13 Apr MARMALADE HAPPY
Really wish we could harvest lemons and oranges here in Sweden … But we´ll just have to do with the c vitamins offered in shops this time of year. Tangerines, blood oranges, grapefruit, lemon and plain oranges is what we bought today. Some went down the pot together with fresh grated ginger and sugar. Great marmalade in just 10 minutes! We only used half the amount of sugar to what was in the recipe and made a smaller batch – this way the marmalade keeps fresh in the fridge until it is eaten. Because it will be gone in a jiffy… The favourite is toasted sourdough bread with hazelnuts, a well-aged cheese and a huge spoonful citrus marmalade!
- • 1 kg of mixed citrus fruit
- • 0.5 l of water
- • 1 kg of sugar (or less) we used so called “jam sugar”
Option: Flavour with grated fresh ginger or a cork of whiskey (or whatever you like)
Choose organic fruits according to taste and availability. We often mix orange with grapefruit and lemon or lime. Wash the fruit and allow to dry. Tear a bit of the coloured shell with a zest-iron and save for later. Take away as much of the white membrane as possible. Cut the fruits into smaller pieces and remove the kernels. You can also run them through a food processor, but it’s really quick to just chop them up.
Add the zest and the cut fruit into a saucepan and add water. Boil and simmer for about 10 minutes and then add the sugar a little at a time. Foam (remove the white foam along the pan). After another 5 minutes, the marmalade is ready. Pour into fine and well-cleaned cans (preferably hot) with lid and store in the refrigerator when cooled. We pour boiling water into the cans before they are warm and fill up the whole jar of jam.
TIP: We usually use half the amount of jam sugar to the recipe above. The sweetness and durability decreases slightly, but you can make a smaller amount and keep refrigerated or freeze in plastic bags. Our marmalade lasts a few weeks in the fridge – but usually ends before that…
Jam sugar is a shortcut to home-made jam and marmalade for us lazy people. It contains pectin (which makes the jam solidify), citric acid that balances the sweetness and sodium benzoate that increases durability.