1 kg + 350 grams finely sliced whole citrus fruit.
3.5 litres water
Sugar – measure the sugar to equal the pulp weight, or you can try three quarters of the pulp weight (eg if the pulp weighs
2,700gm, the weight of sugar would be 2,025gm).
Any jars, big or small, sterilised
A plastic jug and ladle to fill the jars.
Large boards to place onto bench.
Add sliced citrus to a big pot or bucket and add all the water. Ideally leave it overnight for 24 hours.
NEXT DAY bring to the boil and simmer quietly for 1.5 hours.
Leave for 24 hours
The next day, place a large bowl onto a set of scales and weigh the pulp. Wash the saucepan before adding pulp back to pot. To sterilise the clean jars, put a tray of jars into oven and turn to 100 C. Heat for 25 minutes. Put the clean jar lids into a pot, cover with water and bring to the boil.
Return the pulp to pot and bring to simmering point. Add all the sugar, stirring often to ensure the marmalade doesn’t burn
on the base of the pot. Fast boil for 15–30 minutes or until the marmalade sets on a cold plate.
Set a couple of big boards side by side to set out the hot jars in preparation for filling. Carefully transfer the hot marmalade to the hot jars, put a sterilised lid onto each jar as you go. Leave the lid on loosely and tighten after the jars have cooled slightly.
The jars will ‘pop’ when the seal is set. Keeps for many months.
Ready in: 2 days | Cooking time: 2.5-2.75 hours
Makes: 12 muffins or one 20cm cake
Tip: Use tongs to handle