Marmalade was my Father-In-Law's favourite. We never ate it because it was so bitter, so I just made it for him. Over the years, I came to discover that it was the pith and the membrane that made me turn up my nose to this glowing concoction. I can guarantee you, that if you follow my method, you will have the best bottle of sunshine you can imagine. UPDATE Aug 18/08: I'm very happy to say that this recipe won Second Place in the "Certo" category, and Third Place in the "Marmalade" category at our local fair.
- Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty.
- Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes.
- In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp.
- While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter.
- Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes.
- Measure 3 cups of the mixture and mix it together with the sugar in a large pot.
- Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.
- Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating.
- Pour into sterilized jars and seal.
While this delicious recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information on how long to process preserves in a boiling water bath.
This was my first attempt at marmalade and it turned out great... although I did not add pectin. I followed directions on another recipe which suggested chilling a small plate in the freezer and then adding a spoonful of marmalade on the plate and sticking it in the freezer for 30 seconds. If it jelled with just a little movement it was done. Mine set up beautifully thankyou!
very good marmalade, I plan on making more soon, thanks Diana!...Kitten