This marmalade makes use of the
natural pectin found in oranges and lemons. It takes 24 hours to set from the
time it cools down to room temperature. It will not be very thick. I like to
spoon it over vanilla ice cream, porridge and pancakes. The luminosity of this jam with the long
strands of rinds is very pretty. For those who are fussy about the long
strands, slice the rinds a bit shorter.
PECTIN FREE MARMALADE
3 large navel oranges
2 lemons
water *
5 cups sugar
- Peel the fruit with a good potato peeler, but avoid the bitter pith. The pith is the white spongy stuff just under the skin.
- Slice the skin very thin.
- Remove the pith remaining on the fruit and discard.
- Chop the fruit and the rinds.
- Add the fruit and the rinds [packed down] and transfer to a nonreactive bowl.
- Add water. The water should be just under the level of the packed down fruit.*
- Cover and set it aside for 24 hours.
- Next day transfer to a pot and bring it to boil.
- Reduce heat to slow medium and simmer for 20 minutes.
- Put the fruit with all the liquid back into the bowl and cover again for 24 hours.
- Next day pour it all back into the pot.
- Add the sugar and cook the marmalade for 20 minutes.
- Immediately pour into sterilized jars, put on the caps on and turn each bottle upside down for 5 minutes. It will not have been set at this point.
- Pack the jars into a box lined with a comforter and cover.
- Leave the jars under cover until the comforter is cold to the touch.
