THREE FRUIT MARMALADE
Sumitted Feb. 2/04 by Gisela Kumar

February is the month to make Orange MARMALADE.
Seville Oranges - otherwise inedible, due to their bitterness and number of pips - are only available for a few weeks. They are used in marmalade, thanks to their high content of natural pectin, needed to set the marmalade. I only buy Organic Fruit and found everything I needed, fresh and luscious, at the BYWARD FRUIT MARKET.
Here is the recipe which I used for my first batch:
7 Seville Oranges
1 Grapefruit
1 Lemon and (Ginger, optional, about a 3 " piece, peeled and finely chopped)
Sugar (see final step)
Note: for a less bitter marmalade use only 2 Seville oranges + regular oranges etc.
The fruit has to be weighed before starting the cooking process to know the amount of water for boiling. Each batch should not be more than the above quantities to ensure best results.
Step 1:
Weigh fruit ( it should be between 1,400 to 1,600 kg); scrub and wash fruit thoroughly.
Use your biggest cooking pot (not aluminium!) and simmer the fruit as is (i.e. whole) in 2 ½ l of water (10 cups, measured with 4-cup measuring jug) for 2 hours on medium heat, together with the chopped ginger, if desired. It is important to stay close to the stove to inspect even simmering regularly.
Step 2:
After 2 hours, when the fruit is soft, transfer with a slotted spoon to a bowl, quarter and cut into strips or pieces. (The pulp of the Seville oranges has to be scraped out due to the high number of pips and then squeezed through a metal colander with big holes, to separate the pips from the pulp).
Use a big and wide pot (not aluminium!) for the final step; weigh the pot while still empty and then weigh again once you have transferred all the pulp and liquid (leftover from boiling) into it. You need the net weight in order to determine the right amount of sugar to use. (Use same net weight of pulp + liquid to the same weight of sugar). Alternatively you can use a measuring cup for the amount of pulp with liquid and use the same measure for the amount of sugar.
FINAL STEP:
Sterilise 6 mason jars (500 ml each) in boiling water for 20 minutes. Later soak new lid tops separately for 3 minutes in hot water.
Boil equal quantity of pulp including liquid and sugar at high heat, stirring constantly for 10 to 20 minutes, add a little knob of butter to avoid foaming. Check regularly to find out when setting point is reached. Once ready, immediately transfer into the jars by first putting a small quantity into each and then filling them right to the rim. Immediately put on the lids and screw top tight to seal. The idea is to create a vacuum later when the contents cools to ensure long-life preserving.

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