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1.2.7 Marmalade




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

1.2.7 Marmalade

From: Patricia Hill . My recipe for blood oranges or for any of the citrus
fruit marmalades is easy. Citrus marmalade Use lemon, limes, grapefruit,
kumquat, oranges, tangerines, ugly fruit, tangelos Mix the fruit if you
please or keep separate. Cut the fruit in halves or quarters and add water
to barely cover. Simmer for 1 1/2 hours, adding water as needed. Remove the
fruit from the water. Cut into thin shreds, chop or however you like it. I
like thin shreds and find it is easier for me to do it AFTER cooking. My
sister-in-law likes to cut it BEFORE cooking. Add the fruit shreds back
into the water. Measure the fruit and water mixture. For every cup you
have add 3/4 cup sugar Cook over a hot flame until it reaches the jelly
stage. Put in clean jars and seal. After it has jelled, you can add a
little flavor. Lime marmalade with a little Club Raki (a licorice flavored
liquor) is great. Lemons with a bit of scotch is good. Orange with a little
Kirsch. This makes a firm marmalade so you can actually dilute it a
little. If you want more flavorings, add them to the pot before it jells.
Once we went to the store and bought some of every different type of citrus
fruit they had. We cooked each fruit in a separate pot. After cutting we
mixed the shreds in all sorts of combinations. We made some chunky and some
thin shred. We put all sorts of flavorings in. They were all good.

 

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