Woman's Day
Ingredients
Method
1.Using a zester, remove zest from all fruit. Store in an airtight container. Cut away white pith and reserve, along with pips. Discard membrane then juice the fruit. Combine pith and pips in muslin cloth, tying with kitchen string to secure. Soak overnight in water.
2.Preheat oven to moderate, 180°C. Line an oven tray with baking paper. Spread sugar over tray. Bake for 4-5 minutes, until heated through.
3.Combine soaking liquid, extra water, juice and zest in a large heavy-based saucepan and add muslin bag. Heat on high and boil for 10 minutes, until zest softens. Remove muslin, squeezing excess liquid into saucepan.
4.Add warm sugar to pan. Stir on low heat until sugar dissolves. Bring to the boil. Cook for 30-40 minutes, until setting point is reached. Pour into warm, sterilised jars and seal.
For a lime and ginger marmalade, use 1kg limes and add 1 tablespoons finely chopped glace ginger with the sugar. Measure the amount of juice squeezed from fruit in cups. Then add an equal quantity of sugar. To test for setting point, place a small amount of mixture onto a cold saucer. When cool. push a finger across the top. If it wrinkles, the mixture is ready to set.
Note
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