Marmalade

AT A GLANCE

  • 1.2 kg oranges (about 5)
  • 800 gm ruby grapefruit (about 3)
  • 4 large lemons
  • 2 kg white sugar
  • Scraped seeds of 2 vanilla beans
01   Remove peel from fruit with a vegetable peeler, slice peel thinly and place in a saucepan with 2 litres water.
02   Squeeze juices into pan, reserving seeds.
03   Coarsely chop half the juiced fruit (discard remainder), tie up with seeds in a piece of muslin and add to pan. Bring to the boil over medium-high heat, half-cover with a lid and simmer until liquid reduces by half (45 minutes-1 hour), then refrigerate overnight.
04   Preheat oven to 180C. Spread sugar in an even layer in a roasting pan and warm in oven.
05   Meanwhile, squeeze liquid from muslin bag into pan and discard bag.
06   Bring fruit mixture to the boil over medium-high heat, add sugar and vanilla seeds, stir to dissolve sugar.
07   Return to the boil, cook without stirring until mixture reaches setting point (10-15 minutes).
08   Stand until slightly thickened (20-30 minutes), stir to distribute peel evenly through mixture, ladle into sterilised jars and seal.

Note You'll need to begin this recipe a day ahead; it makes about 1.8 litres.

Topics:

LEMONS, ORANGES, GRAPEFRUIT, MODERN AUSTRALIAN, MASTERCLASS, HOW-TO, AUTUMN, VANILLA

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2011

Apr 2011

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