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Instructions |
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Recipe 1- Cut fruit in halves (through circumference -
then flip out seeds with knife). Put through food
processor - so is chopped, not pureed.
You're making a stock - then you'll use that to make the
marmalade.
Measure fruit and add 3 cups of water per cut of fruit.
Bring to boil. Cook 15 minutes.
Let stand overnight.
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Recipe 1- To make marmalade - measure 3 cups of stock
into large saucepan. Bring to boil. Add 3 Cups of sugar.
Stir to dissolve.
Cook rapidly to 220 (or 225 for darker) degrees on a
candy or jelly thermometer.
Remove from heat.
Let cool to 190 degrees.
Pour into clean jars and close with self-sealing lids.
Listen for the 'pop'
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Recipe 2- Halve fruit - remove seeds - slice or chop into
coarse pieces - put fruit, water and sugar into saucepan.
Simmer and stir - do NOT boil
Cook for 15 - 30 minutes, stirring constantly until mixture
thickens slightly and darkens.
Pour into containers and refrigerate
Or pour into self-sealing jars.
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Serving
Suggestions |
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Use as any marmalade - Recipe 1 is sweeter than Recipe 2 tho both are good.
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Originally Submitted
2/21/2011
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