How to Make Marmalade

Marmalade can be made from citrus fruit - such as lemons, limes, key limes, kumquat, Buddha’s hands, mandarins, tangelos, calamondins, blood oranges, grapefruit, tangerines and pomelos. This method results in a delicious marmalade with no bitter aftertaste.
   
Decide flavour.
Choose fruit and quantity of peels to use. More tangy? Add lemon. Use fine slices of peel, or dice/grate the peels instead. A couple of lemons help boost orange flavours and spices (whole, infused or dried and ground) add interesting notes to marmalades – try cinnamon or vanilla bean for example.
   
Prepare fruit.
Wash fruit, discarding blemished/damaged areas. Quarter and separate peels from flesh. Simmer peels in water for 10 minutes (repeat with fresh water) and set aside to cool slightly then scoop out and discard bitter white pith. Finely slice remainder of peels. Simmer fruit with water (1C fruit + 1/4C water) until soft. Remove seeds. Puree fruit (if desired).
TIP: 4C fruit puree + 1C rind is a good combination.
   
Make marmalade.
Add spices (if using) and sugar (1C fruit + 3/4C sugar). i.e. 4C fruit + 3C sugar.
Dissolve sugar then stir through rind. Boil gently until set (15-30 minutes for most marmalade, sometimes longer for big batches). Stir occasionally.
  
Heat jars.
Boil jars for 10 minutes before filling with hot marmalade to ¼ inch from the top. Submerge filled, sealed jars in boiling water for 10 minutes to vacuum seal. Cool overnight then store in a cool, dark and dry place for 12 months or more.

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Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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