mincer or by hand. The size depends on how you like it in your Marmalade.
- Add the cut pieces to the water and juice. Cover and leave for 24 hours.
- After the 24 hours, put soaked skin and water in a large preserving pan along with the strained pip water.
- Bring to a boil and gently boil until the peel is soft.
- Add sugar and stir until dissolved. Bring to the boil and boil rapidly until setting point is reached.
- Allow to cool in the pan. This helps keep the peel from rising in the jar. It also helps prevent your jars breaking if they are not warm.
- Put into clean warm jars. Cover and leave until cold.
- Fasten tops and store in cool dark place.
- Makes about 2 x 850 g jars. May make more if the fruit is juicy.
Setting Point – Put some sauces/plates in the Fridge. To test put a teaspoon of Marmalade onto a cold saucer. Wait a minute and if it wrinkles when pushed with you finger it is ready. If not boil a little longer. Temperature 106c. You need to remove the pan from the heat when testing to ensure you don’t cook passed the setting point. Start testing after about 15 minutes.