Marmalade is a wonderful invention - perfect to capture the full flavour of fruit when it is in season - and when you can't give away your oranges, lemons and grapefruits to enough people.
By making Marmalade, you have a produce ready to give as a contribution to fairs/fetes, gifts and for personal use.
Increase all ingredients in proportion to the following recipe, depending on how much fruit you are hoping to preserve:
1.25 litres water
Put 3 or 4 saucers in the fridge for testing jam later....
Wash fruit, cut in half lengthwise.
Cut each half into thin slices, using a very sharp knife, and removing seeds as you go. I always try to leave at least one seed in my mixture (so that people know it is indeed made in my own kitchen, and for absolutely no other purpose).
Put fruit into bowl, add water, cover - and let stand overnight.
Next day, put the fruit and water into a large saucepan. Bring it to the boil, and reduce the heat.
Cover and simmer for 40 minutes.
Put sugar into a baking dish and place in a moderate oven for about 7 minutes.
Add sugar to the fruit mixture, stir until sugar is completely dissolved.
Bring to boil. Boil rapidly, uncovered for 45 to 55 minutes.
After 40 minutes, start testing jam to see if it is set. Spoon small amount (drip) onto a cold saucer. Refrigerate for 2-3 minutes.
Push a spoon on to jam: if jam crinkles, it is set.
Remove saucepan from heat while testing jam.
Skim any fruit scum from top (doesn't that sound delightful).
Let cool slightly to allow fruit to settle.
Pour into sterilized jars. Seal.
Makes approximately 1.75 litres of jam.
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