Ingredients for Processor Marmalade
- Grapefruit
- Lemon
- Oranges
- 600ml water
- 1.2 kg granulated sugar
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How to Make Processor Marmalade
- Using a food processor, finely chop 1 kg of mixed citrus fruits (oranges, lemons, grapefruit), seeds and all.
- In a large, heavy-bottomed pot, combine the chopped fruit and 600ml of water. Bring to a rolling boil over medium-high heat.
- Reduce heat to low and simmer gently for 30 minutes, stirring occasionally, to extract the pectin.
- Allow the mixture to stand overnight in the pot (this step is not included in the prep time).
- The next day, bring the mixture back to a rolling boil. Add 1.2 kg of granulated sugar.
- Ensure the mixture is no more than 5cm deep in the pot. Stir until the sugar is completely dissolved.
- Boil rapidly, uncovered, for 30 minutes, or until a small amount of the mixture placed on a cold saucer sets into a wrinkle-free jam.
- Let the marmalade stand for 5 minutes to allow the bubbles to subside.
- Carefully pour the hot marmalade into hot, sterilized jars, leaving a small headspace. Seal immediately and allow to cool completely before checking the seals.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
948g
Fat
0g
Carbs
81g
