This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
I made this recipe using oranges, lemons, grapefruit, and tangerines. I followed the instructions exactly and the marmalade was done in 30 minutes. I cooked the recipe over medium heat to begin with and then had to reduce it to medium low and it kept boiling well. I had to fish out seeds, so I would recommend taking them out before processing the fruit. The taste was quite bitter or tart. Not the flavor I was hoping for.
This is really yummy! I halved the recipe, used oranges and made it today afternoon. It still makes a real good quantity. I'm going to give away some on the upcoming festival of Ganesh Chathurthi. The tough part of this is the chopping up of really small pieces of the whole oranges. Since I don't have a food processor, I had to do it with a blender. That took me a whole hour! LOL. I was so eager to taste this even before putting it to boil, that I couldn't help myself and did taste a bit. It was DELICIOUS and a real mood lifter! Thank "YOU" so much for a wonderful marmalade recipe!
This recipe works well but the key is getting the pieces really small. The skin can make the marmalad a bit tart but it also gives more depth of flavour. I made this using grapefruit, mandarin and lime and the marmalade has already been attacked despire only making it this morning. It also works well on the jam setting of a bread machine although the amount is a bit less.