Hi all, I love marmalade, but sometimes find it a bit bitter, so I have adapted the citrus marmalade in the EDC book. pg 146.
I peel the fruit first and use the peel only, and then I juice the fruit. Only time the juicing bit can be a bit tricky is when using manderins, they don't seem to have a solid pith, as do the other fruit to hold onto as you juice them.
I then put the fruit peelings into TMX and chop until they are as fine as I am wanting, everyone will be different here, but I prefer mine small. I then add the juice and the quantity of water stated in the EDC book, and follow the instructions as per EDc. The only thing I find is that the final cooking time is about 40min.
Bottle as you would usually, and then when almost cool, tip the jars upside down to mix the fruit in, as this marmalade is not as dense, due to not having all the pith, and the fruit settles a bit to the top. Even if you don't turn the jars, it doesn't matter, you have a nice citrus jelly on the bottom.
Another hint, if I get too much fruit given to me, and am a bit short of time, I do the first process, eg peel, chop and juice the fruit, and then put it in a zip lock bag in the freezer. when I have a spare moment, I can take it out and know that I have 1 portion of fruit ready to go.
I hope some of you may find this helpful. Cheers Monica
