Approx 8 oranges, 10 mandarins & 3 lemons
1 kilo white sugar 50g packet of jamsetta Pour the sugar into a large saucepan. Finely slice some of the mandarin and orange peel (around 1.5 cups of peel). Pop it in the saucepan with the sugar. Juice the remaining citrus - you'll need around 1.5 litres of juice. The amount of fruit you'll need will vary depending on how big/juicy the fruit are. Pour the juice over the sugar and peel and stir. Place over high heat and bring to the boil, stirring regularly. Once it's boiling, reduce the heat to medium. Stir every once in a while and keep a close eye on it to ensure it doesn't boil over. After around 30 minutes, add the jamsetta and stir for around 10 more minutes. To test if the marmalade is ready, put a small plate in the freezer for a few minutes to chill. Add a dollop of the marmalade onto the plate and back in the freezer for a minute or two. If it's formed a jelly, then it's ready. Pour into sterilised jars - makes around 4 medium jars.
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