Zingy Marmalade

Now the weather has a chill and the citrus trees are relinquishing their bounty, it is the time to make some delicious marmalade jam.  Inspired by the Country Women's Association  Preserve cookbook , a recent birthday gift from a dear friend I have quickly made 5 jars of soul uplifting sunshine.

How easy can it be two ingredients, citrus and caster sugar.

Take whatever type and quantities of citrus you have:




I used Cumquats, Lemonades, Lemons and Limes, cut the fruit into thin slices and discard the seeds, also discard the ends of the fruits if they have too much white pith showing,  Place in a bowl and just cover with water and cover with cling film.  Soak overnight,

Measure the fruit in cups and place in a deep sided pan. Boil for 30-40 minutes until the fruit is very soft.  Add 1 cup of sugar for 1 cup of fruit, I like mine a little more tart so for nine cups of fruit and water I added 7 cups of sugar, you may wish to add another cup of water if consistency is too dense,

Bubble away until setting point is reached, (place a saucer in the freezer, remove drop a teaspoon of jam and then run your finger through if it wrinkles and separates it's ready, or stir jam with a wooden spoon, lift horizontally and see if a firm drop forms at the edge of the spoon,)

Let stand for 10 minutes and bottle in hot sterilised jars (this can be achieved by placing jars on a tray in a cold oven, bring temperature up to 120 degrees C and leave for 30 minutes).

Give only to your dearest friends and family.

Mamma Marmalade