Ingredients :

6 medium size Oranges / Sweet Limes ( Mosumbi ) / Tangerines ( Malta ) / Grape Fruit- yields about 3 bottles of marmalade

( See Notes below ) gm Sugar

half tea sp Citric Acid ( See Notes below )

Method :

Wash the fruit and cut each into four pieces.

Seperate the peel from the pulp and preserve about half the quantity of the peel.

Cut the pulp into slices (about half cm thick). Cut the peel into very thin slices.

Put the pulp and peel into a thick bottomed sauce pan (do NOT use an aluminum vessel).

Add just enough water to cover the pulp and peel.

Leave overnight (or, to save time, for a hour or two).

Add the citric acid and bring to a boil on medium heat.

Lower the flame and allow to simmer, stirring occasionally, until peel is cooked (takes 1 to 2 hours).

The peel of some fruit (e.g. lime) take very long to cook. In that case you can first cook the peel separately in a pressure cooker for 10 mins.

Add half the sugar and allow to dissolve, stir occasionally. Repeat with the other half of the sugar.

Raise to medium heat and cook, stirring often, until set ( place one drop on a saucer and allow to cool, it should form a bead and it should form a string when touched with your finger ). What to look for : the mixture looks "glassy" and the entire surface is covered with small bubbles. While the mixture is cooking, remove any seeds floating on the top.

Allow to cool for half an hour and fill into sterilised bottles.

Notes :

Orange marmalade is normally made with a special kind of orange known as 'Seville Oranges'.

Parts of the pulp which are very tough ( for example, the middle white portion of sweet lime ) should be discarded.

Peel from sweet lime or grape fruit takes very long to cook. These can be pre-cooked in a pressure cooker for 10 minutes. In this case soak the peel and pulp seperately in water, pressure cook the peel and add this pre-cooked peel to the (uncooked) sliced pulp. Continue as above.

Instead of using slices of pulp as described above, you could extract the juice from the pulp and use it instead. However, preserve the seeds and membranes and put them into a cloth bag. Put this bag into the juice. Remove the bag just before adding the sugar.

If you have a candy thermometer it's easier to determine when the marmalade will set, just bring the temperature up to a finishing temperature of 105° C .

Weigh the fruit and use the same amount of sugar.

The juice from one sour lime can be used instead of citric acid.

Adjust the amount of peel and sugar to taste.

Last updated : 20 Oct 2021. © Mrs Tessie Rao