Marmalade coming in season

Press, 24 September 1980, Page 15

Marmalade coming in season

I Alison I Hoist’s

Food Facts

A foolproof marmalade recipe is very hard to produce because the citrus fruit used for marmalade changes during the “marmalade season.” Marmalade made from early fruit is usually light in colour. It sets with little trouble and will be sour, but not bitter. Riper fruit, later in the season will make brighter marmalade. It will not set as easily and may require longer boiling. It will not be so sour, but may have a bitterness not noticeable in marmalade from early fruit.

This recipe is the one I use for early grapefruit. As the season goes on I use more fruit — up to 14 kg with the same quantity of sugar and water. Really late in the season I add citric acid as well. 1 kg marmalade grapefruit 3 litres water 3 kg sugar Halve fruit and remove and discard the seeds. Slice very finely or mince the fruit, or pulverise it in a blender with part of the measured water. (Never

overload blenders and food processors, they work better with small rather than large quantities). Add the water to the prepared fruit, cover the container and leave it to stand for 12-24 hours. Immature fruit which has been pulverised in a blender does not need this standing time, although it will reduce the cooking time later. Boil the fruit and water briskly in a large uncovered pan for one hour or until the pieces break when squeezed between the fingers. Add the sugar and stir until the mixture returns to the boil. Adjust the heat so the mixture boils in the centre, and the froth collects at the edge of the pah. Remove this froth when it is solid enough. Start testing the marmalade as soon as it boils. The cooking time required is unpredictable. Put two tablespoon samples on a saucer by an open window. Run your finger across its surface after it has cooled. -When the surface sets in this time and wrinkles around

your finger, the marmalade has cooked enough. Pour it into cleaned jars, sterilised in the oven. When surface has set. cover with melted paraffin wax, then cellophane tops, or with thoroughly cleaned plastic screw tops. NOTE: For freezing, mince or blend fruit with 1 litre of water. Add 1) litres water after thawing", that is 5 litre less than usual.'

LIME MARMALADE You can make lime flavoured versions of this marmalade, by adding unsweetened lime juice to the boiled grapefruit and water mixture, before you add the sugar. You do not have to alter the quantity of water or sugar used. (You may find it easier to get unsweetened lime juice at a liquor store rather than in a supermarket).

For a mild lime flavour add 1 cup of unsweetened lime juice to the boiling grapefruit mixture just before adding the sugar. For a small quantity of stronger flavoured "lime marmalade, use the following proportions:— 1 (250 g barely ripe marmalade grapefruit 3 cups (750m1) water

I enp (250m1) unsweetened lime juice 3j cups (750 g sugar Quarter the grapefruit and discard any seeds. Slice very thinly with a very sharp knife" or mince or chop, finely in a blender or food processor, adding part of the water during this process if necessary. Add the remaining water and leave to stand for several hours or overnight.

Boil until the peel is very tender (probably about 30 min). Add lime juice and bring mixture back to boil. Stir in sugar until it has ail dissolved, then boil briskly until the surface of a teaspoonful of marmalade wrinkles (see metric marmalade recipe). Start testing as soon as the mixture comes to the boil after the sugar is added. NOTE: This year I am pouring a teaspoon of whisky or brandy on top of the partly cooled marmalade in the jars, before sealing with plastic screw tops. I have not done this before, but so many people have told me that they do this to prevent mould, that I have decided to try it.