Wednesday, 6 February 2008


· 3 limes
· 2 lemons
· 2 grapefruits
· 2 oranges (Seville if available)
· 1200g Fruisana Fruit Sugar

1. Scrub and clean the fruit. Peel the fruit as if for eating and then cut the peel into thin strips, removing any excess pith. Cut the flesh into chunks.

2. Place the flesh and peel in a preserving pan, add 1 litre of water and bring to the boil. Reduce to a gentle simmer for 1 - 1½ hours until contents reduced by 1/3.

3. Remove the pan from the heat, add the Fruisana and stir until dissolved. Return the pan to the heat and bring to the boil. Boil for 10 - 20 minutes depending on depth of colour required.

4. Boil the marmalade rapidly for an additional 10 minutes, then test for set and if necessary boil until desired set reached.

5. As soon as the setting point has been reached, remove pan from heat. Allow to stand for 15 minutes.

6. Stir well then pour into warmed sterilised jars and cover immediately. Once the marmalade has cooled, place in a cool, dark place. Refrigerate once opened.

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