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Sunday, July 8, 2012

EZ Homemade Citrus Marmalade

This is one of the many homemade jams/preserves that I like.  Made with citrus fruits, the taste is a little sourish, slightly bitter [cos' of grapefruit and orange rind] and not too sweet as I reduced the sugar. The bitterness will not be obvious after a while.  

Wendy has a very detailed write up on marmalade and has shared her recipe on Sweet Orange Marmalade [Here].    Do check it out if you love marmalade. 

When grapefruits are in abundance at the supermarkets, I will never miss making this jam which uses the flesh of grapefruits, oranges [with rind] and lemon [with rind].

Here is the recipe adapted from with some minor changes especially the sugar quantity.

[makes 1 bottle about 550 gm]
flesh of 1 grapefruit [about 300 gm]
flesh and finely shredded rind of 2 oranges [about 350 gm]
flesh and finely shredded rind of 1 lemon [about 100-120 gm]
600 ml water
300-350 gm sugar
1 tbsp brandy - optional

  1. Prepare the citrus fruits as above.  Make sure the white pith is removed from the orange and lemon skin [to reduce bitterness].  Discard all seeds.  Place a small sauce plate in the freezer [to test whether jam is ready].
  2. Bring water to boil in a heavy based saucepan.  Boil the orange and lemon rind for 15-20 minutes, then add in the flesh of grapefruits, oranges and lemon.  Bring everything to a rolling boil for 10-15 minutes, then reduce heat to medium.  Boil until water is reduced to half and fruits are soft.
  3. Add sugar and continue to simmer.  Stir occasionally to mix ingredients well.  In the meantime, place a small saucer in the freezer to chill [for testing if jam is ready].  Simmer until it gels up.  Place a teaspoon of jam on saucer.  Leave in fridge for a few minutes and jam should be ready if it forms a mass.
  4. Store jam in sterilised airtight bottles.  Always refrigerate jam as homemade jams are without preservatives.

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