Three-Citrus Marmalade

I made this marmalade on a day I missed my Aunt Gloria dearly. She was the one who taught me how to make marmalade, and I do love a good one.

At the time, because of the pandemic, I wasn’t able to see her (both my aunt and uncle are stroke survivors and have comorbidities placing them in the high risk category). I made my take on cooking marmalade to soothe the longing.

Rozette Jeptha

1. Peel all the fruit and cut in strips according to preference – thick or thin. Remove the white spongy pith from the citrus.

2. Cut the segments of the citrus fruit and remove the flesh. Set aside.

3. Place the white pith, membrane, and seeds into a saucepan, cover with 2 cups (500 ml) water and bring to the boil on high heat. Turn down the heat and simmer for 25 minutes. This aids in the development of pectin.

4. Strain the liquid through a sieve and set it aside. Discard the pith, membranes, etc.

Now add the citrus peels and flesh into the pot and cover with 6 cups (1,5 litres) water. Bring to a boil and cook for 40 minutes and then reduce the heat.

5. Add the pectin liquid to the pot, then add the brown sugar and stir until all the sugar has dissolved.

6. Turn to medium heat, continually stirring to ensure that it does not stick to the bottom or burn (sugar is heavier than water). Simmer for 50 minutes. By now the liquid has been reduced and thickened.

7. Place a clean saucer in the fridge for 10 minutes and pour some of the hot liquid onto the cold saucer. Put it back in the fridge for another 10 minutes.

11. Pull your finger through the liquid – if it wrinkles and stays in place, the marmalade is ready. If not, cook for a few minutes more and test again.

12. Enjoy.