Marmalade Recipes

( Please see the sections on "Hints"  and Conversion Tables )

  Marmalades are jams which always include a citrus fruit and usually have rind suspended in the mixture. Citrus fruits are rich in pectin, so there is rarely any trouble getting these jams to set. 

    Peel lemons, chop rind roughly, chop flesh roughly, and reserve the seeds and juice. Peel the grapefruit, chop the rind into fine strips, and reserve. Chop the grapefruit flesh roughly and reserve the seed and juice.
    Combine the lemon and grapefruit flesh with reserved juice in a large saucepan. Tie the reserved seeds, lemon rind and fresh ginger in a piece of muslin and add to the pan.
    Add the grapefruit rind with the water and acid.
    Bring to the boil, and boil, uncovered, for about 1˝ hours or until the rind is soft and the mixture has reduced by half. Discard the muslin bag.
    Add the sugar and stir over a low heat, without boiling, until all the sugar is dissolved. Stir in the glace ginger. Bring to the boil again, and boil, uncovered, without stirring, for about 15 minutes, or until the marmalade jells when tested. Pour into hot, pre -  sterilized jars and seal when cold.

Makes about 8 cups.

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