That’s been hubby’s nick name for me today because I turned our kitchen into one hot and sticky mess making citrus marmalade.Usually I make clementine marmalade for Christmas but I had so many beautifully sweet oranges and I thought they would be great for marmalade.
We love eating it on toast or croissants on the weekend. It’s a little picky work to cook your own but it taste so much better than store bought and it contains no additives.
8 ripe oranges, washed well
2 ripe lemons, washed well
Grate from 3 oranges and 1 lemon
3 cups water
5 1/2 cups sugar
1 vanilla bean, seeds and stalk
- Peel oranges and lemons and remove all white stuff.
- Save all seeds as contains pectin which will helps make a marmalade that will last longer.
- Place seeds and a couple of the peels in a cheese cloth and tie it up to a little package.
- Chop the fruit and place in a pot with water, grate, vanilla beans and the cloth package and bring to a boil on medium heat.
- Cook for 45 minutes.
- Remove package and vanilla stalk.
- Add sugar a little at the time until it all dissolved.
- Bring to a boil again and cook for 20 minutes or until marmalade has thicken .
- Pour into hot and clean glass jars.
- To do this dip each jar into boiling hot water.
- Let marmalade cool complete before placing clean lids on.
- Store in fridge.