Absolutely Fail-Proof Easy Marmalade

READY IN: 30mins
Recipe by Mirj

This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.

Top Review by amesandfires

I made this recipe using oranges, lemons, grapefruit, and tangerines. I followed the instructions exactly and the marmalade was done in 30 minutes. I cooked the recipe over medium heat to begin with and then had to reduce it to medium low and it kept boiling well. I had to fish out seeds, so I would recommend taking them out before processing the fruit. The taste was quite bitter or tart. Not the flavor I was hoping for.

Ingredients Nutrition

Directions

  1. Take the 6 citrus fruits and wash well, removing any blemishes.
  2. Cut into quarters, and place in a food processor.
  3. Chop until finely ground, skin and all.
  4. For an optional extra add some crystallized ginger.
  5. Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
  6. It splatters, so be careful.
  7. This quantity fills about 5 x 340 gram jars.
  8. Do not double the ingredients, rather make two batches.
  9. It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

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