Authors of Olives, Lemons and Grapes: Towards self-sufficiency in food: A guide to growing your own in a Mediterranean or Sub-tropical climate (ISBN-13: 978-3841771131). Website at Cyprusgardener.co.uk and Twitter at Cyprusgardener. We hope you find it all useful and if you want you can follow us to find out about life on our smallholding, recipes, olive oil, wildlife, self sufficiency and more. Please post your comments, as feedback is always helpful.
Thursday, 21 November 2013
Orange and Lemon Marmalade Recipe - Step by Step
We love the tangy taste of our homemade marmalade which is very easy to make. Follow these step by step instructions to make your own.
Ingredients: 9 medium oranges, 2 lemons and 1.4 kg of sugar. The sugar can be adjusted depending on how sweet you prefer your marmalade from between 1.3 kg to 1.5 kg.
Step 1 - Thoroughly wash the fruit and peel thinly to leave as much pith as possible on the fruit.
Step 2 - Remove as much pith as you can from the fruit and quarter.
Step 3 - Pulp the fruit in a processor and then blend it.
Step 4 - Thinly slice the peel into strips and then cut into smaller pieces.
Step 5 - Place the blended fruit, peel and sugar into a large pan and bring to the boil for 20 minutes, stirring until the sugar dissolves and then occasionally.
Step 6 - After around 20 minutes check for setting by spooning some mixture onto a cold plate and leaving for a minute. If the surface starts crinkling and it feels sticky to touch it is ready to pour.
Step 7 - Pour whilst hot into pre-sterilised jars and seal.
Step 8 - Once cooled wash off any excess and when dry label and date.
Step 9 - Use within 6 months but keep in fridge once opened.