|Photo/The Gilded Bee|
There is no better way to start the morning than with marmalade and toast, and I found this scrumptiously sweet recipe in Helen Sudell's Jams Jellies and Pickles Preserves: Gifts From Nature Series. I think it looks delicious. Let me know what you think!
Three Fruit Marmalade
- 350 g/12 oz oranges
- 350 g/12 oz lemons
- 700 g/1 1/2 lb grapefruit
- 2.5 litres/4 1/4 pints/ 10 1/4/ cups water
- 2.75 kg/6 lb/12 cups sugar
1) Scrub all the fruit thoroughly with a vegetable brush and rinse. Use unwaxed fruit if you can find it.
2) Put the fruit into a preserving pan. Add water, heat gently and simmer, uncovered for about 2 hours.
3) When the fruit is very tender and the liquid has reduced to about half its original volume, remove the fruit and quarter it. Scrape out the pulp, extracting and pips, and return it to the pan with the cooking liquid.
4) Cut the rinds into slivers, and add to the pan. Add the sugar and heat gently until dissolved, then bring to the boil and cook until setting point is reached. Leave to stand for 1 hour, then pour into sterilized jars and seal immediately. Store in cool dark place.