Servings: 8 serving
Equipment
Large pot
Zester
Jars
Ingredients
- Zest and juice of 4 large organic, unwaxed lemons
- Zest and juice of 2 sweet oranges
- Zest and juice of 1 pink grapefruit
- cups cups coconut sugar
- 4 cups water
- Muslin cloth or cheesecloth for seed sachet
Instructions
- Prepare your ingredients: Collect the zest and juice of 4 large organic, unwaxed lemons, 2 sweet oranges, and 1 pink grapefruit, ensuring all fruits are seedless or have had their seeds removed. Measure out 1.5 cups of coconut sugar, 4 cups of water, and have at hand a muslin cloth or cheesecloth and a large cooking pot.
- Thoroughly wash all citrus fruits in warm water to remove any reside or wax.
- Using a zester or a small grater, carefully zest the lemons, oranges, and grapefruit, avoiding the bitter white pith. Once zested, segment the fruits by cutting away the skin and pith, then remove the segments, ensuring no pith remains attached. Collect all seeds.
- Wrap the seeds in a small piece of muslin or cheesecloth, tying it securely with a string. This sachet will act as a natural source of pectin to help the marmalade set.
- In a large pot, combine the zest and the water. Add the wrapped sachet of seeds to the water. Bring the mixture to a boil over high heat, then reduce the heat and simmer for 20 minutes.
- While the zest simmers, extract as much juice as possible from the segmented fruits, discarding any remaining membrane and pith.
- After the zest has simmered for 20 minutes, remove the pot from heat. Discard the sachet of seeds, and add the citrus juice and coconut sugar to the pot, stirring until the sugar dissolves completely.
- Return the pot to the stove, and bring the mixture to a boil. Reduce to a simmer, stirring frequently to prevent sticking or burning, for 30-40 minutes or until the marmalade reaches a setting consistency. To test, you can place a small amount on a cold plate, and if it wrinkles when pushed with your finger, it's ready.
- Once the marmalade has reached the desired consistency, remove the pot from the heat and allow it to cool for a few minutes.
- Sterilize jars and lids by boiling them in water for at least 10 minutes.
- Carefully ladle the hot marmalade into sterilized jars, filling to within 1/4 inch of the rim. Wipe any spills on the rim with a clean cloth.
- Seal the jars immediately with the sterilized lids, ensuring they are tightly closed. Invert the jars for 5 minutes to help with sealing.
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06/10/2024 12:05 pm GMT
