Basic Breakfast Marmalade

Basic Breakfast Marmalade

The best way to make any jam or marmalade it to weigh out the ingredients before you start and ensure you have almost equal measures of fruit to sugar. Adding more sugar will increase the density and sweetness of the preserve.  Commercial jam setting sugar or additives are useful as they allow you to use less sugar/fruit, however using fruit high in pectin should deliver a good result on its own.Orange Marmalade

Traditional orange marmalade, you can't beat homemade!

1kg Oranges
1kg Lemons
2.5 kg sugar
¼ teaspoon of salt
¼ cup of Cointreau

Prepare your preserving jars by washing them thoroughly and allowing them to dry upside down on the rack in a 70-90°C oven while you make your preserve.  The jars will be hot, but not scalding when removed from the oven.
Wash all fruit in hot water, ensuring all wax, labels and imperfections have been removed.  Using a zester, remove all zest from the fruit and place in a large heavy bottomed pan with the salt.  Trim all pith from the fruit pulp and discard pith (the white bits - they are tough and can be bitter).  Dice the flesh and add to the pan, covering with the sugar.  Turn on the heat, allowing the sugar to warm through before increasing the heat.  Bring the mixture to the boil, stirring constantly for 10-15 minutes or until the desired consistency is reached.  Skim out any remaining pips or scum.   Allow to cool slightly before adding Cointreau*. 

To test for setting place a saucer in the freezer and dab hot marmalade onto the plate.  If the skin wrinkles when you run a spoon through it as it cools the marmalade should set well.  If setting is not progressing, commercial setting agent can be added, alternatively add an additional cup of sugar dissolved in lemon juice.

Ladle into prepared jars - should yield at least 7 good-sized jars.

 * If you add the Cointreau while the marmalade is still at near-boiling point the mix will foam up violently - probably over the sides of your pan and possibly onto you - burning you and your stove.  I have learned this from experience and can't say that I particularly recommend it.