It’s the best time of the year for making marmalade, so why not prepare a big batch for canning!
- Wash citrus.
- Squeeze juice from lemons and set aside.
- Peel citrus and remove pith. Set aside rind and flesh.
- Place rinds in a large saucepan and cover with cold water. Bring to a boil. Drain and cover with water again. Bring to a boil then reduce heat, cover, and let simmer until rinds are tender, about 30 minutes.
- In the meantime, chop citrus flesh. Keep juice and set aside. Remove pips as needed. Set aside.
- Drain rinds and let cool, then slice very finely. Set aside.
- In a large saucepan, combine citrus juice, flesh, rinds, lemon juice, and sugar.
- Bring to a boil over medium heat, then lower heat and let simmer, stirring regularly for approximately 1½ hours or until marmalade is thick and translucent.
Here’s how to can marmalade.
- Sterilise the jars by immersing them in boiling water for approximately 5 minutes. The lids must be new to get a proper seal. Soak lids in hot water before using them.
- Fill jars to within 1 cm (½ inch) of top.
- Seal jars with lids and rings. Do not tighten too much.
- Immerse jars in boiling water and let boil for at least 15 minutes.
- Remove jars from water and let sit for 24 hours. The lids should become concave and make a pinging sound. This means the jars are properly sealed.
- Jars will keep for one year if stored in a dark, cool, dry place.
Serve on toast with yogurt or cheese.