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My first attempt at making fruit marmalade, recipe from my copy of The Preserving Book, by Lynda Brown.
Makes approx 1.5kg (3lb 3oz).
Takes 2hrs 40mins.
Keeps 6-9months.
900g (2lb) apples, peeled, cores & roughly chopped.
2 small oranges (approx 350g/12oz) washed, halved, pips removed and thinly sliced.
3 small lemons, prepared as per oranges.
675g Granulated sugar.
2.5cm (1inch) piece of root ginger.
Place fruit into large pan (preserving pan if you have one), add 500ml (16fl oz) and bring to boil, the reduce to simmer for 45mins-1hr, until peel is very soft.
Add sugar, then when dissolved, add ginger (grated). Return to boil, then reduce to medium heat and cook for 1hr to thicken, until you can drag a wooden spoon along the bottom of the pan to leave a clear trail (though mine never got to this stage).
Worth keeping an eye on it whilst cooking as mine caught quite easily.
Spoon into sterilised jars and store in cool dark place. Refrigerate after opening.
I'll let you know if mine's any good next weekend.
Makes approx 1.5kg (3lb 3oz).
Takes 2hrs 40mins.
Keeps 6-9months.
900g (2lb) apples, peeled, cores & roughly chopped.
2 small oranges (approx 350g/12oz) washed, halved, pips removed and thinly sliced.
3 small lemons, prepared as per oranges.
675g Granulated sugar.
2.5cm (1inch) piece of root ginger.
Place fruit into large pan (preserving pan if you have one), add 500ml (16fl oz) and bring to boil, the reduce to simmer for 45mins-1hr, until peel is very soft.
Add sugar, then when dissolved, add ginger (grated). Return to boil, then reduce to medium heat and cook for 1hr to thicken, until you can drag a wooden spoon along the bottom of the pan to leave a clear trail (though mine never got to this stage).
Worth keeping an eye on it whilst cooking as mine caught quite easily.
Spoon into sterilised jars and store in cool dark place. Refrigerate after opening.
I'll let you know if mine's any good next weekend.
