Quick Citrus Marmalade
A handy recipe for small quantities of citrus fruit that doesn’t require hours of slicing or soaking. Use whatever citrus or combination you have available; pictured is Mandarin with Whisky
INGREDIENTS
500g citrus fruit
1½ cups water
3 cups sugar
DIRECTIONS
Quarter the citrus and discard the pips.
Chop fruit finely in a food processor or by pulsing in a blender or Thermomix.
Place chopped citrus and water in a heavy-based medium saucepan and bring to a boil.
Boil rapidly – stirring often – for 8-10 minutes, until the fruit is pulpy and thick.
Stir in the sugar and continue to boil gently, stirring occasionally, for about 18-20 minutes until setting point is reached.
Stand for 5 minutes before pouring into hot sterilised jars.
Seal while hot.
Makes 2 cups approx.
Notes:
- Add a star anise to each jar for a subtle aniseed flavour.
- Add finely grated or chopped crystallised ginger at the end of cooking to give a gingery zing.
- A splash of whisky added before bottling gives a subtle kick.