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Easy Organic Citrus Marmalade Recipe!

Ali W here. When the nights draw in and the weather gets colder, I love to make jams, marmalades and other preserves. The smell of the kitchen whilst making these is amazing, and you can’t beat making your own, so much better than those in the shops, I feel. This recipe for easy citrus marmalade was created when I realised I had some citrus left from my fruit box that I didn’t fancy eating. It is soooo easy, it just takes time overnight to steep the fruit. I love my marmalade with chunky bits in it, if you don’t, you can always either make them really small, or strain the mix after the overnight mashing. You’ll get less yield though if you strain it. Also the beauty of this is that you don’t need jam sugar, and you don’t need anything special except the fruit and some sugar.

Makes three 300g jars (roughly)

You’ll need:

2 x grapefruit, 2 x oranges, 1 lemon

About 500g sugar – any white sugar – organic of course

300ml water

How to:

Remove the flesh from the fruit, throw the seeds away.

Slice the rinds to a size of your liking, remove any really thick membrane but don’t worry too much, it all dissolves.

Put in a pan with the water, boil, then simmer for about half an hour

Leave to cool and leave overnight or 8 hours

Add the sugar to the pan, place on a fast boil for 30 mins, whilst you are doing this, put a plate in the freezer.

After 30 mins, drip some of the marmalade on to the cold plate, leave for a few seconds, and wrinkle with your finger, if it looks jelly like, you are good to go, if not, put the plate back in the freezer and boil for another 10 mins, do the same test, and keep going until the marmalade has set.

Once set, carefully put the hot marmalade into jars and seal. Boom! Ali W.

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Organic Seville Marmalade Recipe!

Ali W here! Here is a really good and actually easy recipe for home made organic marmalade that uses Seville oranges. You may have received some in your box recently so I hope this offers a yummy way to use them. My Mum in law doesn’t like the shreds in marmalade, so I made one jar without shred for her and added the extra shreds to the remaining! I love the fact that marmalade uses all of the orange peel and the juice, and the pith and pips (with a little help from the lemon) help the setting process with their lovely pectin. Amazing science – like the fruit was designed specially for it! I don’t use jam sugar, as it is not readily available organically, plus you don’t really need it for this recipe in my opinion.

Makes about 900ml jam – I ended up with 4 small jars.

You’ll need:

300g seville oranges

1/3 lemon

830ml water

650g organic sugar

1 tsp oil

A 20cm ish piece of muslin cloth and some string

Sterilised jars

How to:

Put two non-plastic plates in your fridge. Add a thin layer of oil around your pan – you can use kitchen roll to distribute it or your hands or a baking brush! Squeeze the juice out of the oranges and lemon segment, and add to the pan with the water. Scrape out any pith from them and add to the muslin and also add the pips. Then take a sharp knife and cut the orange peel into shreds at a size of your liking – the shreds will shrink a bit when the job is completed! If any pith detaches from the oranges while you are shredding, add it to the muslin cloth. You can also add the lemon shreds in if you like. Add the shreds to the pan. Tie up the pips and pith in the muslin with some string, then attach it to the handle of a pan so it dangles into it. Then bring to a gentle simmer and leave without a lid on for 1-2 hours – once the peel splits in half easily when you press it with your thumb and finger, you are ready to go to the next step…. Take out the muslin parcel, put it to one side to cool, then add the sugar to the pan and heat gently til the sugar has melted. Once the muslin has cooled, give it a good squeeze over the pan to extract any goodness inside. Then turn up the heat, boil fast for 10 minutes, after which test the consistency by placing a blob on the refrigerated plate – after a few seconds, if it wrinkles up really nicely when you push it with your finger, it’s ready, if not, put back on the boil and repeat this process in 5 min intervals. When done, leave it to cool. For one jar of shredless, simply strain through a sieve into a jug and jar up the shredless, and put the shreds back with the shredded batch! If you want it all shredless, you’ll need to throw the shreds away, which seems a shame. Then jar it all up, pop the lids on, and store in a cupboard til you need it. Use within a year. Once you have opened a jar, I like to store in a fridge for up to a month – if it lasts that long! Ali W.