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 Mandarins and cut the rind into fine strips. Remove the pith and seeds; tie the pith and seed in a muslin bag. Finely chop the flesh. Combine the rind, muslin bag, flesh and water in a bowl. Cover and stand overnight.

        Transfer the mixture to a large saucepan, bring to the boil, simmer, covered, for about 30 minutes, or until the rind is soft. Discard the muslin bag.

        Measure the fruit mixture, and allow 1 cup of sugar to each cup of fruit mixture. Return the fruit mixture and sugar to the pan , and stir over a low heat without boiling, until the sugar is dissolved. Stir in the lemon juice.  Bring to the boil, and boil, uncovered, and without stirring for about 35 minutes, or until the marmalade sets when tested.  Stir in the Cointreau liqueur, and allow to stand for 10 minutes before pouring marmalade into hot sterilized jars. Seal when cold.

Makes about seven cups.

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