If it weren’t for the challenge of actually making the recipes I have cut out, I would never consider making marmalade or jam. I buy St. Dalfour jams and marmalades as they are a good quality and sugar free. They are a bit on the expensive side, but they are worth every cent as the quality is fantastic. Furthermore, I don’t often eat jam or marmalade, and these last. I have made the marmalade and learnt one new lesson, fructose does not make jam! So, I have two bottles of a caramel style fruit infused product, which I am sure can be used for duck glazing or even pork roasts, so it will not go to waste.
- 1 lime, juice and zest
- 1 lemon, zest
- 1 grapefruit, zest
- 2 naartjies (satsumas), zest
- 2 oranges, zest and juice
- 750mls water
- 560g sugar - I used fructose
- combine the zest and juice and as many pips in a large glass bowl
- add the water, cover and leave overnight
- bring the mixture to a boil in a large sauce pan
- reduce the heat and simmer until reduced by half
- remove the pan from the heat and stir in the sugar until it has dissolved
- return to the heat and boil until it reached gelling stage
- bottle into sterilized glass jars while still hot and seal well
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