Marmalade was never my favourite spread for toast. But, the strong influences of Paddington Bear and my dad meant that I slowly acquired a taste for this tart and delicious preserve. It reminds me of home, especially as my mom can often be found making another batch with whichever citrus is currently ripe in our garden.
My mom’s recipe is very easy to make and doesn’t take up too much time at all. The preparation of the fruit is the most labour intensive part of this recipe, but once everything is chopped up, all it needs is time on the stove.
1 part Citrus of your choice
1 part Water
1 part Sugar
- Start by washing the fruit of your choice. At home, we make our marmalade with a variety of citrus, including lemons, Rex Union oranges, grapefruit and Pamplemousse.
- Slice the fruit into quarters and remove the pips and centre pith. Squeeze the juice into a measuring jug before you chop the quarters into smaller pieces. Slice the quarters thinly and place them in a large measuring jug.
- For every jug of chopped fruit and juice, you will need a jug of water. Place the full jug of fruit and juice, as well as the jug of water into a large thick-based pot.
- Put the pot on the stove and cook slowly until the fruit is soft. You’ll know its ready when a wooden spoon can cut through the rind.
- Then add one measuring jug of sugar for every jug of fruit into the pot. It’s important that you only add the sugar when the fruit is already cooked soft, otherwise, it won’t soften at all. Cook the fruit while stirring gently until the sugar has dissolved.
- Continue cooking until the marmalade reaches setting point. To test this, place a spoonful of marmalade on a saucer in the fridge and check for when the mixture wrinkles when the saucer is tilted – indicating its setting point.
- Now it is ready to bottle in sterilised glass bottles.